Peach-Almond Tart

Ingredients

• 2 tablespoons almonds sliced
• 1 tablespoon cornstarch 
• 0.3 cup apricot dried finely chopped
• 1 tablespoon granulated sugar 
• 3 tablespoons granulated sugar 
• 4 cups peaches fresh peeled sliced ( 8 peaches)
• 15 ounce pie crust dough refrigerated

Equipment

• baking sheet
• oven
• wire rack
• pizza pan

Directions

1. Unfold piecrust, and place on a lightly floured surface.
2. Roll piecrust into a 12-inch circle.
3. Place on a baking sheet or pizza pan coated with cooking spray.
4. Combine peaches, apricots, granulated sugar, and cornstarch; toss gently.
5. Spread mixture over piecrust, leaving a 2-inch border. Fold a 2-inch border over fruit, pressing to gently seal where piecrust overlaps (piecrust will partially cover fruit). Coat edges lightly with cooking spray, and sprinkle with turbinado sugar.
6. Sprinkle almonds over peach mixture.
7. Bake at 425 for 22 minutes or until pastry is lightly browned.
8. Let cool on baking sheet on a wire rack 30 minutes.