Peach Tart Peach Tart by Marisa McClellan of Food in Jars 1 batch tart dough 1 pint home canned peaches 1/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1 tablespoon butter 1 egg, beaten Preheat oven to 400 degrees F.
Big fat strips of dough make for a rustic and modern-looking strawberry lemon pie (and they’re easy to weave into a lattice). If you’re in love with a thinner style, or love using a fluted cutter, we won’t stop you.
There�s no better way to use an abundance of just-harvested tart cherries than in a tasty pie. Our version uses white balsamic vinegar for acid and arrowroot powder to thicken. Because the filling is cooked first on the stove, it bakes quickly on those wa