Peach Tarts-Gundersen Lutheran 500 Club

Makes 6 tarts
Getting started Equipment you will need: large bowl, fork or pastry cutter, mixing spoon, rolling pin, baking sheet Preheat oven to 350° Do right away when you get home: Action steps 1 & 2 (if making homemade crust)
Ingredients:
Homemade Crust
(If using pre-made tart crust, skip steps 1 and 2)
1/4 cup all-purpose flour

1/4 cup sugar

1/8 tsp. salt

1 stick butter, chilled

2 Tbsp. ice water

2 lbs. peaches
1 Tbsp. lemon juice

1/2 cup sugar

Action:

1. In a large bowl, combine flour, sugar, and salt. Cut butter into pieces and drop into bowl. Use a fork or pastry cutter to work butter into flour mixture.
2. Pour water over mixture and stir until it comes together (add another tablespoon of water if it remains too dry to pull into a dough). Put mixture onto a well-floured work surface. Knead once or twice to create a ball of dough. Divide dough 6 pieces and pat into disk shapes, wrap in plastic wrap, and chill at least 30 minutes. Ingredients: Filling Action
3. Slice fruit and put in a large bowl. Toss with lemon juice.

4. Roll each piece of dough into 6-inch circles. Put dough circles (or pre-made crust) on baking sheet. Arrange fruit slices evenly on dough, leaving about 1 inch uncovered dough around the edges. Sprinkle fruit evenly with sugar and roll or fold up edges of each circle to surround the fruit. Bake until fruit is bubbling and dough is golden brown, about 20 minutes. Serve hot, warm, or at room temperature.

Tips: Any summer stone fruit (peaches, nectarines, plums, apricots, and pluots) works in these easy, free-form tarts. Try experimenting with combinations of fruit such as berries or apples.