DC-Inspired Recipes: Peach Crisp Tart and Sangria for your Labor Day Weekend

DC-Inspired Recipes are by Laura from Lauralicious in DC.

Ready for a long weekend? This week’s recipe is a Peach Crisp Tart, which would work well for Labor Day picnics or just enjoying at home on your day off (or for grumbling at home over the fact that Metro always deems it necessary to close about 5 stops over a holiday weekend). You can make it with any kind of fresh peaches – especially if you were a little greedy at the farmer’s market with all those donut peaches for sale (just sayin’…). The bottom is a standard ready-made pie crust and the top is a crispy topping of brown sugar and cinnamon.

1 ready made pie pastry
1/4 cup slivered almonds
4-6 peaches
1 teaspoon + 1 tablespoon sugar
1 teaspoon lemon juice
1 tablespoon butter
1 tablespoon orange marmalade
2/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter or margarine

Continues after the jump. (Including bonus Peach Sangria!)

Preheat the oven to 425F. Unroll the pastry and press into a tart or pie pan. Sprinkle the almonds on the bottom.   Then to make the filling, peel the peaches (dip them in boiling water for about 30 seconds and they will slip off). Slice the peaches. Mix the peaches in a bowl with 1 teaspoon each of sugar and lemon juice. While that’s going on, melt 1 tablespoon butter in a small saucepan and mix in the marmalade and 1 tablespoon of sugar. When they are melted, pour them into the peach mixture. Then arrange the peaches into the pie tart. Meanwhile, mix the flour, brown sugar, cinnamon, and 1/3 cup butter together until the mixture makes small crumbs. This is your crust. Now sprinkle the crust onto the peaches. Heat the pie at 425F for 15 minutes, then lower the heat to 350F and heat it for about 20 minutes, or until the pie is golden and bubbly. Cool the pie and store with foil on top. Or since it is a delicious pie, you might do away with that “storing” thing all together and just eat it.

Here’s something useful: If you don’t want to bake the pie right away, you can wrap it and freeze it until you are ready to make it – read more about that here.

OK, and what is the holiday weekend without some booze? Yep, I’m talking about some Peach Sangria. Put this stuff in a pitcher and drink it, cause I wouldn’t give PoP readers a bad drink recipe. It’s made with peaches (duh), white wine, apple juice, sugar, and triple sec. You can find the recipe here (and the author even has a cute DC story).

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