Again, you can do anything you like – make a rustic tart (as pictured), a traditional pie, a fancy French-style tart, you name it, when peaches are sweet, lusciously nectarious, and oozingly ripe, it really doesn’t matter.  The Alexandria Farmers Market produced just such peaches.

I made the dough by hand (see Nana’s Flaky Pie Crust in book ideas, An American Family Cooks) but you can also use refrigerated pie crusts or puff pastry.

The important thing is to use a lot of peaches, season them with a bit of grated fresh ginger, a touch of sugar, a little lemon juice to accent the sweetness, and a bit of cornstarch or Wondra flour to thicken up their juices.  I’ve been making pies and tarts for over 60 years so the process is second-nature to me.  If you have any questions, just ask!