This little cutey is a quick and easy summer dessert. No one will know you didn't spend all afternoon making it. I served it plain, but it would be fabulous with clotted cream, fresh whipped cream or ice cream on the side. Take my word for it, it's delicious and super easy.
Heat oven to 375. Place refrigerated rolled pie crust (I used Pillsbury) on a parchment lined baking sheet. (I was out of parchment, and it was fine. Use a jellyroll pan with a lip, since the juices will run.) Leaving a two inch border, top with 5-6 thinly sliced nectarines or peaches. Sprinkle with 4 tablespoons turbinado sugar and 2 tablespoons unsalted butter. Fold the edges of the dough toward the center, overlapping. Brush with water and sprinkle with a tablespoon of turbinado sugar. Bake until bubbly and crust is golden about 35 minutes. Tent, if crust browns too quickly. Serves 4.
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