Cookin' Outdoors with Johnny Nix                                
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Cresent Peach Tart

1-2 cans crescent rolls

3-4 large peaches sliced thin

2 tsp sugar

1 tsp vanilla

1/2 cup butter softened

1/2 cup sugar

1 egg

2 Tbsp all purpose flour

1 cup finely chopped pecans

1 cup shredded sharp cheddar cheese

 

Spread crescent rolls over lightly oiled pizza stone or tart pan, pressing segments together to edges of pizza stone.  Turn the edges up and in, pinching to form a standing collar.  Refrigerate while preparing fruit and cheese mixture.

Combine lemon juice, 2 tsp sugar and vanilla and set aside.

Wash and core 3-4 peaches, slice into thin circles or wedges, toss with lemon juice mixture and marinate for 20 minutes.

Cream butter and 1/2 cup sugar together; add egg and flour; beating until well mixed.  Add cheese and nuts, mix well and set aside.

Take pastry from refrigerator; check edges and rework collar if needed.  Spread nut and cheese mixture over crust; arrange fruit on top and sprinkle with additional sugar if desired.

Place in Dutch Oven, cover with lid.  Put top coals on lid.  Bake or for 40 – 45 minutes or until crust in brown and fruit is tender.

Bake in 400 degree oven for 40-45 minutes or until crust is browned and fruit is tender.  Cool before serving.