Rustic Peach Tart

1/3 c. all purpose flour, plus a little more work surface
1/2 tsp. ground ginger
1/4 tsp. grolund nutmeg
3/4 c. plus 2 T. sugar
 8 ripe peaches, sliced ( peeled if desired)
1 refrigerator pie crust ( such as Pillsbury)

Heat oven to 425°. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the peaches into wedges about 1/2″ thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 c. of sugar. Add peaches and toss. On a lightly floured surface, roll the dough into a 12 inch circle. Transfer to a large (9-10″) pie plate. Arrange the peaches in the center of the dough. Fold the outer edges of the dough allowing it to fall into pleats, leaving the center of the tart uncovered.Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 15-20 minutes. Reduce heat to 350° and bake until the jucies bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing. Serve topped with real whipped cream.

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