our local grocery store had peaches today and ripe ones at that. have not done many tarts this summer and now that it is becoming autumn, i thought i'd get at least one in
1/2 box gingersnaps
1/4 cup butter
2tbl brown sugar
crush gingersnaps until the consistency of small crumbs and pour into the bottom of a tart pan or pie plate, use spatula to create an even, flat layer. melt butter and pour over crumb mixture, coating it. slice peaches thinly and arrange in a pattern, sprinkle brown sugar over everything. 350degF for about 20 minutes or until peaches are soft.
let cool, serve. ( i heated some apricot preserves in the microwave and pastry brushed this over the tart after it came out of the oven)