THIS FRUITY FINALE can be put together in a jiffy, so keep it in mind next time you need a light and luscious dessert. It's bursting with fresh peach flavor.

Pastry for single-crust pie (9 Inches)
1 tablespoon all-purpose flour
2-1/2 teaspoons EQUAL for Recipes or 8 packets EQUAL Sweetener, or 1/3 cup EQUAL Spoonful
4 cups sliced peeled fresh peaches or frozen peaches, thawed
Ground nutmeg

On floured surface, roll pastry into a 12-in. circle; transfer to an ungreased baking sheet. Combine flour and sweetener; sprinkle over peaches and toss. Arrange peaches on pastry,
leaving a 2-in. border around edge of pastry. Sprinkle peaches lightly with nutmeg. Fold edge of pastry in. Bake at 425F for 30 minutes or until crust is browned and fruit is tender.
Yield: 8 servings.

Preparation Tips
Always taste the fruit before making a fruit-based pie or tart, If it's not sweet enough, slice the fruit very thinly so there le more surface area to absorb the sweetener.
Personalize your homemade pastry dough by adding a touch of ground cinnamon, ginger or nutmeg. Stir the spice into the flour before cutting in the fat, Add a just-baked touch by reheating fruit tarts in a 300F oven for 15 minutes before serving.