Butter Brickle Peach Tarts

1 tablespoon sugar
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1 cup thinly sliced, peeled peaches or frozen
    unsweetened peach slices
1 tablespoon snipped dried tart red cherries, cranberries or raisins
1/2 teaspoon lemon juice
Prepared pie dough for two tarts (a recipe that makes two
    single-pie crusts should be enough)
2 tablespoons almond brickle pieces
1 tablespoon chopped almonds (or pecans)

In a medium bowl stir together the sugar, flour and cinnamon. Add the peaches, cherries, cranberries or raisins and the lemon juice. Toss to coat peaches. (If you're using frozen peach slices, let the peach mixture stand for 15 to 30 minutes or until the peaches are partially thawed but still icy.)

Prepare pie dough according to your recipe. On a lightly floured surface, roll each portion of dough into a 7 1/2-inch circle. Trim circles to seven inches. Transfer the circles to an ungreased baking sheet.

Stir the peach mixture. Spoon half of the peach mixture in the center of each circle, leaving about 1 1/2-inch border. Fold the dough border up around peach mixture, crimping pastry to form an edge.

Mix brickle pieces and almonds. Sprinkle over peach mixture. Bake in a 375 degree F oven about 25 minutes or until edges are golden and peaches are tender. Cool tarts slightly on the baking sheet set on a wire rack.

Serve warm with whipped cream or vanilla ice cream.