Last week I was pleasantly surprised to find peaches at the supermarket. They looked so pretty and enticing I bought three, only to find that they weren't sweet at all. Siiigh. What a let-down. And after eating one peach that was too sour, I was still stuck with two more that I didn't want to throw away.

So I did what I always do when fruit disappoints me: I put them in something else. I crumbled up some gingersnaps to make a buttery, flavorful crust, then mixed the remaining peaches with egg whites, flour, and sugar for a custardy filling. Are you ready for summer? I am!

* makes 3 small tarts
2 peaches, with pits and skins removed
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 egg white

1/2 cup storebought gingersnaps, ground to a powder
2 tbsp melted butter

Use a fork to mash the peaches and sugar together. Microwave the mixture for 1 minute, and let it cool. Mix in the flour and egg white.
 Mix together the gingersnap crumbs and melted butter in a small bowl.

Preaheat the oven to 350 degrees F. Press the crust mixture into the bottoms of 3 small greased ramekins. Spread the peach mixture over the crust. Bake for 15-20 minutes, until the custard is set. Garnish with mint leaves.