Simple Ginger Peach Tart

By • August 20, 2011 • 24 Comments

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Author Notes: Another pastry I made up at King Arthur baking "camp" is perfect for a rolled lattice fruit tart. I am modifying it slightly with ginger for this tart. You may want to make a few of these, because they are easy, and they go quickly. I wish I could have taken the photos in daylight, so the lighting would be better. If you don't have Domaine de Canton, and you like ginger, what are on earth are you waiting for? Just go get yourself some. If you want to make this tart before you can get it, then use a white wine instead. If you are alcohol free, then a golden balsamic vinegar would work. - SagegreenSagegreen

Food52 Review: I loved the addition of the Domaine de Canton to this recipe. I wasn't sure what to expect, but it was brilliant. To me it added a depth to the whole tart that was more than just grated fresh ginger can offer. The pastry baked up flaky and delicious with the sugar sprinkled over the top, giving a fantastic finishing touch to that bite of tart. I loved Sagegreen's rope technique and the overall simplicity of this recipe. It really was simple to make yet tasted out of this world! - ashley_samuel_pierson
ashleychasesdinner

Makes one 6 inch tart

Easy sugar spiced pastry

  • 2 ounces of butter, softened to room temperature
  • 1 ounce of organic cane sugar
  • 1 egg yolk, room temperature
  • 1/2 teaspoon Domaine de Canton
  • 1/2 tsp. ground ginger
  • 3 ounces unbleached pastry flour

Spiced peach filling

  • 1 tsp. Domaine de Canton
  • 1/2 tsp. grated, peeled ginger
  • pinch of Saigon cinnamon
  • 1 ounce of light brown sugar
  • @ 1 cup peeled, fresh peaches, sliced thinly
  • @ 1/4 cup Maine blueberries, optional
  • 1 generous tablespoon of all purpose flour
  • one egg, beaten and mixed with 2 tbl. of water, for wash
  • sprinkle of demerara sugar
  1. For the pastry, cream the sugar and butter together until light and fluffy. Whisk the yolk with the Domaine and ground ginger. Combine with the butter mixture. Add the flour to form a dough. Form a disk shape. Cut off 1/4 of the dough for the lattice top, cover and chill.
  2. Press the remaining 3/4 dough into a tart shell with your very well-floured hands. Chill for 30 minutes.
  3. For the filling add the Domaine de Canton with the fresh ginger, cinnamon, and brown sugar in a bowl. Gently add the sliced peaches, blueberries if you are including them, and flour. Give a gentle toss. Fill the chilled tart with the peach mixture.
  4. Divide the chilled dough for the lattice into 6 pieces. Roll each one to form a rope, two 6 inches long, and the other four a bit shorter. Lay one 6 inch ropes on top of the tart in the center. Perpendicular to that cross the other 6 inch rope over it. Basket weave two shorter ropes, evenly spacing them on either side from each central rope to create the lattice top. You can add a little twist to the ropes if you like (as illustrated in the photo). Press any overhanging ends into the sides of the tart pan or trim any excess.
  5. Brush the lattice top with some of the egg wash (you will have some leftover to use on other tarts). Sprinkle with demerara sugar. Bake the tart on a sheet of parchment atop a baking pan in the oven at 375 for 20-25 minutes until the pastry is golden brown.
Jump to Comments (24)

Tags: fresh, spicy, sweet

Comments (24) Questions (0)

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about 3 years ago Helen's All Night Diner

Wow, this looks yummy!

Bike2

about 3 years ago Sagegreen

Thanks, Hope you have a great vacation. We are still recovering from power and road outages out this way. It has been unbelievable!

2011-03-07_18-28-41_870

about 3 years ago Helen's All Night Diner

Oh no! Hope everything is back to normal soon. Sending positive thoughts your way!!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

SG, I make my own ginger liqueur. It's so simple. All you need is patience (and fresh ginger, sugar and vodka). ;o)

Bike2

about 3 years ago Sagegreen

I am making some cinnamon liqueur that will be ready in a year...will have to try ginger. Thanks for the tip! It would make great holiday gifts.

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I make various orange liqueurs (with different spice combinations), too, during the winter . . . . to use in the summer in spritzers. Many people put up the bounty of summer for the colder months. I also put up the bounty of the winter for the summer months. A pomelo and star anise ratafia turned out particularly well this year . . . . . ;o)

Bike2

about 3 years ago Sagegreen

Pomelo and star anise! Oh, I hope you will post some of these wonderful recipes! I made dymnyno's French 44 this year. It was wonderful.

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Amazing. Simply amazing. Love this recipe!! ;o)

Bike2

about 3 years ago Sagegreen

Wow, thank you AJ!

Port2

about 3 years ago nogaga

Looks gorgeous and delicious! A definite keeper :)

Bike2

about 3 years ago Sagegreen

Thanks, nogaga. There were no leftovers for breakfast!

Nog

about 3 years ago Niknud

Yum. I envy your pie dough making skills. I also like that you used ropes instead of the normal flatter strips used in lattices.

Bike2

about 3 years ago Sagegreen

Thanks, Niknud. The ropes come from an Italian technique that I learned during a week long artisan baking class up in Vermont. They are fun to shape and very easy to work with, too. My baked photo does not do justice to the tart, but the pre-baked shot gives a better idea of the look.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

These are gorgeous, love the ginger liquor in the pastry as well as the peaches a really nice touch.

Bike2

about 3 years ago Sagegreen

Thanks, sdebrango. The Domaine is a great vanilla replacement!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I never would have thought to put a liquor in the pastry going to give it a try I love the idea.

Bike2

about 3 years ago Sagegreen

Some folks might think it a waste, but to me it is a more interesting subtle vanilla variation...pricewise, not really that different either.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I don't think its a waste at all, it layers flavor and achieves great taste no way it could be wasted.

Bike2

about 3 years ago Sagegreen

OK, I am just going to have to start a diet. You and ChezSuzanne have more resolve than I have had! OK, after my next savory peach tart. A&M, can we have more salad challenges soon?

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I know, I really wanted to test your recipe for the turnovers but had to hold myself back. I am making AJ's cuban because i can eat it without the bread. No fun.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I wish I could eat 10k calories like Boulangere's daughter and look that good. Well, I am not 20 something or a dancer so it's not happening. I don't have a stop button when it comes to sweets unfortunately. I also love a good sandwich, AJ's delicious Cuban is going to be my day 7 splurge. Its a struggle.

Bike2

about 3 years ago Sagegreen

I know; it is hard! Soon I will be walking several miles a day to get to work on a regular basis with the semester just about to start. So I will have that saving grace to peach pie week.

Cakes

about 3 years ago Bevi

This sounds lovely!

Bike2

about 3 years ago Sagegreen

Thanks, Bevi.