Texas Ginger Peach Tart with Pecan Crust

May 31, 2011
2 Ratings
  • Serves 1 tart
Author Notes

Here in Texas we have amazing peaches - the best I have ever tasted - juicy and very - hmm - peachy I guess. So when peach season rolls around I get greedy and buy as many as I can and do as many things as I can think of with them. We also grow a LOT of pecans - peach and pecan are great pals .... —aargersi

What You'll Need
  • Crust
  • 1/2 cup pecans
  • 1 cup whole wheat flour (or for a less chewy crust you can do 1/2 and 1/2 WW and AP flours)
  • 1/2 cup turbinado sugar
  • 1 stick unsalted butter
  • a pinch of salt
  • Cheese and Peaches
  • 8 ounces cream cheese
  • 2 tablespoons honey
  • 2 tablespoons minced candied ginger
  • 1 tablespoon powdered sugar
  • slices of peeled and pitted peach - how many really depends on how big your peaches are and how many you eat while you are slicing them
  1. Crust
  2. Cut the butter up and put it in the freezer to get nice and cold. Pulse the pecans and flour in the processor until it's like a meal, then pulse in the sugar, butter and salt until it looks like a sort of thick paste. Press the crust into your tart pan - it is easiest to start on the sides and then do the bottom - oh and you want the kind of pan with a removeable bottom. Once the crust is pressed in evenly, put it in the freezer and turn the oven to 400
  3. When the oven is hot, pop the crust in and bake for 15 minutes until it is golden brown. Remove and cool completely.
  1. Cheese and Peaches
  2. Thoroughly mix everything but the peaches. Spread the cheese mixture into the cooled crust. Now arrange your peach slices - I had a regtangle pan so I did them in a ladder formation. Chill it a bit before serving.
  3. That's it other than try to get a picture before your guests attack.

See what other Food52ers are saying.

  • lapadia
  • ChefJune
  • Sagegreen
  • boulangere
  • WinnieAb

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

17 Reviews

lapadia August 24, 2011
Love pecan crusts and the filling is so delectable!
ChefJune August 22, 2011
How right you are, aargersi. Peaches and pecans were made for each other.
Sagegreen August 20, 2011
What a wonderful tart. The crust and filling go so so great together.
boulangere August 20, 2011
For me the problem would be not to just spread the filling on a half peach and chow it down. Beautiful!
aargersi August 20, 2011
OK so maybe not all of the filling necessarily made it in the tart. Also - reason for feet and towel - family swim and feed day - neice and nephew had armed themselves with kitchen knives and were going tart hunting - emergency photo-op
WinnieAb August 19, 2011
Love the pecans in the crust and the ginger in the filling...YUM!
dymnyno August 19, 2011
You're right on!! Is it Fredricksburg that is famous for peaches? There is nothing that can compare to a ripe, just off the tree peach.
aargersi August 19, 2011
Yes ma'am! Fredricksburg = peaches and wine and tomatoes and lavendar!!! Hey when are you coming here again?
dymnyno August 19, 2011
And, gorgeous stone buildings! We will probably be in your neck of the hills in November.(when hopefully it will be cooler)
Lizthechef August 19, 2011
You'e giving MS and AH a run for their money here...And I want one of those pans!
aargersi August 19, 2011
It's Zieker's - I borrow her tart pans a LOT (though I did finally order a couple of my own!) they have loads for not too much on Amazon!!!
wssmom August 19, 2011
LOVE this! Great flavor combo!
aargersi August 19, 2011
peaches + ginger = yum
fo June 4, 2011
cant wait to try this!!
drbabs May 31, 2011
oh, baby! can't wait for peach season here!!
arielleclementine May 31, 2011
oh wow! this sounds incredible!!
nannydeb May 31, 2011
Mmmm! Sounds fabulous with the candied ginger!