Simple Ginger Peach Tart

August 20, 2011
4 Ratings
  • Makes one 6 inch tart
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. - Sagegreen —Sagegreen

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Bevi
  • Helen's All Night Diner
    Helen's All Night Diner
  • AntoniaJames
  • nogaga
  • Niknud

16 Reviews

Bevi January 23, 2016
Hi Sagegreen!
Helen's A. September 1, 2011
Wow, this looks yummy!
Sagegreen September 1, 2011
Thanks, Hope you have a great vacation. We are still recovering from power and road outages out this way. It has been unbelievable!
Helen's A. September 1, 2011
Oh no! Hope everything is back to normal soon. Sending positive thoughts your way!!
AntoniaJames August 20, 2011
SG, I make my own ginger liqueur. It's so simple. All you need is patience (and fresh ginger, sugar and vodka). ;o)
Sagegreen August 20, 2011
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.
AntoniaJames August 20, 2011
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)
Sagegreen August 20, 2011
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.
AntoniaJames August 20, 2011
Amazing. Simply amazing. Love this recipe!! ;o)
Sagegreen August 20, 2011
Wow, thank you AJ!
nogaga August 20, 2011
Looks gorgeous and delicious! A definite keeper :)
Sagegreen August 20, 2011
Thanks, nogaga. There were no leftovers for breakfast!
Niknud August 20, 2011
Yum. I envy your pie dough making skills. I also like that you used ropes instead of the normal flatter strips used in lattices.
Sagegreen August 20, 2011
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.
Bevi August 20, 2011
This sounds lovely!
Sagegreen August 20, 2011
Thanks, Bevi.