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
one 6 inch tart
Easy sugar spiced pastry
ounces of butter, softened to room temperature
1 ounce of organic cane sugar
1 egg yolk, room temperature
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
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.
Press the remaining 3/4 dough into a tart shell with your very well-floured hands. Chill for 30 minutes.
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.
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.
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.