Father's Day

Off Road Peach Tart

May  5, 2019
Photo by Miss Karen
Author Notes

Food 52 sent out an invitation to take one of their recipes 'off road' and 'test drive' it with my own variations. So, Vrooom... off I went!
Essentially, I added Georgia Peach Spice to the crust. (I thought it was a bit bland otherwise.) I also used unsalted butter instead of the oils in the crust. For the topping, I substituted brown sugar and added crystallized ginger. Nothing too drastic :) —Miss_Karen

  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 8 makes one 11 inch tart
  • Crust:
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter, very soft
  • 2 tablespoons half & half
  • 1 1/2 teaspoons Georgia Peach Spice (or a mix of ground ginger, cinnamon and lemon peel)
  • Topping and filling:
  • 2 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon crystallized ginger
  • 3-4 ripe peaches, pitted and thickly sliced *(use white peaches if you can find them.)
In This Recipe
  1. Heat the oven to 425 F. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon Kosher salt, and the spice.
  2. In a small bowl, mix together the butter, Half and half. Add this mixture into the flour mixture and mix gently with a fork, until JUST combined; do not over work it.
  3. Press the dough onto the bottom of the tart pan and up the sides. It should be about 1/ 8-inch thick all around. Chill this while the topping is prepared.
  4. In a bowl, combine brown sugar, flour, salt and the butter. *If your peaches are very juicy: add 1 tablespoon additional flour. Stir in crystallized ginger. Mixture should look like wet sand.
  5. Drain the peaches of any excess juice. Pat them dry with a paper towel. Otherwise, you WILL get a soupy mess.
  6. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center with chopped peaches. The peaches should fit snugly. Sprinkle the sugar mixture over top. It looks like a lot, just use it all. Bake for 35 to 45 minutes, until shiny and the crust is slightly brown. Cool on a rack.

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