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
8 makes one 11 inch tart
1 1/2 cups
all purpose flour
unsalted butter, very soft
half & half
1 1/2 teaspoons
Georgia Peach Spice (or a mix of ground ginger, cinnamon and lemon peel)
Topping and filling:
ripe peaches, pitted and thickly sliced *(use white peaches if you can find them.)
In This Recipe
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.
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.
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.
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.
Drain the peaches of any excess juice. Pat them dry with a paper towel. Otherwise, you WILL get a soupy mess.
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.