Off Road Peach Tart

May 5, 2019

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

Serves: 8 makes one 11 inch tart
Prep time: 20 min
Cook time: 35 min

Ingredients

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

Directions

  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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