Ingredients for Peach Tart With A Ginger Crust
- 2 1/2 cups all-purpose flour
- Crystallized Ginger
- Brown Sugar
- Pure Vanilla Extract
- 1/2 teaspoon salt
- Unsalted Butter
- 6-8 ripe peaches, peeled, pitted, and sliced
- Cream Cheese
- Heavy Cream
- 1/2 cup granulated sugar
- Eggs
- 1/2 teaspoon ground cinnamon
- Ground Allspice
- Ground Nutmeg
- Rum Extract
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How to Make Peach Tart With A Ginger Crust
- Preheat oven to 375°F (190°C).
- Make the crust: In a large bowl, combine flour, ginger, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges. Prick the bottom with a fork.
- Blind bake the crust for 15 minutes by lining with parchment paper and pie weights or dried beans.
- Remove weights and parchment and bake for another 5 minutes until lightly golden.
- Make the filling: In a bowl, combine peaches, sugar, cornstarch, lemon juice, and cinnamon.
- Pour the peach filling into the pre-baked crust.
- Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool completely on a wire rack before serving.
- Top with whipped cream and/or caramel sauce before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
78g
Carbs
19g
