Peach Tart with a Ginger Crust
Savor the sweet, spiced delight of this Peach Tart with a Ginger Crust—a perfect harmony of ripe, juicy peaches and a buttery crust infused with the warm kick of ground ginger. This recipe combines the delicate sweetness of a brown sugar-flecked peach filling with the crisp, golden bite of a homemade tart shell, creating a dessert that's as stunning as it is satisfying. Topped with a light dusting of powdered sugar, this tart is ideal for summer gatherings, brunches, or an elegant dinner party finale. With its approachable preparation and stunning presentation, this peach tart is a must-try for showcasing fresh, seasonal fruit with a subtly spicy twist.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 1 teaspoon ground ginger
- 50 grams granulated sugar
- 115 grams unsalted butter, cold and cubed
- 3 tablespoons ice water
- 5 pieces ripe peaches, peeled, pitted, and sliced
- 50 grams brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan with a removable base.
In a large mixing bowl, combine the flour, ground ginger, and granulated sugar.
Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Avoid overmixing.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, prepare the peach filling by combining the sliced peaches, brown sugar, cornstarch, cinnamon, and vanilla extract in a medium bowl. Toss gently to coat the peaches evenly.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into the tart pan. Gently press the dough into the pan, trimming any overhang.
Arrange the peach slices in the tart shell, overlapping them in a circular pattern for a decorative effect.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of the tart crust with the egg wash.
Bake the tart in the preheated oven for 45-50 minutes, or until the crust is golden brown and the peaches are tender.
Allow the tart to cool slightly before removing it from the pan. Dust with powdered sugar, if desired, before serving.
Slice and enjoy your Peach Tart with a Ginger Crust!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 178.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 187 mg | 14% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
