This crust is so good! The dough can actually be pressed out to 1/4" thick, cut into triangles,and baked into cookies! With the peach filling, topped with whipped cream and/or caramel sauce, this is a keeper! From Chef Caprial Pence, who has her own cooking show on PBS.
- 2 cups flour
- 2 tablespoons crystallized ginger, chopped
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 5 -6 large peaches, peeled and sliced
- 3⁄4 cup cream cheese
- 1⁄2 cup heavy cream
- 1 cup sugar
- 4 eggs
- 1⁄2 teaspoon cinnamon, ground
- 1 pinch ground allspice
- 1 pinch ground nutmeg
- 1⁄2 teaspoon rum extract (optional)
- For the pastry, preheat oven to 350*F. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1 to 2 tablespoon pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.
- Press into a well greased 12" tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from the oven and cool while making the filling.
- For the filling, preheat oven to 350*F., if you haven't done it already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar, mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes,or until a knife inserted in the center comes out clean. Serve warm or cold with lightly whipped cream and/or caramel sauce. Enjoy!
This tart is delicious! We served it warm with vanilla bean ice cream. I would bake the crust until it is a little firmer next time (I had a turkey roasting at the same time so that may have thrown off the results.) The peaches were so ripe and the ginger paired with it so well. We will be making this every Fall!
Very tasty and easy to make! I made this with fresh peaches and my family loved it. Canned peaches working just as well, since it's all cooked in custard. I used a store-bought shortbread crust, but next time I will definitely make the ginger crust. I could see this working well with pears, berries, and other fruits, too.
This recipe was good and my Memorial Day crowd certainly ate and enjoyed it, but it won't fall into my "I'll make this very often" category. There was too much filling (which I baked with some blueberries in custard dishes) and the amount and blend of spices in the filling just didn't seem quite right. The crust had a good flavor, but there must be too much butter in it as it leaked out of the bottom of my tart pan in the stove, on the counter, and in the fridge. It might help to chill the tart crust before baking. There is another tart recipe on this site (Joan's Pear Tart) that I've made many times with pears, peaches, cherries and blueberries and it's my 5-star favorite tart recipe! Thanks for this recipe, though - as I said before - my guests were very happy with it.