- 2 tablespoons unsalted butter
- 3 large white peaches (about 1.5 pounds)
- ¼ cup sugar
- ½ teaspoon ground ginger
- 2 pie crusts, rolled out, or 2 sheets of ready-to-use pie crust
- 1 egg, beaten and diluted with 1 teaspoon water for egg wash
- Wash and dry peaches.
- Cut each peach into 8 evenly sized wedges.
- Combine sugar and ground ginger.
- Melt butter in a sauté pan over medium heat until slightly foamy.
- Add peach slices.
- Allow peach slices to cook and release juices, occasionally stirring gently.
- When the juices start to boil (about 2 minutes), add the sugar-ginger mixture.
- Continue to cook for a few minutes over medium heat until the sauce thickens a bit and the peaches begin to caramelize. Turn slices over once for even cooking.
- When tender, remove peach slices from sauté pan and carefully transfer to a plate and allow to cool to room temperature.
- Cut 4 circles (about 4 ½ inches diameter) out of each pie crust and arrange onto a baking sheet.
- Use your finger to fold and crimp the edges of the pie crust circles to form an approximately ½-inch rim.
- Brush the exposed surface of these tart "shells" with egg wash.
- Place three slices of the prepared peaches into each tart shell.
- Drizzle about a teaspoon of the sauce over the top of the peaches.
- Bake at 375 for 15 minutes, until golden.
- Cool for 10 minutes before serving with Chinese tea.