Ginger peach tart recipe

Published August 24, 2010 12:20AM (EDT)


  • 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


  1. Wash and dry peaches.
  2. Cut each peach into 8 evenly sized wedges.
  3. Combine sugar and ground ginger.
  4. Melt butter in a sauté pan over medium heat until slightly foamy.
  5. Add peach slices.
  6. Allow peach slices to cook and release juices, occasionally stirring gently.
  7. When the juices start to boil (about 2 minutes), add the sugar-ginger mixture.
  8. 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.
  9. When tender, remove peach slices from sauté pan and carefully transfer to a plate and allow to cool to room temperature.
  10. Cut 4 circles (about 4 ½ inches diameter) out of each pie crust and arrange onto a baking sheet.
  11. Use your finger to fold and crimp the edges of the pie crust circles to form an approximately ½-inch rim.
  12. Brush the exposed surface of these tart "shells" with egg wash.
  13. Place three slices of the prepared peaches into each tart shell.
  14. Drizzle about a teaspoon of the sauce over the top of the peaches.
  15. Bake at 375 for 15 minutes, until golden.
  16. Cool for 10 minutes before serving with Chinese tea.

By Linda Shiue

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