Peach Tart With A Ginger Crust Recipes

MINI GINGER-PEACH TARTS

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 375 degrees F.
• Combine the flour, confectioners' sugar, salt and fresh ginger in a food processor. Pulse to mix everything, about 8 times. Scatter the cold butter pieces all around the flour mixture. Pulse to help break up the butter, about 6 times. Add the egg and pulse until the mixture looks like wet sand.
• Pour the mixture onto a large piece of parchment paper. Knead the dough until it comes together and there are no dry spots. Form the dough into a ball and cut it in half. Shape each half into a ball then place each ball between 2 sheets of parchment. Roll each ball flat into a disk about 1/8 inch thick between the parchment. Keep each disk between the parchment and refrigerate until chilled. (This is a good time to prepare the remaining ingredients.)
• Working with the first chilled disk (keep the second in the fridge), cut out rounds to fill three 4-inch nonstick mini tart pans with removable bottoms.
• Press 1 round of dough into the bottom and up the side of a tart pan, then use a paring knife to trim the excess pastry. Repeat with the second disk. Place all 6 filled tart pans in the freezer while you make the filling.
• For the filling: Combine the peaches, granulated sugar, flour, melted butter, and minced candied ginger in a large bowl and toss to coat. Transfer to the prepared tart shells and place on a rimmed baking sheet.
• Bake 30 to 35 minutes, until the edges are golden brown and the bottom of the crust is cooked through.
• Let cool on a wire rack and brush each tart with the jam.
• For serving: Garnish each tart with the candied ginger, if desired. Serve with vanilla ice cream or whipped cream.

PEACH TART WITH A GINGER CRUST

Steps:

• 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!

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

PEACH-GINGER TART

Steps:

• Butter an 8-inch-square pan and line with parchment paper. Press half of a 16-to-18-ounce package refrigerated sugar cookie dough into the bottom of the pan and bake at 375 degrees F, 8 minutes. Toss 1 1/2 cups sliced peaches with 2 tablespoons brown sugar, 1 teaspoon ground ginger and a pinch of salt; arrange on the crust. Increase the oven to 425 degrees F and bake until golden, 10 to 12 minutes. Sprinkle with cinnamon sugar.

EASY PEACH TART

Steps:

• Preheat oven to 375 degrees.
• Place pie crust on a parment paper lined cookie sheet.
• Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
• "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
• Fold the lip of the pie crust over the edge of the peaches.
• Coat the edge of the crust with milk.
• Bake 35 minutes or until mixture is bubbly and crust is golden brown.
• Allow to set before serving.
• (If your crust bakes faster than your peaches, just cover the it with some foil.).

FRESH FRUIT TART WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.