This Ginger Peach Tart features a sweet and juicy peach filling infused with warm ginger, all encased in a buttery almond crust. The combination of flavors creates a delightful dessert that captures the essence of summer.
Ingredients
For the almond crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)
For the ginger peach filling:
• 4-5 ripe peaches, peeled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
1. Make the almond crust: In a large mixing bowl, combine almond flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the ginger peach filling: In a large mixing bowl, combine the sliced peaches, granulated sugar, grated ginger, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Toss gently to combine.
8. Pour the peach filling into the pre-baked almond crust, spreading it evenly.
9. Bake: Bake the tart for 25-30 minutes, or until the peaches are tender and the filling is bubbly.
10. Cool and serve: Allow the tart to cool completely before slicing. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
Aprile's Kitchen 