Rustic Peach and Ginger Tart

Serves 4-6



All-purpose flour, for dusting your work surface

1 9-inch pie dough, store bought or homemade

2 peaches, sliced 1/4-inch thick

2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon grated fresh ginger

3 tablespoons plus 1 teaspoon granulated sugar

2 Tablespoons milk or heavy cream



Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet.


In a large bowl, toss the peach slices, cornstarch, lemon juice, ginger and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border. Fold the edges of the crust over the fruit mixture.

Brush the milk or heavy cream on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 25 to 30 minutes.





This is an original recipe.