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Rustic Peach & Ginger Tart Recipe for Bold Summer Flavor

I know you might not be seeing many peach recipes right now, and there’s a reason for that. Full disclosure: I moved to Texas last summer and immediately fell in love with ripe, in-season peaches that are soft to the touch, sweet and juicy. But let’s be realistic — it is not peach season. Not in Texas, not anywhere.

That makes me a little sad.

I still crave peaches year-round, even when they’re firmer and tarter out of season. A Georgia girl needs her peaches, and that’s just a fact.

I had a few leftover peaches and decided to make a tart: peaches brightened with lemon juice and fresh ginger, tucked into a flaky homemade crust and finished with a few buttery dots. Why the butter? Because sometimes you bake with abandon. MORE BUTTER!

These rustic tarts are one of my favorite things to make. They’re simple, delicious with freshly whipped cream, and forgiving — they look pretty even when you pile the fruit in the center instead of arranging it perfectly.

Use store-bought or homemade dough, swap in other fruit if you like, and serve to family or friends. The flavors are summery and comforting, even when it’s not peach season.

Rustic Peach and Ginger Tart

By Georgia Johnson
Servings: 4 to 6
Rustic peach tart
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Ingredients

  • 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

Instructions

  • Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the pie dough into a 9-inch circle and transfer it to a parchment-lined baking sheet.
  • In a large bowl, toss the peach slices with the cornstarch, lemon juice, grated ginger and 3 tablespoons of sugar until evenly coated. Pile the peach mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the fruit to form a rustic crust.
  • Brush the crust with milk or heavy cream and sprinkle the remaining teaspoon of sugar over the top. Bake until the crust is golden and the fruit is tender, about 25 to 30 minutes. Let cool slightly before serving.
  • Serve warm or at room temperature, ideally with freshly whipped cream.

Did you make this recipe?

If you try this tart, I’d love your feedback and a rating. Tag @comfortcookingblog on Instagram to share your photos. Thank you!