I know you’re not seeing many peach recipes right now, and I get why. I moved to Texas last summer and fell hard for truly ripe, in-season peaches—the kind that soften in your hand, drip down your chin, and practically melt on your tongue. That said, this is definitely not peach season, anywhere. I miss fresh summer peaches, but I still enjoy them year-round when I can find them. I’m a Georgia girl; peaches matter.
Recently I had a few leftover peaches and decided to turn them into an easy rustic tart. This version pairs bright lemon juice and grated fresh ginger with buttery pie dough, and yes, a few pats of butter dotted on top if you’re feeling indulgent. These tarts are forgiving, quick to assemble, and stunning enough for guests even when you don’t fuss with perfect fruit placement.
This recipe works beautifully with store-bought or homemade dough, and it’s adaptable to whatever fruit you have on hand: peaches, pears, apples, or berries. Serve it warm with whipped cream or a scoop of vanilla ice cream to highlight the ginger and lemon. Below are straightforward ingredients and steps to make a rustic peach and ginger tart at home.
Rustic Peach and Ginger Tart
Georgia Johnson
4
to 6
Ingredients
- All-purpose flour, for dusting the work surface
- 1 9-inch pie dough, store-bought or homemade
- 2 peaches, sliced about 1/4-inch thick
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated fresh ginger
- 3 tablespoons granulated sugar, plus 1 teaspoon for topping
- 2 tablespoons milk or heavy cream, for brushing the crust
Instructions
- Preheat the oven to 400°F (200°C). Lightly flour your work surface and roll the pie dough into a 9-inch circle. Transfer the dough to a parchment-lined baking sheet.
- In a large bowl, combine the peach slices with the cornstarch, lemon juice, grated ginger, and 3 tablespoons of sugar. Toss gently so the fruit is evenly coated and the cornstarch is distributed.
- Mound the peach mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up over the fruit to create a rustic edge. If you like, dot a few small pieces of butter over the peaches for extra richness.
- Brush the folded crust with milk or heavy cream and sprinkle the remaining teaspoon of sugar over the crust. Bake until the crust is golden brown and the fruit is tender, about 25 to 30 minutes.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature with whipped cream or ice cream, if desired.
Notes and Tips
Use ripe but still-firm peaches so the slices hold their shape during baking. If your peaches are very juicy, you can increase the cornstarch by an additional teaspoon to help thicken the filling. For an extra aromatic touch, add a pinch of cinnamon or a splash of vanilla to the filling. This tart is very flexible—feel free to substitute pears, apples, or mixed berries depending on what you have available.
To store leftovers, cover the tart loosely with plastic wrap or move slices to an airtight container and refrigerate for up to 2 days. Reheat gently in a low oven to refresh the crust, or enjoy cold. This rustic tart makes a great dessert for casual dinners and special occasions alike.
If you try the recipe, I’d love to hear how it turned out—leave feedback or a note about any variations you used. Enjoy this simple, comforting dessert that celebrates the sweet-tart flavor of peaches with a hint of ginger.