Peach Tart with Gingersnap Crust

It’s that weird time of year where summer is coming to an end, but fall hasn’t really begun. These days the kitchen offers a constant dilemma: pumpkin spice or berry bliss? Stone fruit or sweet corn? Warm bowl of soup or crisp, bright salad? Usually I’m ready to give in to the pull of fall baking, but this year I feel especially stuck in summer mode. Maybe it’s because 2020 has been such a weird year, or maybe it’s because it’s too hard to plan ahead these days. Enter: this peach tart with a snappy ginger crust….it’s the sweet, peachy summer and the spice of fall all rolled into one. This super simple dessert is the quick escape from the summer/fall food dilemma and it’s so delish you may just want to make it more than once before the snow flies;)

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Recipe

Peach Tart with Gingersnap Crust

Ingredients

• 1/4 cup butter at room temperature

• 1/2 cup brown sugar

• 1/2 tsp vanilla

• 1/2 tsp each of baking soda and baking powder

• 1/4 tsp salt

• 1 tsp cinnamon

• 2 tsp ginger

• 1/4 tsp cloves

• 1/4 tsp nutmeg

• 1 1/2 cups flour

• 1/4 cup milk

• 1 block of cream cheese

• 1/4 cup icing sugar

• 2 tbsp milk

• vanilla

• 2 cups fresh peaches, sliced

• 1/4 cup butter

• 1/4 cup brown sugar

• 1/4 tsp cinnamon

• 1/4 pecans, crumbled

Directions

1. In a stand mixer with the paddle attachment, cream together butter, sugar and vanilla. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, ginger, cloves, and nutmeg. With the mixer running on low, slowly add flour mixture to butter mixture, alternating with 1/4 cup of milk until a soft dough forms. If dough is sticky, add a bit more flour.

2. Press dough into a non-stick tart pan, making it lower in the centre, and higher on the edges to form a crust. Bake at 350 for 15 minutes or until crust is golden. Set aside to cool.

3. In a stand mixer, whip cream cheese, icing sugar, vanilla, and milk with the whisk attachment, on high until light and fluffy. Set aside.

4. In a skillet over medium heat, gently toast pecan crumbles. Pour in a bowl and set aside.

5. Melt butter with brown sugar and a pinch of salt, and stir until sugar is dissolved and mixture is thickened. Add peaches and allow to simmer for a few minutes until peaches are softened. Remove from heat.

6. To assemble the tart: carefully fill cooled crust with cream cheese mixture. Top with peaches and pecans. Serve and enjoy!