The Peach Tart that Turned Me
I don’t like warm fruit.
Like at all.
My hubby and I have to order separately when we order pizza because he always wants Canadian bacon and pineapple, and I’m more of a deluxe (no olives) type of gal. I’ve never been a fan of apple pie, or most pies for that matter. I just don’t like warm fruit in any form.
This dessert made a believer out of me…several times over. It has almost started fights in our home as we decide who’s getting the leftovers, if any. Kidding, of course.
The irony is not lost on me that I’m posting this incredibly unhealthy recipe on a “fitness” blog. (I use the term fitness very loosely.) But sometimes a girl just needs some good ol’ homemade dessert!
I wanted to share this recipe in case someone else out there needs to become a believer, too.
Ginger Plum (or Peach) Tart
from: Cast Iron Cooking, 2017
10.5 in Cast Iron Skillet
1 refrigerated pie crust (half of 14 oz package)
1 3/4 lbs (ripe) plums or peaches, cut into 1/2 in slices
1/2 cup plus 1 tsp sugar, divided
1 1/2 tbsp all-purpose flour
1 1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp salt
2 tsp water
Preheat oven to 400 degrees F. Let crust stand at room temperature 10 minutes. Combine fruit, 1/2 c sugar, flour, ginger, cinnamon, and salt in large bowl; toss to coat.
Roll out crust into 14 in circle on lightly floured surface. Transfer to 10 in cast iron skillet. Mound fruit mixture in center of crust, leaving 2 in border around fruit. Fold crust up over filling, pleating as necessary and gently pressing crust into fruit.
Beat egg and water in small bowl; brush over crust. Sprinkle with remaining 1 tsp sugar.
Bake about 45 minutes or until crust is golden brown.
Makes 6-8 servings, but really it’s like 2-4 cause you won’t want to share.
Add with a hefty scoop of vanilla ice cream, then thank me later.