When fresh peaches finally make their summer appearance, a gorgeous peach cobbler is the perfect way to celebrate. The sweet flavors of cardamom, ginger and lemon make the slightly sweet peaches shine. Choose slightly firm peaches for easy slicing and a nice texture for homemade pies. You can reserve the ripest peaches for snacking. All this summer dessert needs is a dollop of sweetened whipped cream and a nice glass of sweet tea (Bourbon optional).
Is it best to peel the peaches for the tart?
No need to get out the peeler or blanch the unruly fruit. With such a long cooking time, there is no need to peel the peaches as their thin skin softens perfectly. A bonus? They give the tart a wonderful peach color.
Can I use canned or frozen peaches for a peach tart?
Although it is difficult to match the fresh flavor of summer peaches, thawed and drained frozen peaches can be used in this recipe. Canned peaches are not recommended, as they are too soft.
YIELDS: 8 – 10 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 6 hrs 30 mins
Ingredients
- 3 lb. fresh peaches, pitted and cut into 1-inch pieces (about 7 cups)
- 1/2 c. granulated sugar
- 1/4 c. packed light brown sugar
- 1 recipe All-Butter Pie Crust (2 crusts)
- 1/4 c. cornstarch
- 1/2 tsp. ground cardamom
- 1/4 tsp. kosher salt
- 1/4 tsp. ground ginger
- 2 tbsp. unsalted butter
- 2 tsp. fresh lemon zest
- 1 tbsp. fresh lemon juice
- 1 large egg, lightly beaten
- 1 tbsp. turbinado sugar
Directions
- 1In a large bowl, combine the peaches and sugars. Cover and let sit at room temperature for 1 hour.
- 2Preheat the oven to 400°F. Place a foil-lined rimmed baking sheet on the lower third of the oven to preheat.
- 3On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the pie plate. Cover and refrigerate until ready to use.
- 4On a floured surface, roll out the other piece of dough into a 12-inch round. Cut into sixteen (3/4-inch-wide) strips. Place the dough on a baking sheet, cover and refrigerate until ready to use.
- 5Drain the peaches, reserving ½ cup of the liquid. Discard the remaining liquid. Remove 1 cup of the peaches to a medium bowl and mash with a fork.
- 6In a medium saucepan, combine the cornstarch, cardamom, salt, and ginger. Gradually whisk in the peach juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Use a rubber spatula to scrape the bottoms and sides of the saucepan. Reduce the heat to medium low and cook until thickened, 2 to 3 minutes. Whisk in the butter, lemon zest, and lemon juice. Fold in the peaches and mashed peaches. Pour the mixture into the chilled crust.
- 7Arrange 8 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 8 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp as desired.
- 8In a small bowl, whisk the egg and 1 tablespoon of water with a fork. Brush the dough lightly with the egg wash and sprinkle with the turbinado sugar.
- 9Bake the pie until the crust is set and beginning to brown, 20 to 25 minutes. Rotate the pan and reduce the oven temperature to 375°F. Continue to bake until the filling is bubbly and thickened in the middle of the pie, 45 to 55 minutes more. (Cover the pie with foil if the crust is getting too dark after 55 minutes.)
- 10Allow the pie to cool to room temperature before slicing, about 4 hour.
