Tuesday, October 10, 2017

Ginger-Peach Tarts

I made mini-tarts recently, but the same thing can make a whole pie.

Pie Filling Ingredients
1  9" pie crust or 24 mini tart shells (2½")
5 C peaches, small diced (about 5-6 peaches; for a full pie, peaches can just be sliced)
2/3 C sugar
1/3 C flour
½ tsp cinnamon
1 tsp ginger
1 tsp lemon

Topping Ingredients:
½ C flour
½ C brown sugar
½ C quick oats
¼ butter, very soft
½ tsp salt

Preheat oven to 400°F.

Mix sugar, flour, cinnamon and ginger in a bowl. In a separate bowl, sprinkle lemon juice over peaches. Pour flour & sugar mixture over peaches and gently toss to coat. Spoon peaches into tart shells, dividing evenly.

Combine all topping ingredients, blending until mixture resembles coarse crumbs. Divide and spread evenly over tarts (or pie). Place mini tarts on baking sheet. Bake 25 minutes or until crust edges are well browned (whole pie should bake 40-45 minutes).

Serve with fresh whipped cream and a dusting of cinnamon.

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