Peach and Ginger Tart with Five Spice Short Dough Crust

Chef Margaret Fitzpatrick

Ollie's Downunder,, Shelburne Falls, MA

Peach and Ginger Tart with Five Spice Short Dough Crust


  • 6 ripe peaches
  • 3 Tbsp sugar
  • 1 Tbsp ginger, finely chopped
  • 2 Tbsp arrowroot (or cornstarch)
  • Pinch of salt
  • Pinch of nutmeg
  • Juice and zest of one lime
  • 1 Tbsp butter
  • Crust Ingredients:
  • 2 cups flour
  • 1 cup butter
  • 2 Tbsp sugar
  • ½ tsp five spice powder
  • Dash of salt
  • 1 Egg


Bring a pot of water to a boil. Make an "X" on the bottom of each peach before dropping it into boiling water. After a few seconds, remove and shock with cold water. Over a bowl, peel the skin from the peaches (capturing any dripping juices). Cut peaches in half and remove pits. Mix the remaining ingredients (except the butter) in a bowl. Toss with the peach halves and set aside.

To make the Crust:

Place the flour, butter, sugar, five spice powder and the salt into a food processor. Pulse to incorporate the ingredients (the mixture should have a rough "wet sand" look). Add the egg and pulse until blended. Press dough evenly into the bottom of an 11 inch tart pan. Chill for 10 minutes in the refrigerator.

Place the peach halves, pit side down, into the tart crust and pour any residual liquid over the top. Dot the tart with butter. Bake in a 350 degree oven for approximately 30 minutes.

If desired, serve with vanilla ice cream.