Spicy Peach Tart

white peachesspicy peach tart

Today I found in the freezer a sheet of puffed pastry wanting to become a tart. A spicy sultry summertime white peach tart. In the liquor cabinet I found ginger brandy and from  the spice drawer I grabbed Chinese 5 spice – perfect! I did however encounter one little mishap. I got busy with the kids and over-thawed my puff pastry.  Unable to separate the layers to unroll it, I ended up just rolling it into a larger rectangle and that seemed to work okay, though it was little doughier than I would have preferred.

peaches soaking in ginger brandypeach tart dotted with butterspicy peach tart

Recipe: Spicy Peach Tart


  • 1 Sheet Puff Pastry
  • 4 White Peaches
  • 1/4 cup Ginger Brandy
  • 1/4 tsp. Chinese 5 Spice Powder
  • 2-3 tbsp. Brown Sugar
  • 1 tbsp. Unsalted Butter


  1. Pre-heat oven to 400.
  2. Thaw the puff pastry on the counter for about 40 min.
  3. While puff pastry is thawing, slice the peaches thinly and gently combine them with the ginger brandy in a medium sized bowl.
  4. Cover and let sit while the puff pastry thaws.
  5. Roll out the puff pastry and cut into 4 squares for mini-tarts or 2 rectangles for larger tarts.  I made one larger rectangular tart.
  6. Turn up the 4 sides of each tart about a quarter inch to form a small wall around the tart. Use a little water to seal and pinch the corners together. Place the tarts on a baking sheet lined with parchment paper.
  7. Lightly sprinkle the bottom of each tart with brown sugar.
  8. Add in the Chinese 5 Spice powder to the peach and ginger brandy mixture and gently combine.
  9. Working with one peach slice at a time, layer them side by side in two rows at the bottom of the tart. The peach slices should overlap one another.
  10. Sprinkle a thin coating of brown sugar over each tart and dot with the butter.
  11. Bake in preheated oven for 25 minutes.
  12. Serve with a dollop of crème fraiche or better yet  Crème Fraiche Ice-Cream.

Number of servings (yield): 8

Meal type: dessert

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