This beautifully rustic dessert highlights the season’s bounty, with freshly grated ginger and ground turmeric adding zing and depth. Use refrigerated pie crust for ease and the ripest peaches you can find for the sweetest, most flavorful results.
Ingredients
- ½ (15 - oz.) pkg. refrigerated rolled pie crusts, room temperature
- 5 - 6 ripe peaches, sliced ¼-inch thick (about 4 cups)
- ½ cup sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- 1 Tbsp. grated peeled fresh ginger
- ¼ tsp. ground turmeric
- 1 Tbsp. unsalted butter, cut into small pieces
- 1 large egg, beaten
- Turbinado sugar, for sprinkling (optional)
- Vanilla ice cream, to serve
Steps
- Preheat oven to 400°F. On a lightly floured surface, roll pie crust into a 12-inch circle, then transfer to a parchment-lined baking sheet.
- In a large bowl, toss peach slices with sugar, cornstarch, lemon juice, ginger and turmeric until evenly coated.
- Arrange peach mixture in even layer in center of crust, leaving a 1½–2-inch border all the way around.
- Gently fold edges of crust up and over the peaches, pleating as needed to form a free-form tart. Scatter butter over filling. Brush edges of crust with egg wash. Sprinkle peaches and crust with turbinado sugar, if using.
- Bake until crust is golden brown and filling is bubbling, 30–40 minutes. If the crust browns too quickly, tent loosely with foil. Cool 15 minutes to slightly set filling. Serve with vanilla ice cream.
This recipe is
- Vegetarian
- Nut-free
Tags
- seasonal baking
- brunch recipe
- Fresh Magazine May June 2026
- stone fruit
- summer dessert
- rustic tart
- quick dessert