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Three-Point Peach Tarts with Peach Compote
and Preserved Ginger



Stonewall Kitchen, LLC
Barefoot Contessa Pantry – Gourmet Foods for All Occasions

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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Three-Point Peach Tarts with Peach Compote
and Preserved Ginger

Charlie Trotter's

by Charlie Trotter and Michelle Gayer,
1998, Ten Speed Press

“This tart may appear somewhat rustic, but it is actually a very elegant dessert.
The Cream Cheese Dough melts in your mouth almost like puff pastry, yet it maintains a nice crispness. The entire concoction is enhanced by the addition
of the ginger and sage. This tart is fairly versatile: it not only works well with
 variety of fruits – plums, figs, apples, pears, or strawberries – but it can be served
hot out of the oven or at room temperature. When served warm, the peaches
explode like molten jam. A scoop of ice cream can be added to provide
additional richness.”

Serves 6

Cream Cheese Dough (recipe follows)
4 white peaches
[Feel free to substitute another variety of peach,
but be sure to use the best quality fresh fruit
available; obviously, the flavor of the dessert
depends upon the flavor of the peaches.]
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
1/4 cup crème fraîche
1 egg, beaten
Confectioners’ sugar, for dusting
1/4 cup Simple Syrup (recipe follows)
1/4 cup freshly squeezed lemon juice
2 tablespoons Preserved Ginger
(recipe follows)
2 tablespoons tiny fresh sage leaves


To make the tart shells:
Roll out the Cream Cheese Dough to 1/8 thick
and cut into six 3-inch circles. Refrigerate on a parchment-lined sheet pan [baking sheet] for 15 minutes.
To make the filling:
Peel and dice 2 of the peaches and toss together with
2 tablespoons of the granulated sugar, the cinnamon, and crème fraîche.
To assemble the tarts:
Brush the dough lightly with the beaten egg and
spoon a generous tablespoon of the filling in the center of each circle. Lift
up the edges of the part and pinch three points of the tart about halfway to
the filling to form the sides of the crust. Refrigerate for 30 minutes. Brush
the edges of the crust with the egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes. Remove the tarts from the freezer and immediately bake at 350 degrees [F] for 20 to 25 minutes, or until golden brown. Let cool slightly and dust with confectioners’ sugar.
To make the compote:
Dice the remaining 2 peaches with the skin on,
toss with the Simple Syrup and lemon juice, and warm slightly.

Spoon some of the diced peaches and juice around the plate. Place a tart
in the center of each plate and sprinkle with the Preserved Ginger and
sage leaves.

Cream Cheese Dough

Yield: one 9-inch pie crust

1/2 cup cream cheese, cold, cut in chunks
1/2 cup unsalted butter, cold, cut in chunks
1/2 cup flour

Mix the cream cheese, butter, and flour until it just comes together.
(There should still be streaks of cream cheese.) Remove the dough
from the bowl, pat into a disk, cover with plastic wrap, and refrigerate
for at least 1 hour before use.

Simple Syrup

For approximately 3 cups of Simple syrup, bring 2 cups water and 2
cups sugar to a boil, remove from the heat, and let cool. The syrup
may be kept for up to 1 month in the refrigerator.

Preserved Ginger

Yield: 1/2 cup

1/2 cup julienned fresh ginger
1/2 cup sugar
1 cup water

Blanch the ginger in boiling water for 10 seconds. Drain and blanch in
boiling water 2 more times. Bring the sugar and water to a boil, add the
ginger, and simmer for 20 minutes. Refrigerate in the syrup until ready
to use.

Featured Archive Recipes:
Perfectly Peachy
Charlie Trotter's Chilled Peach Soup
with Lemongrass Sorbet

Daniel Boulud's Trao-Mad with Peach Compote

Roger Vergé's Peaches Poached in Pepper
and Bay Leaf-Scented Wine

Poached Pink Peaches


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