Peach and ginger tart topcook.tomathouse.com
Preparation:Grease a 20cm square pan with butter and line it with parchment paper. Place half a 450-500g bag of chilled sugar cookie dough, press it into the bottom, and bake at 190°C (375°F) for 8 minutes. Toss 1.5 cups of sliced peaches with 2 tablespoons of brown sugar, 1 teaspoon of ground ginger, and a pinch of salt and arrange them on the crust. Increase the oven temperature to 220°C (425°F) and bake the tart until golden brown, 10-12 minutes. Sprinkle with cinnamon sugar. Ingredients:
|