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Butter an 8-inch-square pan and line with parchment paper. Press half of a 16-to-18-ounce package refrigerated sugar cookie dough into the bottom of the pan and bake at 375 degrees F, 8 minutes. Toss 1 1/2 cups sliced peaches with 2 tablespoons brown sugar, 1 teaspoon ground ginger and a pinch of salt; arrange on the crust. Increase the oven to 425 degrees F and bake until golden, 10 to 12 minutes. Sprinkle with cinnamon sugar.
Photograph by Antonis Achilleos
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Photo: Peach-Ginger Tart Recipe
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By TheCollegeChef2
Grosse Pointe F...
on August 09, 2011
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The cookie dough made for a great chewy crust and a good alternative to pie crust. The peaches and ginger paired nicely with one another. I almost feel like the dish could have been a little sweeter. Next time I will add honey on top.
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