There’s nothing better than sweet ripe peaches turned into little tarts. I decided to add a special ingredient in this recipe to mix things up: ginger. Fresh ginger is incorporated into the crust and candied ginger is added to the filling.
six 4-inch nonstick mini tart pans with removable bottoms
For the crust: Position a rack in the middle of the oven and preheat to 375 degrees F.
Combine the flour, confectioners' sugar, salt and fresh ginger in a food processor. Pulse to mix everything, about 8 times. Scatter the cold butter pieces all around the flour mixture. Pulse to help break up the butter, about 6 times. Add the egg and pulse until the mixture looks like wet sand.
Pour the mixture onto a large piece of parchment paper. Knead the dough until it comes together and there are no dry spots. Form the dough into a ball and cut it in half. Shape each half into a ball then place each ball between 2 sheets of parchment. Roll each ball flat into a disk about 1/8 inch thick between the parchment. Keep each disk between the parchment and refrigerate until chilled. (This is a good time to prepare the remaining ingredients.)
Working with the first chilled disk (keep the second in the fridge), cut out rounds to fill three 4-inch nonstick mini tart pans with removable bottoms.
Press 1 round of dough into the bottom and up the side of a tart pan, then use a paring knife to trim the excess pastry. Repeat with the second disk. Place all 6 filled tart pans in the freezer while you make the filling.
For the filling: Combine the peaches, granulated sugar, flour, melted butter, and minced candied ginger in a large bowl and toss to coat. Transfer to the prepared tart shells and place on a rimmed baking sheet.
Bake 30 to 35 minutes, until the edges are golden brown and the bottom of the crust is cooked through.
Let cool on a wire rack and brush each tart with the jam.
For serving: Garnish each tart with the candied ginger, if desired. Serve with vanilla ice cream or whipped cream.