Peaches go amazing with ginger and with bourbon. So why not use both?! The gingersnap crust is a wonderful showcase for this tart. I thought a frangipane filling would be perfect to highlight the fruit, as it isn’t too sweet, so the fruit really shines. And a glaze of peach syrup, bourbon and maple syrup make this a real treat, any time of year
Ingredients
Gingersnap Crust:
about 20 2 inch gingersnap cookies (enough to make a full cup of crumbs)
1 tbsp granulated sugar
1 tbsp brown sugar
¼ tsp kosher salt
4 tbsp unsalted butter, melted
egg white wash (1 large egg white whisked with 1 tsp of cold water)
Filling:
2 tbsp softened butter
½ cup granulated sugar
1 extra large egg
1 extra large egg yolk
1 tbsp bourbon
6 tbsp all purpose flour
⅔ cup ground almonds
1 14-15 oz (540 ml) can of sliced peaches, with peach juice, divided
1 tsp cinnamon
1 tsp granulated sugar
Glaze:
Juice from can of peaches
1 tbsp bourbon
1 tbsp maple syrup
Topping
½ - ⅔ cup whipping cream
Instructions
Crust:
In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to a fine crumb. Add the two sugars, salt and melted butter and pulse just to incorporate.
Pour the crumbs into an un-greased 9 inch tart pan with a removable bottom. Spread evenly over the bottom. Start pressing outwards, allowing for enough crumbs to coat the sides to the top of the tart pan. Press till even all over, using the sides of a measuring cup to smooth out any roughness.
Freeze till solid, about 10 minutes.
Preheat the oven to 350F
Place the tart shell onto a baking sheet. Place the baking sheet onto the middle rack and bake for 12 to 13 minutes, until just darkened slightly. If any cracks or slumps appear during the baking, gently push these back in place with a clean kitchen towel while still hot.
While hot from the oven, take the egg wash and gently brush the entire bottom of the shell. Return to the oven and bake for an additional minute. Cool completely on a wire rack. Then refrigerate for 10 minutes prior to filling it. This will ensure that the crumbs are set.
Preheat the oven to 375F.
Filling
While the crust is cooling in the fridge, prepare the filling:
With a hand mixer, blend the butter and sugar till smooth and fluffy, about 4 minutes.
Add the egg and yolk, and beat till smooth. Add the bourbon and blend.
Add the flour and ground almonds and beat till very smooth.
Spread the frangipane filling into the prepared tart shell now back on a baking sheet.
Drain the peaches, saving any juices. Ensure that the peaches are as well drained as possible.
Lay the peaches decoratively over the filling
Using a small sieve, dust the top of the entire tart with a combo of the cinnamon and sugar.
Place the baking sheet with the tart into the oven and bake for 30 minutes.
Glaze
While it is baking make the glaze:
Pour the reserved peach juice into a small pot and cook over high heat. Reduce, stirring every so often to keep it smooth, until it has cooked down to ¼ cup of syrup.
Remove from the heat and add the bourbon and maple syrup. Mix well.
After 30 minutes, the frangipane should have puffed up nicely. Remove from oven and using a silicon brush, brush the glaze evenly and gently over the the top of the tart. You should have about 4 tsp to 2 tbsp leftover (don’t use the entire glaze on the tart) Return the tart to the oven and bake for another 10 minutes, till the glaze has set and started to turn a golden brown.
Remove from the oven and let cool for on a rack until completely cooled. Allow for a good hour or more. This tart can be made earlier in the day and left at room temperature until ready to serve.
While the tart is cooling, whip up the cream, adding the remaining glaze to the cream when it has started to thicken. Keep whipping on high until completely thickened and fluffy. Serve on the side of a slice of tart!
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/peach-frangipani-tart-in-a-gingersnap-crust-and-a-breville-sous-chef-12-plus-giveaway/%3C/div%3E