Off Road Peach Tart

• Crust:
• 1 1/2 cups all purpose flour
• 1/2 teaspoon Kosher salt
• 1/2 cup unsalted butter, very soft
• 2 tablespoons half & half
• 1 1/2 teaspoons Georgia Peach Spice (or a mix of ground ginger, cinnamon and lemon peel)
• Topping and filling:
• 2 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 teaspoon Kosher salt
• 1 tablespoon crystallized ginger
• 3-4 ripe peaches, pitted and thickly sliced *(use white peaches if you can find them.)

1. Heat the oven to 425 F.rnIn a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon Kosher salt, and the spice.
2. In a small bowl, mix together the butter, Half and half. Add this mixture into the flour mixture and mix gently with a fork, until JUST combined; do not over work it.
3. Press the dough onto the bottom of the tart pan and up the sides. It should be about 1/ 8-inch thick all around. Chill this while the topping is prepared.
4. In a bowl, combine brown sugar, flour, salt and the butter.rn*If your peaches are very juicy: add 1 tablespoon additional flour. Stir in crystallized ginger. Mixture should look like wet sand.
5. Drain the peaches of any excess juice. Pat them dry with a paper towel. Otherwise, you WILL get a soupy mess.
6. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center with chopped peaches. The peaches should fit snugly.rnSprinkle the sugar mixture over top. It looks like a lot, just use it all.rnBake for 35 to 45 minutes, until shiny and the crust is slightly brown. Cool on a rack.

crust, flour, kosher salt, unsalted butter, spice, topping and filling, unsalted butter, brown sugar, kosher salt, ginger, peaches

Taken from food52.com/recipes/81028-off-road-peach-tart (may not work)