In this recipe, the pungent spiciness of crystallized ginger points up the succulence of fresh peaches and cream cheese. Serves eight.
1 cup flour
2 T. flour
1/8 t. salt
6 T. cold butter, cut into bits
1 egg yolk
1 T. cold water
3 cups water
1-1/2 cups sugar
1 t. vanilla
3 or 4 ripe peaches, peeled
1 8-oz. pkg. cream cheese
2 T. sugar
1-1/2 T. peach syrup (from poaching peaches)
2 T. finely minced crystallized ginger
1/4 cup apple jelly
V.S.P. for tart shell: Preheat oven to 400 degrees. Mix together flour, sugar and salt in medium bowl. Cut in butter with a fork or pastry blender until the consistency of coarse meal. Add egg yolk and water and mix until dough forms a ball. Roll out pastry to fit 9-inch tart shell. Gently press into pan. If pastry tears, lightly smooth together; patches will not be noticeable once shell is baked. Chill 10 minutes. Prick sides and bottoms of pastry thoroughly with a fork. Bake 10 to 12 minutes or until golden brown.
V.S.P. for filling: combine water, sugar and vanilla in a large saucepan. Bring to a boil and cook until syrupy, about 3 to 5 minutes. Add peaches and reduce heat to low. Poach gently, turning occasionally, until tender. Allow to cool in syrup, then slice and drain thoroughly on paper towels.
Beat cream cheese with sugar and peach syrup until smooth. Mix in 1 tablespoon ginger. Spread cheese mixture over bottom of tart shell and arrange peach slices in attractive design on top.
For glaze: In a small saucepan, melt jelly and brush over peaches to glaze. Sprinkle with remaining ginger. Chill well before serving.