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Gingersnap Toaster-Oven Tarts with Peach




Source of Recipe


Cooking-Books


Recipe Link: http://cooking-books.blogspot.com/2009_01_01_archive.html

List of Ingredients




For the Gingersnap Dough


2 cups all purpose flour, plus more for dusting
1 teaspoon baking soda
4 ounces (I stick) unsalted butter, cold and cut into 1/2" pieces
2 tablespoons sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, at room temperature
3 tablespoons molasses


Sift together the flour and baking soda and set aside.


With a stand mixer fitted with a paddle attachment, cream the butter on medium speed for about 2 minutes, until it's bright yellow. In a separate bowl, mix together the sugars, slat and spices, then add the mixture to the butter. Scrape the sides of the bowl down, then continue to cream the mixture on medium speed for about another minute. The mixture should be smooth and free of lumps.


With the mixer off, add the egg and molasses, then mix on medium for another minute until everything is incorporated. On low speed, add the sifted flour and beat on low until everything is incorporated. Scrape down the sides of the bowl.


Press the dough into a 1" rectangle, wrap in plastic wrap and chill in the freezer for 30 minutes, or in the refrigerator for 2 hours (you can keep it at this point wrapped in the fridge for 3 days, or in the freezer for 1 month).


Roll out the dough between two sheets of parchment paper to a 12" square. Dust with flour if it sticks, and place the dough, which should still be between the paper, into the freezer for 30 minutes.


For the Filling


2 tablespoons butter
package of frozen peaches, thawed and drained, or 3 fresh peaches
3 tablespoons sugar
1/8 teaspoon ground cinnamon


Heat a large, heavy skillet over high heat and melt the butter. It should turn light brown after about 5 minutes. Add the peach slices in a single layer and cook for about 2 minutes, then sprinkle with the sugar and cinnamon. Continue to cook, stirring, for about 5 more minutes, until the peaches are tender (I used frozen, fresh peaches may take a bit less time). Take the pan off the heat and allow to cool. Chop the peaches into small pieces.


Preheat the oven to 350, with a rack in the middle. Line two baking sheets with parchment paper.


Putting it Together


Take the dough out of the refrigerator, and flour both sides of the dough. On a floured surface, cut the dough into 16 3" squares and place a blob of filling in the center of 8 of them. It's easiest to transfer the first 8 squares to the baking sheets as you cut them. Cover the first 8 squares with the last 8. Pinch the edges together so that the squares look like ravioli and sprinkle sugar generously over the top. Bake for 12 to 18 minutes, the dough should be crisp and fragrant. Serve warm.


Recipe