Ingredients
- nonstick baking spray or vegetable oil
- 1 refrigerated 9-inch round of pie dough
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 pounds stone fruit (peaches, plums, nectarines, apricots or cherries), pitted and sliced into 1/2-inch thick pieces
- 1 teaspoon lemon juice
- 1 tablespoon heavy cream (optional)
- 2 tablespoons raw sugar or turbinado sugar (optional)
Preparation
Tear off 1 piece of heavy-duty foil or a double layer of regular aluminum foil large enough to fit the pie dough with an inch or two of overhang on each side. Lightly spritz the foil with nonstick baking spray or lightly grease with vegetable oil. Unroll the pie dough onto the foil. Crimp the edges of the foil to form a rimmed edge around the dough—this stops any juices from dripping into the grill. Stir the sugar, cinnamon and ginger together in a small bowl, then toss with the sliced fruit and lemon juice in a large bowl. Mound the fruit onto the center of the pie dough, leaving a 1 1/2- to 2-inch border of dough around the edges. Fold the border of dough onto the fruit to cover it slightly, creating a rustic edge of crust. Optional: For a decorative finish to your tart, brush the crust with cream and sprinkle the raw sugar over the crust and fruit before placing on the grill. Preheat a gas or charcoal grill for indirect heat cooking over medium heat. Place the entire tart (on the foil) onto the grill grates. Lower the grill lid and cook, covered, for about 40 minutes, until the fruit is soft and tender and the crust is golden brown and flaky. Serve immediately or at room temperature.
