These peach tartlets are so yum and a great refreshing summer treat! Recipe is pretty easy and quick and tartlets would melt in your mouth, fulfilling all of your sweets cravings!
Dough is crispy and buttery, but strong enough to hold its shape after tartlets are removed from the baking tins, which makes them perfect for an outdoor get-together, BBQ, picnic or light breakfast on the go. Filling is soft and flavorful, light and delicious.
Ingredients for the sweet pastry dough (makes 15 mini tartlets, 10cm. each):
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 table spoons (15 ml.) cold water or milk
For the filling:
115 grams (4 oz) soft butter
110 grams (4 oz) powder sugar
50 ml. coconut milk
1 egg
1 table spoon vanilla liqueur
95 grams (3.5 oz) ground almonds
5 table spoons plain flour
95 grams (3.5 oz) ground almonds
5 table spoons plain flour
2 peaches, sliced thinly
Preheat your oven to 180C (350 F).
To make the dough:
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
Preheat your oven to 180C (350 F).
To make the dough:
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
In the meantime prepare the filling: Beat butter and powder sugar in a large bowl until fluffy and smooth. Add coconut milk, egg and vanilla liqueur and beat again until all combines well. Add the flour and almonds and mix gently with a rubber spatula. Set filling aside until you roll the pastry.
Assemble:
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll thinly and then cut into the shape of your baking dish – I used mini pie tins, for which I cut circles a bit larger than the tartlets tins, so dough would cover not only the bottom but also the sides of the tins. If you are making one large tart, then roll the dough into a large circle, enough to cover the bottom and sides of your pie baking dish. Cover all baking dishes or one large dish with the dough, by gently pressing it down to the sides and bottom.
Pour the filling over the pie crust, then arrange sliced peaches on top of the filling.
Bake for about 25 minutes for small tartlets and 35-45 minutes for one large tart.
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