Peach almond tartlets
So the experienced and well versed chef will notice that I mis-named my post. Tartlets or tartlettes are the mini version of a tart, which is techinically a shallow dish with a pastry crust and no top – unlike a pie which is a deeper pastry dish that can have a pastry bottom, or top or both. So technically speaking these are miniature pies, but let’s be real, tartlets sounds way cuter. And look at these guys… they deserve a cute name. And the food cuisine grammar police isn’t going to be stopping by here any time soon so I’m sure I will get away with it.
These aren’t super sweet – which is probably why I liked them SO much and my other half wasn’t too impressed. So for those lacking a super sweet tooth, this is the dessert for you.
For the delicious little treats you will need:
1 pack short crust pastry (I used Today’s)
1 pack puff pastry (again Today’s)
6 tbs sugar
2 tbs cinnamon
1 tbs nutmeg
1 tbs vanilla essence
2 tbs lemon juice
1 250ml tub of cream
100gr ground almonds
Makes about 8 mini pies (tartlets!)
*preheat your oven to 180*
First, thaw your pastries and cut the shortcrust pastry and line your tartlet dishes with it. In order for the pastry not to puff up in the oven I lined the pastry cups with baking paper and weighed it down with some small stones so that the pastry held its shape nicely. I have heard poking holes in the bottom also works, but it usually doesn’t for me. You should brush the pastry with egg and then bake it for about 15 minutes. Set them aside to cool once the 15 minutes is up.
First I tried to blanch my peaches (fancy term for boiling them then plunging them into ice water so that they are more tasty and easier to peel) BUT my mother called me in the middle of this to tell me I was late for lunch and I had to finish dessert at her house… So, needless to say, my blanching didn’t work and when it came to peeling time I had to get my brother and sister in on the action so that I didnt spend hours carefully peeling peaches.
Anyway I am getting off track. If you manage, blanch your peaches first, then peel and chop into small pieces. sprinkle 3 tbs of the sugar over your chopped peaches and toss. In the mean time melt the butter in a pan over a high heat and then add your sugared peaches.
Once they are evenly coated in the butter you can add the rest of the sugar, all the spices, the vanilla and the lemon juice. Leave to simmer for a while (about 10 minutes) and then add your cream and ground almonds. Stir well so that the almonds aren’t clumpy and the mixture is smooth and delicious – at this point I would suggest tasting it and adding spices/sugar until you are happy with the taste, you might want more sugar or cinnamon… I liked the lack of sweetness so I took it off the heat.
Spoon the filling into each pastry cup – it should divide perfectly between them. Make lattice tops – pinch the sides in and under so that they connect nicely to the bottom pastry. (see how to lattice here)
Bake for between 15 & 20 minutes – or until the tops are golden brown.
Serve warm with cream or ice cream (they are amaaaazing with ice cream – perfect balance of sweet)
This is my adorable little sister helping with the peach peeling process…