Cooking From Every Angle

Fresh Peach Tartlets

By • September 1, 2011 • 15 Comments

Fresh Peach Tartlets

- Merrill

When my sister and I were little, my mother would often make jam tartlets with us. On these lazy afternoons, we would pull out her collection of tiny stainless steel tart molds -- in diamond, oval and triangle shapes -- which I have since inherited from her. For this challenge against Amanda, I decided to create a hybrid of those jam tartlets and the classic fresh fruit tarts you always find at good French pâtisseries (and which I made countless times at culinary school). I incorporated some ground almonds into the crust and instead of pastry cream, which would have been too sweet with the jam, I dolloped on some mascarpone. Finally, I finished the peaches with a light glaze, all French-like.

You can easily turn this into one large tart (a 10-inch would work best), but it's fun to make dainty little tartlets every once in a while -- especially if there are little ones around.

Fresh Peach Tartlets

Makes 8 to 12 tartlets

The tartlet shells:

  • 2 ounces blanched almonds
  • 6 ounces all-purpose flour
  • 1 ounce sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold, unsalted butter, cut into small cubes
  • 2 large egg yolks
  • 2 to 3 tablespoons ice water

The peach tartlets:

  • 1 cup good peach and/or apricot jam, divided
  • 1 cup mascarpone cheese
  • 4 to 6 small, ripe peaches

 

See the full recipe (and save and print it) here.

Photos by James Ransom

Like this post? See Merrill's post from last week: Grilled Tomatillo and Pineapple Salsa

Jump to Comments (15)

Comments (15)

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almost 3 years ago saltandserenity

Oh!!! I will have to unearth and dust off my mini tart molds. I haven't thought about them for ages. Thanks for the reminder!!

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almost 3 years ago cotufita

Fantastic! I love to make tartles either sweet or savory. Thanks for sharing.

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almost 3 years ago bluemoon

Merrill, I live in the Caribbean and finding Mascarpone is like finding water in Mars! Can you give me a good substitute suggestion? Thanks!

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almost 3 years ago susymac

Bluemoon, perhaps trying full-fat cream cheese as a substitute for the mascarpone. Mascarpone is a bit lighter and less salty than cream cheese..but in a pinch!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Gorgeous, love the tartlets and the mascarpone filling with the peaches. Fantastic recipe.

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you!

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almost 3 years ago lastnightsdinner

I was so sure there'd be creme fraiche! ;) These look great.

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I managed to restrain myself this time! :)

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

Yet another reason why I buy up all the Jersey peaches I can get my hands on every summer and freeze them to bring back the sun in midwinter. ;)

Summer_2010_1048

almost 3 years ago Midge

Love the peaches/almonds/ mascarpone combo. I might have to break down and buy myself some mini tart molds.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, darling! I just finally acquired some miniature tart molds - mine are diamond, oval, and circular - after coveting them for years. I think I'll make these (sans almonds) for their maiden voyage!

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Congratulations! Every household needs miniature tart molds, I say...

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I heartily agree!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beautiful. Love the mascarpone.

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!