What to CookEditors' PicksAmanda & Merrill

Fresh Peach Tartlets

4 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

💬 View Comments ()