Fresh Peach Tartlets

By • August 31, 2011 • 27 Comments

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Author Notes: When my sister and I were little, my mother would often make jam tartlets with us, using her collection of tiny stainless steel tart molds -- in diamond, oval, triangle shapes. For this challenge against Amanda, I decided to create a hybrid of these jam tartlets and the classic fresh fruit tarts you see at good French patisseries (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, and finished the peaches with a light glaze, all French-like.Merrill Stubbs

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
  1. Pulse the almonds in the bowl of a food processor until they resemble fine breadcrumbs (careful not to over-grind, or you'll end up with almond butter).
  2. Add the flour, sugar and salt and pulse several times to combine. Add the butter and pulse until the largest pieces of butter are about the size of small peas.
  3. Lightly beat the egg yolks and add to the mixer, pulsing a few times just to combine. As you continue to pulse, gradually add the ice water, a tablespoon at a time, until the dough just starts to come together. (It should stick when you pinch a bit of it between your fingers.) Do not over-mix!
  4. Remove the dough from the mixer and put it on a lightly floured surface. Pat it gently into a disc, wrap it tightly in plastic and refrigerate for at least 30 minutes or overnight. **Alternatively, you can press the just-mixed dough into the tart tins at this stage and refrigerate until ready to bake.
  5. Heat the oven to 350F. Roll the dough between two floured pieces of plastic wrap until it is about 1/8-inch thick. Put your tartlet tins upside down on top of the dough and cut shapes around them, leaving about half an inch on all sides. Press the dough pieces gently into the tins and level the tops with a rolling pin, removing any excess dough from the edges. Dock the tartlets several times with a fork and fill any larger shells with parchment and baking weights. Refrigerate the tartlet shells for at least 20 minutes.
  6. Bake the shells for 15 to 20 minutes, until golden in color, removing the parchment and baking weights about five minutes before the shells are done. Cool on a rack and then turn the shells out of their tins.

The peach tartlets

  • 1 cup good peach and/or apricot jam, divided
  • 1 cup mascarpone cheese
  • 4 to 6 small, ripe peaches
  1. Put 1/2 cup of the jam in a small heavy saucepan with a tablespoon of water. Warm gently over medium-low heat as you assemble the tartlets.
  2. Spread a small spoonful of jam over the base of each cooled tartlet shell -- you just want a thin coating. Add a dollop of mascarpone to each and spread gently over the jam.
  3. Wash and dry the peaches, and then cut them into 1/4-inch slices. Arrange them prettily among the tart shells, covering the surface of the mascarpone.
  4. Use a pastry brush to glaze the peaches with the thinned jam. Serve immediately!
Jump to Comments (27)

Comments (27) Questions (1)

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over 2 years ago CentralCoastContessa

Merrill, for the nut allergy people, do we need to adjust the tart dough recipe if we skip the almonds?

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over 3 years ago tessa022707

This is delicious! Made burbon vanilla peach jam last week and used that with the last of our farmers market peaches in a large tart pan. Added a touch of vanilla paste to the Mascarpone and ecery last crumb got eaten. Thanks for a great recipe!

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over 3 years ago tessa022707

Oops...every last crumb...

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! Your additions sound inspired.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love your recipe Merrill, it was a tough one both were so good.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! Amanda totally deserved to win -- her tart is sublime. I told Amanda that I made it for my family last week, and after tasting it, they all apologized to me but said they were going to vote for hers!

Fb

over 3 years ago BlueKaleRoad

Love this recipe, Merrill! I made it in a large tart pan (don't have any cute little tins) and it was divine.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!

Burnt_offering

over 3 years ago Burnt Offerings

Does the dough make enough for a double crust pie?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Don't think it would be quite enough.

Burnt_offering

over 3 years ago Burnt Offerings

For future reference - this dough recipe makes just enough for a generous 9 inch bottom crust, and a loose (~1/2") lattice top. Perfect for Mrs. Wheelbarrow's Cardamom Pie Filling to bubble through. :-)

Burnt_offering

over 3 years ago Burnt Offerings

Cardamom PEACH pie filling, that is.

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over 3 years ago EatArt

Both tarts look amazing. Yours in particular counts on beautiful, perfect peaches. What's your secret for picking peaches that will deliver on their peachy juiciness and avoiding those that are tasteless or grainy?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I usually go to a source I trust -- for example, a stand at the market whose peaches I've had before. But if the peach is rosy and smooth, gives just a little when you press it gently with the pad of your finger and smells like peach perfume, you're on the right track...

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over 3 years ago Rhonda35

Hi Merrill!

How did I know your tart would have something deliciously creamy in it?! I figured it would be creme fraiche, so you did surprise me...a tiny bit! Looking forward to giving these a whirl.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'm a little too predictable, aren't I?

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over 3 years ago Waverly

Lovely, Merrill. Both recipes look so good..and they are quite different. I like the idea of individual tarts. Yum.

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over 3 years ago Waverly

and I am a sucker for anything French.

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over 3 years ago Jonnofor

Can I make this as a single large tart?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, you can. I'd use a 10-inch pan, and prepare everything pretty much the same way. (You might need to adjust the amounts of jam, mascarpone and peaches a little.)

Pot

over 3 years ago MotherWouldKnow

I have a bunch of those wonderful little tarlet shell pans that I use for individual lemon meringue tarts. I am always looking for ways to re-purpose them. This looks like a winner - can't wait to try it!

Cakes

over 3 years ago Bevi

This looks really fabulous. I will have to get out my little metal tart molds and get to work!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you like them!

Fb

over 3 years ago BlueKaleRoad

Love your recipe, Merrill, and I can't wait to try it. The jam and mascarpone together sounds divine and I can't resist tartlets!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you!

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over 3 years ago Lizthechef

Merrill, how I adore your Mom aka Lauren Bacall. Well, I will have to flip a coin here. Best wishes to your mother, and thanks for another lovely recipe from your family roots. best, Liz

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks, Liz. I'll pass along the message!