Amanda & Merrill

Fresh Peach Tartlets

September  1, 2011

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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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13 Comments

saltandserenity September 11, 2011
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!!
 
cotufita September 5, 2011
Fantastic! I love to make tartles either sweet or savory. Thanks for sharing.
 
bluemoon September 3, 2011
Merrill, I live in the Caribbean and finding Mascarpone is like finding water in Mars! Can you give me a good substitute suggestion? Thanks!
 
susymac September 4, 2011
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!
 
lastnightsdinner September 1, 2011
I was so sure there'd be creme fraiche! ;) These look great.
 
Author Comment
Merrill S. September 1, 2011
I managed to restrain myself this time! :)
 
ChefJune September 1, 2011
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. ;)
 
Midge September 1, 2011
Love the peaches/almonds/ mascarpone combo. I might have to break down and buy myself some mini tart molds.
 
fiveandspice September 1, 2011
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!
 
Author Comment
Merrill S. September 1, 2011
Congratulations! Every household needs miniature tart molds, I say...
 
fiveandspice September 1, 2011
I heartily agree!
 
boulangere September 1, 2011
Beautiful. Love the mascarpone.
 
Author Comment
Merrill S. September 1, 2011
Thanks!