Fresh Peach Tartlets by Merrill
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
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.
See what other Food52 readers are saying.