Peach almond tarts

After a super weekend in Summerland, BC, we came home with a bag full of cherries and a box full of peaches.

The cherries didn’t last too long but a few lonely peaches remained in the fridge a week later.

Hence peach tarts!

I made Martha’s Pate Brisee recipe because I was also making a savory tart (I’ll get to that one on another post).

I always like to “customize” my dough’s – I don’t think anyone really notices but it makes me feel super chef-y.  So, to this dough, I added 1 tablespoon of sugar, the zest from one lemon, and 1/2 teaspoon of ground cardamom to the dry ingredients.

Make sure to take the refrigeration of the dough seriously.  You need those specks of butter to get that flaky yummy pastry.

Once the dough is thoroughly chilled and rolled out, place it in your tart dish, fit it, and cut off the excess.

You can use a few small tart dishes, one larger dish, or, if you don’t wanna fuss with bakeware, you can do a rustic palette and just fold the dough over the fruit on a flat cookie sheet.

At this point, the tart shells are ready to be filled.  No need to blind bake, just fill them up and go!  If you need to step away from the kitchen or do something else for a few minutes (yup, I forgot to skin the peaches), just put the shells in the fridge to keep cold.

Because I wanted to showcase my peaches, I scored the tops, boiled them for a few minutes to loosen the skins then dropped them in cold water.

Boiled peaches

Boiled peaches

Alright, the hard part’s over and now the fun part starts.

Because these tarts are so versatile, you can pretty much put anything in them.  I put a little bit of marzipan (maybe around 2 tablespoons) under the peaches and then sprinkled some candied orange peel on top.

I’ve made these with blueberries/ginger, apple/raisin, almond/apricot, and strawberries/rhubarb.  They always turn out yummy!

Bake these babies in a 425C oven for about 25-30 minutes.  Keep an eye on them at about 20 minutes though as every oven is a snowflake.

Once they’re done, pull them out of the oven and resist the urge to shove your face in these beauties as although they are cooked, they are dried out.

Here’s what you do:

1.  Grab any jam or jelly that you may have.  One that compliments the flavours of your fruit is best.  I used an orange marmalade.

2.  Put two or three spoonfuls in a small pot.

3.  Heat the pot up until jelly melts.

4.  Brush over tarts and let cool.

Glaze brushed over tart

Glaze brushed over tart

And you’re done!

Yummy fruit tarts that shine like the pros.

Almond Peach Tartlets

Almond Peach Tartlets