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–+ servings

Fresh Peach Tartlets

Print Recipe
Fresh summer peach tartlets are easy to prepare and make an impressive and delicious addition to dessert, brunch or Fika time!
Prep Time:45 minutes
Cook Time:15 minutes
Resting Time:1 hour
Total Time:2 hours

Equipment

  • Stand mixer or pastry blender
  • Rolling Pin
  • 3-inch fluted tart pans (can also use other sizes)
  • cookie cutter
  • Pastry brush

Ingredients

  • 4 ounces unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • ¼ teaspoon salt
  • Zest of 1 lemon, finely chopped
  • 1 egg, whisked
  • 1/3 cup jam, peach, apricot or cloudberry
  • 4 small ripe peaches, thinly sliced
  • cinnamon, for sprinkling
  • raw sugar, for sprinkling

Instructions

Pâte Sucrée

  • Have butter chilled in the refrigerator until ready to mix.
  • In a stand mixer bowl, combine the flour, sugar, salt and lemon zest with the paddle attachment. With the mixer running on low, gradually add butter and mix until it resembles coarse meal. Alternatively, you may whisk together the flour, sugar, salt and lemon zest in a medium bowl and then use a pastry blender to cut in the butter.
  • Add the egg and mix until the dough comes together and can be gathered into a ball. Flatten into a disk and wrap in plastic. Refrigerate for 1 hour.

Tart Shells

  • Preheat oven to 400°. Remove dough from refrigerator and place on a well-floured surface. Allow to rest at room temperature for 10 minutes to soften. Gently massage dough to prepare it for rolling and then roll out to a 1/8-inch thickness, making sure to keep the surface floured to prevent sticking. Using a cookie cutter, cut dough into circles slightly larger than the diameter of your tart pans. Carefully press each dough circle into the pans, including up the sides. Use your rolling pin, a knife or just your fingers to remove the extra dough at the top, making the dough flush with the pan edges.
  • Fill the bottom of each tart shell with a little of the jam. Cover the jam with overlapping peach slices and sprinkle with a little of the cinnamon and raw sugar. Place the tarts on a baking sheet and bake for about 15 minutes, or until crust is golden and filling is bubbling. Remove from oven and use the pastry brush to baste each tartlet with some of the peach juices.
  • Cool tartlets completely in pans on a wire rack. Carefully remove each tarlet, using the tip of a knife to loosen up any filling that might stick to the edges. Serve immediately or store refrigerated in an air-tight container for up to 3 days.

Notes

Tips for Success:
  • Be sure to chill dough before rolling out.  This is a crucial step to allow the gluten structure to relax and for the flour to absorb the moisture in the dough.
  • Make sure your rolling surface and rolling pin are well-floured to prevent any sticking.
  • Pans of different sizes can be used.  The pâte sucrée recipe is enough for a 9 1/2 or 10-inch tart pan with a removable bottom, or six 4 3/4-inch tart pans.  Jam and fruit amounts will need to be increased.
  • Experiment with other stone fruits, such as plums or nectarines!
Course: Dessert
Servings: 12 3-inch tartlets