Mini peach and berry tartlets on a vanilla pastry cream, delicious!
These mini peach and berry tartlets are so simple to make and yet so delicious. I find them so cute! I added some peach syrup into my vanilla pastry cream for the peach tartlet and made a quick raspberry syrup to pour onto the pastry cream for the raspberry and blueberry tartlets.
I made these bite size tartlets because I have a set of mini flooded tartlet molds that I’m in love with but you can use a mini cupcake pan, or you can make these tartlets in the size you like.
Once you have made your tartlets, if you are left with pastry cream, just dress a few glasses or cups with pastry cream and fruit.
For the peaches, I used Saturn peaches, they are about half the height of standard peaches and kind of flattened, their flesh is white and juicy, click here for a Saturn peach image.
To peel the peaches, I have what is called a vegetable razor, I cannot do without it, it makes it so easy to peel peppers, tomatoes, etc. It looks like a potato peeler but it is much sharper as it is serrated. If you do not have a vegetable razor, just dip the peaches into boiling water for 30 to 40 seconds and you should be able to peel them easily.
Here is a link for my pastry cream recipe, click here
240 ml pastry cream, divided (click here)
1 or 2 cold pastry sheet (depending on size of pastry sheet)
1 or 2 flat peaches, peeled, thinly sliced
About 25 blueberries
About 20 raspberries
1 tbsp. peach syrup
About 15 strawberries
1 tbsp. sugar
Confectioner’s sugar to dust tartlets
Make the pastry cream according to my recipe
Set aside to cool completely
Once cooled, remove 1/3, add the peach syrup and mix
Keep the other 2/3 plain
Into a small saucepan, add the raspberries, you could even use a mix of raspberries and blueberries, 2 tbsp. water, 1 tbsp. sugar or to taste, crush the berries and stir
Bring to boil and boil for about 2-3 minutes, add some more water if needed, filter through a strainer
Set aside to cool
Pre-heat your oven at 390°F (200°C)
For better results, always use very cold dough, keep your dough in the fridge until needed
Into the cold pastry dough, with a cookie cutter or a glass, cut as many discs of dough as you can, a bit larger than your molds
Spray or butter molds or cavities, press the dough down into the cavities, press the sides pushing the dough down a bit, poke a few holes at the bottom of dough, if the dough is still overlapping the rims of molds, leave it for now
Chill for about 15 minutes, then, if needed, cut the extra dough
Bake for about 15 to 18 minutes or until the crusts are golden, halfway through baking time, check if the dough has puffed and delicately press down the bottoms and sides with a spoon
Set aside to cool completely
Fill half the peach tartlets with peach pastry cream, then arrange peach slices on top as you like
Fill half the berry tartlets with vanilla pastry cream, drizzle a tsp of raspberry syrup, arrange berries on top as you like
Just before serving, dust with confectioner’s sugar
For better results, always work with chilled dough, keep your dough in your fridge until needed, fit the dough into your molds and chill again
Cut discs large enough to overlap a bit the rim of molds and press the dough down the sides as much as you can to fit. If you press down, the dough will remain as you arranged it, on the contrary if you have to draw your dough up the sides, it will shrink during baking
Once fitted with the dough, chill molds for about 15 minutes, first of all it will help with the baking process, but also after chilling you’ll be able to cut the rims easily and neatly
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