So I signed me and the Hubs up to attend the Alliance Française potluck in honor of Bastille Day, and they were awarding prizes for Best Appetizer, Best Entrée, and Best Dessert. I’m a dessert gal myself, but I thought, I’ll be up against people from the Home of the Éclair, so I’ll just do my thing and not worry about winning. I wanted to make individual tartlets, not a more impressive-looking full-size tart, because that would be more convenient at a buffet. But guess what? I WON! :D
So here’s my recipe for peach tartlets. Did I mention they’re prize-winning? ;)
For about 16 tartlets, you will need:
Muffin tin, non-stick or well greased
1 pie crust (there is no shame in buying the prepared kind, which you’ll find in rolls in the dairy case)
About 6 ripe medium-sized peaches
2 tablespoons flour
2 tablespoons sugar (I used my vanilla sugar: put superfine sugar in a jar, bury 2-4 whole vanilla beans in it, let sit for a week or so before using)
Other spice (cinnamon?) or garnish as desired.
Cupcake papers (optional; handy for buffets, potlucks, etc.)
Step 1: Prepare the peaches. Some peaches can be easily peeled by hand; the yellow peaches I got this week from Green BEAN were. To find out, cut a peach in half along the crease (from stem to stern). Twist the halves gently apart and pry out the pit. Then grasp the peel at the stem end and peel slowly back. If it comes off in a couple of large pieces, great! If not, slice the half into five or six segments and peel each segment, again starting from where the stem was. (The picture below shows pluots, not peaches – see end of post.)
Step 2: Once your peaches are all peeled and sliced, or sliced and peeled, preheat oven to 350.
Step 3: While the oven heats, prepare pie crust, or thaw prepared crust in the microwave ten seconds.
Step 4: Cut the pie crust into rounds. Look for a cutter about 1½ times as wide as the top of the muffin tin opening. Once you’ve cut as many rounds as you can, form the scraps into a ball, roll it out, and cut more. Ease the dough rounds into the muffin tin, flattening as needed.
Step 5: Mix the sugar and flour (and cinnamon or other spice if you want it) and spoon a generous teaspoonful into the bottom of each cup.
Step 6: Arrange the peach slices in the cups. If you have leftover sugar mixture, you can sprinkle that over the top, or drizzle with honey.
Step 7: Bake, about 25 minutes, or until the edges of the crust start to look brown.
Step 8: Let stand on a cooling rack for several minutes. You might have noticed I called for cupcake papers in the ingredients, but didn’t ask you to put them in the muffin tin. That’s because the batch I made that way just wasn’t as pretty. (Those are the four in the front row of the picture of all the tartlets on a tray.) I prefer to bake the tartlets directly in the tin, then ease them out with a rubber spatula into a waiting paper cup, or whatever dish you’ll serve them in. I then sprinkled half of them with sliced almonds.
Once they announced the winning dish, the tartlets were gone in a flash, and my poor Hubs didn’t get one, so I made another batch today, with pluots (apricot + plum hybrid, also from Green BEAN) and topped with homemade maraschino cherries (wash cherries, put in a jar, cover with maraschino liqueur, let sit several weeks).