Tartlets with grilled honey-vanilla peaches on almond custard

For the almond crust • • • • • • • • • • • • • • • 1 cup white flour 1/3 cup almond meal 2.82 oz (or 80 g) butter 2 tbs sugar 2 tbs water 1 cup (or 250 ml) milk 2 eggs 1.8 oz (or 50 g) sugar vanilla powder 1/8 cup (or 25 g) flour 1 tsp almond extract 2 large peaches not too ripe vanilla bean powder 1 tbs honey 1 tbs chopped pistachios

For the almond custard cream

For the topping

Preparation For the crust In a mixing container, add flour and almond meal, mix well, add sugar. Cut butter in small cubes and add to the flour, add water. Knead with the tip of your fingers to obtain an grainy dough but do not over knead it. If you knead it too long you won’t be able to roll it later and it will break apart. That’s the process to make a pate brisée (brisee = broken). Roll in a plastic wrap and place in the refrigerator for about 30 min. For the amond custard cream Mix eggs, sugar, flour in a mixing container, beat well to obtain a smooth consistency. Heat milk in a pan with vanilla bean powder, and when it’s hot (do not boil) add the egg/sugar/flour mixture. Continue to stir until the cream has thickened, it should take about 7-8 minutes. This cream can boil, since it has flour in it. Remove from heat and add almond extract. Let it cool down. To prevent the cream from forming a crust, sprinkle with granulated sugar and let it cool. For the peaches Cut peaches in 4 quarters, peel them. cut them in slices about 5 mm thick. Heat a grill pan or regular grill, and grill the peaches slices on both sides. They grill very quickly so don’t over cook them or they will be mushy. Place peaches in a container and coat them with honey and sprinkle with vanilla bean powder.

The finishing Roll the dough in about a 4 mm thickness. Place in your non stick molds. Place some wax paper on top of your crust, and cook in a pre-heated oven at 375F for about 10 minutes, then remove the wax paper and cook for another 10 minutes. You will have to check the crust occasionally since every oven is different and it might cook too fast and eventually the crust might burn from the outside. When cooked remove form the oven and let it cool. Fill the crusts with almond custard cream, then place grilled peaches on top and sprinkle with chopped pistachios. You can serve it at room temperature, these tarts don’t need to be placed in the refrigerator.

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