White peach tartlettes
Rustic White Peach Tartlettes
Serves 6 to 8
1 recipe Pâte Sucrée (from "The Cook's Basics")
for the peaches
4 cups water
1 1/4 cups sugar
1 1/2 tablespoon fresh lemon juice
4 medium peaches
Bring 4 cups water, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved. Add peaches and reduce the heat to medium and simmer until the peaches are tender, about 10 minutes. Cool the peaches in the syrup.
for the almond filling
2/3 cups ground almonds
1 tablespoon all purpose flour
6 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1 large egg
In a medium bowl, mix the ground almonds, sugar and butter until smooth. Add the egg and mix until incorporated. Cover and chill at least 3 hours.
to prepare the tart
Preheat the oven to 375 degrees F.
Position a rack in the center of the oven.
Place the dough on a lightly floured work surface, and sprinkle with a little bit of flour, Roll it into a 1/4-inch-thick circle, flouring as needed. Gently press the dough into the tartlette pan, being careful not to stretch the dough as this will cause it the shrink when baking. To remove the excess dough, work your way around the edge pinching off the excess dough with your fingers. Chill the dough in the freezer for 10 minutes before baking.
Prick the bottom with a fork and line the shell with parchment paper. Fill the lined tart with dried beans or pie weights and bake for 15 minutes. Take the tart out of the oven and carefully remove the parchment paper and dried beans. Return the tart to the oven, and bake until golden brown turning as needed to ensure even color. Set aside on a rack to cool.
Spread almond filling evenly in crust. Peel the peaches and cut each in half lengthwise and removing the pit. Cut each half crosswise into thin slices. Gently press each peach in half to fan the slices but keep the slices tightly overlapped and arrange on the tart.
Bake tart until golden and a tester inserted into the center of the filling comes out clean, about 20 minutes. Cool tart in pan. To serve, sprinkle with powdered sugar.