Tartlets ?

Peaches 'N Cream Tartlets:

Makes 8

Tart Dough: (pate brisee)

1 1/4 cups all-purpose flour

1 1/2 Tbs sugar

1/2 cup chilled (1 stick) unsalted butter, cut in pieces

2 Tbs ice water

1 egg yolk, lightly beaten

Place flour and sugar in the bowl of a food processor, and process for a few seconds. Add butter, and process until the mixture resembles coarse crumbs. Add the ice water then the egg yolk, processing just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form into a disc. Wrap, and refrigerate at least 1 hour before using.

Roll the dough out thin and with a 3 inch cookie cutter, cut as may rounds as needed. Lay them on a parchement lined baking sheet. Sprinkle with 1 TB. sugar and bake at 350F until golden brown and cooked through.

Pastry Cream:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)

3 large egg yolks

1/4 cup (50 grams) granulate sugar

1/4 cup (40 gr)cornstarch

3/4 tablespoon (10 ml) spiced rum (or other liquor of choice), optional

In a medium bowl, whisk the sugar and egg yolks together, add the cornstarch mixing until you get a smooth paste.

Set aside.

Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens) Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a skin from forming. Let cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed

For the Peach Roses:

Use ripe fruits, canned fruits or poached fruits.

To make the roses, cut thin slices of fruit. For the bud, choose a small piece and roll it between your fingers. Let rest on flat surface and start adding slightly bigger fruit slices around it, overlapping a little. Before you know it, you will have a pretty fruit flower, and remember that practice makes perfect.

Source from Tartelette's Blog

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