Traditional recipes

Peach tartlets with apricot glaze recipe

Peach tartlets with apricot glaze recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples or pears.

4 people made this

IngredientsMakes: 18 tartlets

  • 1 (500g) packet frozen puff pastry, thawed
  • 240g apricot jam, divided
  • 2 peaches - peeled, pitted, and thinly sliced, or more as needed
  • 2 teaspoons hot water, or as needed

MethodPrep:10min ›Cook:12min ›Extra time:10min cooling › Ready in:32min

  1. Preheat oven to 200 C / Gas 6. Line 2 baking trays with baking parchment.
  2. Slice the puff pastry into nine 8cm squares. Dab a small amount of apricot jam into the centre of each square. Fan 3 slices of peach over the jam, leaving a slim border of pastry exposed. Spoon a small amount of apricot jam over the peach slices.
  3. Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
  4. Thin remaining apricot jam with 2 teaspoons hot water in a small bowl to make a glaze.
  5. Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking tray. Cool tartlets on a wire rack before serving, about 10 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Buckwheat Queen

Lovely!! I used a bit too much jam and it spread all over the pastry. So, I advise following the amounts written to make sure they have that border. Otherwise, you'll need a knife and fork to eat them. Thank you for the recipe.-28 Jun 2017

by Casablancaise

The quickest dessert I've ever made ! And it is so yummy.I happen to usually have puff pastry in my freezer and couple of kinds of jam in the fridge. So this is going to be my go to recipe when ever a last minute dessert is needed..I have made this dessert few times already, using peaches, plums and lately blackberries. The 1st couple of time making it, the jam leaked an made the pastry little bit soggy. Then I reduced the amount of jam, underneath the fruit, using less than half a teaspoon, and that was perfect. The tartelettes were crispy and had plenty of taste and shine from the jam.-17 Jun 2016


Sweet and savoury tart recipes

I sometimes like to make one large rustic-looking tart, rather than the traditional round quiche. The hand-shaped tart is slid straight on to a preheated upturned grill pan or baking tray at a high heat, so there is no need to chill or to blind bake the pastry the heat of the tray will help to give a nice crisp base. Here, the topping is quite thin, so it bakes quickly.

MAKES A 25CM TART
salted pastry 1 quantity. Instructions here

For the base filling
crème fraîche 800g
eggs 8, large
sea salt and freshly ground pepper
nutmeg 1 freshly grated

For the savoury filling
smoked bacon 4 slices, chopped or 200g smoked lardons
small potatoes 4
thin leeks 2
reblochon 2 slices (or emmenthal, port salut, goat's cheese, camembert, brie or even cheddar are fine)

Preheat the oven to 220C/gas mark 7 and, if necessary, put an upturned baking tray in to heat. Make the salted pastry and roll into a rough circle, about 25cm in diameter. Place it on a sheet of baking parchment and use your fingers to pinch a rim all the way around to contain the filling.

To make the base filling, whisk the crème fraîche a little to loosen it, then mix in the eggs with a wooden spoon (using a spoon instead of a whisk prevents overmixing, which can make the filling dense). Season well and add the grated nutmeg.

To make the savoury filling, gently heat a dry frying pan and, when hot, add the bacon. When golden, transfer to kitchen paper to absorb excess fat. Boil and slice the potatoes and very finely slice the white part of the leek.

Place the bacon, potatoes and leek in the pastry case. Spoon some of the basic filling over the top and finish with slices of reblochon.

Open the oven and carefully slide the tart, still on the baking paper, on to the hot grill pan or tray. Bake for 30-35 minutes until the pastry is golden.


Peach and vanilla mini filo tarts - recipe

Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.

Open out the filo pastry sheets and cut the stack into eight equal squares. Lay one pastry square into a bun tin, lightly brush with butter and then scatter over a little caster sugar.

For this step you'll need:

Place a second piece of pastry over the first to form a star shape, repeat with the brushing and scattering and then top with a third and fourth piece, brushing with butter and sprinkling with sugar. Make 7 more tarts in the same way.

For this step you'll need:

  • 40g Butter (unsalted)
  • 50g Unrefined golden caster sugar

Bake for 10 minutes until they are golden brown. Allow to cool in the tins.

Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.

For this step you'll need:

  • 250g Mascarpone cheese
  • 3 tbsp Unrefined light muscovado sugar
  • 1tsp Vanilla bean paste

Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.

For this step you'll need:

Warm the apricot glaze in the microwave for 30 seconds, and then brush over the peaches to glaze. Serve within 1 hour of filling.


Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.

Open out the filo pastry sheets and cut the stack into eight equal squares. Lay one pastry square into a bun tin, lightly brush with butter and then scatter over a little caster sugar.

Place a second piece of pastry over the first to form a star shape, repeat with the brushing and scattering and then top with a third and fourth piece, brushing with butter and sprinkling with sugar. Make 7 more tarts in the same way.

Bake for 10 minutes until they are golden brown. Allow to cool in the tins.

Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.

Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.

Warm the apricot glaze in the microwave for 30 seconds, and then brush over the peaches to glaze. Serve within 1 hour of filling.


How to Make a Fruit Tart Glaze (Fruit Pizza Glaze)

Thin & Melt the Jelly or Jam

Pick a jelly or jam that will compliment the color and flavor of your tart. Jelly is preferred, but jam will work. The most traditional flavor for fruit glaze is apricot jam. But you could use currant jelly, strawberry, apple, or raspberry. I would not recommend using grape or blackberry because of their dark color.

Heat the jam/jelly with a bit of water until it has thinned out.

Strain if Needed

If you picked a jam, you will want to strain it through a fine mesh sieve to get out all the seeds and big chunks of fruit.

Brush or Toss the Fruit

Traditionally, the glaze is brushed over the top of the fruit to finish a fruit tart or a fruit pizza. You will want to do this gently so you don’t move your pretty pattern you have made. However, you can also toss the fruit in the glaze before arranging it on your fruit tart or fruit pizza.


Elderflower and peach frangipane tartlets recipe

For the peaches:
6 small ripe peaches
2 large sprigs elderflower (keep some flowers aside for garnish)

For the frangipane (with some leftover):
100g soft butter
100g caster sugar
100g ground almonds
1 egg
1 buttered cupcake tray with 12 holes
1 9.5cm diameter crimped cookie cutter (optional)

Start by making the pastry. Using a wooden spoon, beat together the butter, sugar and salt until soft and creamy. Mix in the egg yolk to make a smooth paste. Add the flour and gradually use a pastry scraper or plastic card to chop up the mix to create sandy texture. Make sure you incorporate all the flour into the butter. Once the whole mix has a sandy texture, add the water to bring it together using your hand to gently squash the mix to a ball. Wrap in clingfilm and chill for at least 30 minutes.

Cream the butter and sugar together for the frangipane. Add the ground almonds and egg and beat well. Place into a piping bag.

Turn the oven to steam function, place the peaches and the elderflower in a solid container, and into for the oven for 1 minute. Remove, leave to cool slightly, then remove the skins and stones from the peaches. Keep the juices and elderflower to garnish later.

Open the door to cool the oven then preheat to Intensive Bake at 180°c. Remove the pastry from the fridge 30 minutes before using. Roll out the pastry between 2 sheets of baking paper until it is 5mm thick.

Use a crimped cookie cutter to cut out 12 rounds of pastry. Line the holes of the tin with them. If you have time, place the tin in the freezer for 10 minutes, it helps prevent it from shrinking too much. Pipe a swirl of frangipane (about 1 tbsp per case) into each tart case, it should only fill about 1/3 of the case.

Intensive Bake for 15 minutes at 180c then finish with under heat for 10 at 190c. Leave to cool on a wire rack then add the peach halves to the top with the cut side down. Glaze with some of the juices from the tray and a sprinkling of fresh elderflower flowers.

Functions:

Removing the skin from the fruit & Baking a quiche:
- So easy to peel the skins off fruits (or vegetables!) in bulk and while retaining the perfect flesh of the fruit, without it turning to mush, comes straight off.

- Baking a tart is easy business with the under heat ensuring there will be no soggy bottoms to your pastry. It does away with the blind baking process too.


How to Peel Fresh Peaches

  • Fill a large pot with water, bring to a boil
  • Add rinsed peaches to the boiling water
  • Blanch 30 to 60 seconds
  • Place blanched peaches in a bowl of ice water (to keep them from cooking)
  • Peaches should peel easily, use a small paring knife

How to Make Crust Ahead

Make putting together this summertime tart easy by prepping the crust days in advance. Pour cookies (in two batches) into the bowl of a food processor, pulse until cookies become cookie crumbs, pour into a large bowl. Add almonds to the bowl, process until ground. Pour cookie crumbs and ground almonds into a freezer safe container or zip top bag. Freeze until ready to use. Let cookie crumb mixture come to room temperature before adding butter. Scroll down for the full printable recipe.

How to Make a Peach Crostata:

First, cut your peaches up into slices. I usually cut each peach into quarters, then cut the quarters into quarters:

After you toss the peaches in a couple little flavor enhancers, like spiced rum, vanilla, cinnamon, etc, throw them into the middle of a rolled out pie crust:

Fold the edges up, brush the edges with heavy cream, and sprinkle with turbinado sugar.

Its crunchy, coarse texture gives the crust an extra special crunch.

Bake the peach tart in a 400 degree oven for 40 minutes, and it will come out looking like this:

No matter how gnarly it may look before it goes into the oven (which I showed you in the photos above), it always bakes up beautifully with a golden brown sparkling crust, and caramelized peaches set in their own juices.

I recommend serving this tart with a big scoop of vanilla ice cream.

More Fruit-based Desserts:

The recipe is below, plus a full video to completely guide you through the cooking process. Enjoy!


How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning.

It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.

Last modified on: February 15 th 2016


Should This Custard Tart Be Served Cold Or Warm?

This Peach Custard Tart is good at room temperature or chilled &ndash and no one in my house would ever say that these tarts couldn&rsquot be eaten for breakfast too.


Watch the video: Γρήγορο cheesecake. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).