Fresh Peach Tartlets
Delicious individual tartlets filled with creamy vanilla custard and topped with fresh, juicy peaches.
Servings 4 tartlets
Calories 250kcal
Ingredients
For the Tart Shells
- 1 1/4 cups All-purpose flour Opt for unbleached flour for better flavor.
- 1/2 cup Unsalted butter, cold and cubed Cold butter is key for a crispy texture.
- 1/3 cup Powdered sugar Important for that melt-in-your-mouth texture.
- 1 large Egg yolk For richness in the tart dough.
- 1-2 tablespoons Cold water Use only enough to bring the dough together.
- 1 pinch Salt To balance flavors.
For the Custard Filling
- 1 cup Milk Base for the custard.
- 2 Egg yolks Gives custard its rich taste.
- 1/4 cup Sugar Sweetens the custard.
- 2 tablespoons Cornstarch Thickens the custard.
- 1 teaspoon Vanilla extract Adds flavor.
- 1 tablespoon Unsalted butter For added creaminess.
For the Topping
- 3-4 Fresh ripe peaches, thinly sliced Fragrant freestone peaches are best.
- 1/4 cup Apricot (or peach) jam For glazing the peaches.
- 1 tablespoon Water To thin the jam for glazing.
Optional Garnish
- Shredded coconut or crushed nuts For added texture.
Instructions
Make the Tart Shells
- In a large bowl, combine the flour, powdered sugar, and a pinch of salt.
- Add the cold, cubed butter and work it into the mixture until it resembles coarse crumbs.
- Stir in the egg yolk and add 1 tablespoon of very cold water, kneading gently until the dough comes together, adding more water if necessary.
- Chill the dough for at least 30 minutes.
- Roll out the dough and cut it into circles to fit tartlet pans, then press into shape and prick with a fork.
- Line with parchment and fill with weights, baking for 15 minutes at 350°F, then 5 minutes without weights. Let cool.
Make the Custard Filling
- Warm the milk in a saucepan, and in another bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Gradually add warm milk while whisking, then return to heat and stir until thickened.
- Remove from heat, stir in butter and vanilla, and let cool.
Assemble the Tartlets
- Spoon cooled custard into tart shells, smoothing the tops.
- Arrange peach slices decoratively on top.
Glaze & Finish
- Melt jam with water and gently brush over peach slices.
- Optional: Garnish with shredded coconut or nuts.
Notes
Best enjoyed cold. Store in the fridge up to 2 days. Crisp crusts can be revived in the oven.
