After making my Tomato Tart last week I had a good chunk of tart dough leftover. Not wanting to waste any of this buttery goodness I pressed the pieces I had left into a few mini tart pans and threw them in the freezer. This week I had a few peaches sitting on the counter just crying out to be used. What to do? Then, what do you know, the King Arthur Flour Baker's Companion magazine showed up in the mail with a recipe for an almond tart. Out of all of this inspiration these peach tartlets appeared. It was the perfect solution to a very wonderful problem!
I took the recipe for the almond tarts and added some delicious peaches. I love the combination of almond and peach so I knew this was going to be good. I spread the peaches on the chilled crust and then topped with the filling. It worked out quite well, but when I try it again I would try to remember to save a few peach slices to lay on top of the filling too. This would make the finished product look even better I think. But they were still delicious as they were. This is a great versatile tart that I can think will be the perfect starting point for many other delicious tarts this summer!
Almond Peach Tartlets
- 1/4 cup (4 tablespoons) soft butter
- 1/4 teaspoon salt
- 1 cup sugar
- 2 tablespoons Flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups almond flour or finely ground sliced or slivered almonds
- 3-4 peaches, cut into slices
- 1 cup glazing sugar or confectioners' sugar
- 2 tablespoons milk
You'll need to start with 6 mini tart pans filled with your favorite tart/pie dough. I used some leftover Pate brisee, but whatever you like will work. (Here's the easy press in press in crust that King Arthur Flour suggests)
To make the filling: Beat together the butter, salt, sugar, flour, and extracts. Beat in the eggs, then add the almond flour, stirring just to combine.
Lay sliced peaches onto the well chilled crust. Spread the filling over the peaches.
Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans.
To make the glaze: Stir together the sugar and milk until smooth.
Spread the glaze over the cooled tarts. Top with some whipped cream or a scoop of ice cream if desired.
Yield: 6 mini tarts.