Last Saturday I visited our local farmers market in search of some good peaches to make jam. Oh, what a great place to be at this time of the year! There was a great variety of veggies and fruit, herbs and flowers on display! I picked up a large container of Michigan peaches for my jam, but they were so juicy and sweet that we couldn’t stop eating them and from what was left I made these lovely tarteletts. I am making jam next week (said with determination)! This recipe is a combination of three different recipes with addition/subtraction of some ingredients, which resulted in this recipe. Isn’t that what baking is all about?!
The tarteletts turned out to be delicious and not too sweet, which I really favor. You could taste the natural sweetness of the peaches, creamy filling and hazelnuts. Next time I would try to use almonds instead of hazelnuts. I would also sprinkle some sliced almonds on the top for decoration.
Peach Tarteletts with Hazelnut Streusel Topping
Yields 16 tarteletts
***All ingredients need to be refrigerated before using for the pastry. This is a ½ of quantity of the recipe for the sweet pastry from The Bourke Street Bakery Cookbook. Original recipe doesn’t call for hazelnuts/almonds.
- 332 g (11.7 oz) flour
- 5 g (1/2 tsp) salt
- 130 g (4.5 oz) powdered sugar (sifted)
- 3 TBSP hazelnuts or almonds
- 250 g (8.8 oz) butter (thinly sliced)
- 40 g (2-3) eggs
Also needed: Tartelett tins – 10 cm (about 4 inches) in diameter
Combine flour, salt, powdered sugar and hazelnuts and mix thoroughly. Add butter and start mixing slowly to incorporate all into flour. Add one by one egg and form the dough into a ball. Divide the ball into two equally weighing discs. Wrap each disc with plastic and refrigerate for about 2 hours.
Streusel is basically a crumbled mixture of butter, sugar and flour and it’s used for sprinkling over pies or cakes to add an extra crunch.
- 2 TBSP flour
- 2 TBSP light brown sugar (packed)
- 2 TBSP chopped hazelnuts (or almonds)
- 2 TBSP cold butter (cut into pieces)
Combine and mix all ingredients until they resemble ¼ inch (1/2 cm) crumbs. Set aside.
- 8 medium to large size ripe peaches
- 350 ml (about 1.5 cup) heavy cream
- 2 large eggs
- 1/2 cup sugar
- 1/8 tsp almond extract
- ¼ tsp vanilla extract
Cut a small cross on the top and the bottom of each peach. Place the peaches shortly into boiling water, remove and let cool. Peel, half and pit the peaches. Cover with plastic until ready to used them.
Combine milk with sugar and both extracts, stir by hand for a couple of minutes. Add eggs and stir for another two to three minutes, until you get a smooth mixture. Set aside.
Remove the sweet pastry dough from the fridge about 15 minutes before you start making tarteletts. I lightly grease the tins with butter.
Roll the dough out to about 1/2 cm (or just under 1/4 inch) thickness. Use a tartelett tin as a cookie cutter and place the cut out dough into the tin. Lightly press in and make sure to have a nice and clean edge.
Cut each peach half into thin slices and arrange them on the top of the tartelett. Pour the filling over the peaches. Do not overfill. Sprinkle with hazelnut streusel. You can also choose to sprinkle streusel in the middle of baking time. (I figured it doesn’t make much difference for the final product).
Place the tins onto a baking sheet. Bake at 215 C (about 425 F) for 20-25 minutes, or until edges of tarteletts start getting golden-brown. Cool completely, remove from the tins and serve. You may choose to sprinkle them with powdered sugar. You can also serve them with a scoop of vanilla ice cream.