Peach Tarteletts with Hazelnut Streusel Topping

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)! ūüôā 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

Peach Tarteletts with Hazelnut Streusel Topping

{Printable Recipe}

Yields 16 tarteletts

Sweet Pastry:

***All ingredients need to be refrigerated before using for the pastry. This is a ¬Ĺ of quantity of the recipe for the sweet pastry from The Bourke Street Bakery Cookbook. Original recipe doesn‚Äôt 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.

Sweet pastry dough

Hazelnut Streusel

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 ¬ľ inch (1/2 cm) crumbs. Set aside.

Hazelnut streusel

Tarteletts filling

  • 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
  • ¬ľ 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.

Peeling peaches

Prepare Tarteletts

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).

Making peach tarteletts

Making peach tarteletts

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.

Bon Appétit!

Peach Tarteletts

Peach Tarteletts

Strawberry-Rhubarb Galette

This Saturday my daughter and I made a trip to our local Farmers’ Market, which is¬†a quite busy place this time¬†of the year. For a while now that has been our mother-daughter special time. It’s almost our tradition to stop by the Thai stand at the entrance and get a spring roll. After eating those crispy, delicious wraps,¬†we were so¬†ready to browse and shop. The farmers’ stands¬†had most beautiful, crisp¬†looking asparagus that was just calling my name (bought 2 pounds for 4 $). We also bought some farm fresh eggs, strawberries and rhubarb. I planned to make my usual strawberry-rhubarb cake with egg whites frosting, but then for some reason galette came to my mind and I decided to make a strawberry-rhubarb galette instead. This recipe was adapted from marthastewart.com plum galette. Strawberry-rhubarb is a match made in heaven! You will¬†love every bite of it!

Strawberry-Rhubarb Galette                                  Printable recipe

Crust:

    • 2 1/2 cups (320 g) all-purpose flour
    • 1¬†teaspoon salt
    • 1 cup (226¬†g) cold unsalted butter, cut into 1/4-inch pieces
    • 1/2¬†cup (118 ml) ¬†ice water

Filling:

  • 1¬†tablespoon all-purpose flour, plus more for work surface
  • 1/2¬†cup (75 g) plain bread crumbs
  • 2¬†tablespoons brown sugar
  • 1 pack¬†vanilla sugar
  • 1¬†tablespoon cornstarch
  • 1 1/2¬†pounds (700 g) strawberries and rhubarb
  • 3¬†tablespoons granulated sugar
  • 2 – 3 tablespoons of smooth strawberry jam

Egg wash:

  • 1 egg
  • 1 tablespoon milk

Preparation:

Combine flour and salt. Add cold butter and work it into flour until large crumbs form, then start adding water. You can do all this in the food processor, but I just prefer doing it by hand. The dough will be smooth. If sticky, add a bit more flour. Form a disc, wrap in plastic and leave it in the fridge to rest for an hour.

For the filling wash and quarter strawberries, wash rhubarb and cut into ¬Ĺ inch (1.3 cm) pieces. Set aside. Combine flour, bread crumbs, corn starch, brown sugar and vanilla.

Roll out the dough to an 18 X 16 inch (46 X 41 cm) rectangle. Transfer it to the parchment lined large baking sheet. Spread the bread crumb mixture in the middle of the dough leaving 2-3 inches ( 5-8 cm) border. Arrange the fruit on the top of the mixture and sprinkle with 3 tbsp of sugar.

Fold the both longer sides inward and then do the same with the shorter sides (as to form a package). Brush the folded sides with the egg wash. Bake at 400 F (200 C) until crust starts getting a nice golden-brown color.

Remove from the oven and let it cool down. Heat the strawberry jam. If it has pieces of strawberry and seed, first strain it through a fine mesh, then brush over the fruit in the middle of the galette.

All is left is to enjoy it! Bon Appetit! ūüôā