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)! 🙂 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 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.

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 ¼ 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
  • 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.

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


Citrus Tart

Isn’t this time of the year perfect for making some citrussy treats?! This past weekend I was totally obsessed with thoughts of making a dessert with the citrus fruits that were waiting in my fridge for their turn to be used. I went through pages and pages of familiar recipes but nothing was really calling my name.

That same weekend my daughter asked me to take her to the library, and while I was waiting for her to checkout her books, a displayed cookbook caught my eye. I went over to take a look and saw that it was John Barricelli’s “The Seasonal Baker”. I picked up the book, which suddenly flipped open to a recipe for a French Lemon Tart. Ha! It sounded super delicious so I decided to give it a try. Instead of just using only lemons I used some oranges and a lime. I also adapted ingredients for the filling and maybe next time I would reduce the baking time because my crust turned out quite dark. Nonetheless, the tart was to-die-for, citrussy, sweet with a hint of pungent lime. For those who don’t favor lime taste, I would suggest to go for oranges and lemons only (or lemons only as the original). And yes, I am totally ordering this cookbook from Amazon! 🙂


Citrus Tart

[print recipe]

Crust: this quantity of ingredients is enough for one double crust or two single 9-inch crusts

  • 2 cups (255 g) all-purpose flour
  • 1 cup (225 g) unsalted butter
  • 1/4 cup (50 g) sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 large egg yolk.


  • 3 large eggs
  • 1 cup (200 g) sugar
  • 6 TBSP (85 g) melted butter
  • 3 TBSP crème fraiche or sour cream
  • 1/4 cup (60 ml) heavy cream
  • Zest of 1 organic orange, 1 organic lemon and 1/2 organic lime (coarsely grated)
  • 1/4 cup (60 ml) freshly squeezed orange juice
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 3/4 TSP salt
  • 1/2 TSP almond extract

Candied lemon and orange slices:

  • 2 cups (400 g) sugar
  • 1/2 lemon and ½ orange sliced thinly
  • 1 cup (236 ml) water
  • 1/3 cup (80 ml) of orange jam
  • 1 TBSP of freshly squeezed lemon juice
  • 1 TBSP water


  1. In a mixer bowl beat the butter, sugar and salt until light and fluffy. Add the whole egg and the yolk and mix to combine. Add the flour and mixed until it has been absorbed. Divide the dough in half, flatten each half into a disk, wrap in plastic and leave to rest in the fridge for about 2 hours.
  2. On a floured surface roll out the half of the dough and press into a 9 –inch fluted tart pan with a removable bottom. Chill 15-20 minutes. Preheat the oven to 365 F. Put the tart pan on a cookie sheet and place it all together into the lower part of the oven. Bake until edges just start to darken (about 15 minutes). Remove from the oven and cool completely.
  3. To make the filling in a medium bowl whisk together eggs, sugar, melted butter, crème fraiche, citrus zest, lemon/orange juice, salt and almond extract. Let stand for 5 minutes.
  4. Place the tart shell on to a baking sheet. Place the baking sheet into the oven. Carefully pour the filling mixture into the tart shell. Bake until filling is completely set and no longer jiggles in the center (about 30 minutes). The filling will remain bright yellow.
  5. Transfer baked tart to a wire rack and let cool. Chill completely in the refrigerator.
  6. To make the candied citrus slices place the sugar and water in a medium sauce pan and bring it to boil. Reduce to a simmer. Add the lemon and orange slices and poach at very low simmer until the rinds are translucent (about 40 minutes). Let cool completely in the syrup. Drain the slices and pat dry with paper towels.
  7. Set the cooled tart on a top a large can and allow sides of the pan to fall. Place the tart on a serving plate. Arrange candied lemon and orange slices on the top of the tart. In a small saucepan, stir together jam, lemon juice and water. Bring to boil. Set a fine strainer over a small bowl. Strain the glaze into the bowl. With a pastry brush, brush the glaze over the candied fruit slices and crust.




Citrus Zest

Citrus Tart

Orange slices

Citrus Syrup

Citrus Tart