1/12/2024 0 Comments Peach tartlets recipeThe dark skin is what creates the contrast at the edge of the rose petals and gives you the stunning visual. For maximum beauty, choose peaches that have more red than yellow or orange.Also, keep the muffin tin with your finished tarts in the fridge while you roll the rest of them. Once you’ve cut the strips, keep the extra strips in the fridge while they’re waiting to be rolled. How to Make the Best Peach Rose Tarts with Puff PastryĪs easy as these tarts are, there a couple of tips that will make sure your tarts turn out perfectly. ![]() If you love fruit desserts, you may also love my Raspberry Sauce recipe, my Lemon Blueberry Bars recipe, and my Chewy Lemon Cookies recipe. Homemade Caramel or Butterscotch Sauce (my favorite!).Since the butter and cinnamon sugar mixture is used mostly as a glue to hold the peach slices in place while you’re rolling the tarts, you can use something else if you’d prefer. There are a few swaps you can make to adapt this recipe to your preference. This recipe only needs a handful of simple ingredients. If you’re feeling extra, add a leftover slice of peach from the tarts to your glass for a beautiful touch. So, when you’re wondering what you should serve this with, the answer is to save yourself the trouble of making a drink and instead buy some Klarbrunn Peach Mango Sparkling Water – you can find out where to buy it here. How can sparkling water taste so perfectly like peach without me having to actually infuse peach into the water? I don’t know what magic is going on there, but I’m loving it. Klarbrunn’s Peach Mango Sparkling Water is literal perfection paired with these peach rose tarts. Keeping with the theme of easy but seriously delicious and elegant, I need to recommend the perfect drink to go with this dessert. If you love easy and beautiful desserts, you may also love my No-Bake Strawberry Cheesecake Cups. That’s it! Nothing complicated and you still get an impressive dessert. You literally cut strips of pastry, smear a little softened cinnamon sugar butter on half of the strip, add some peach slices, fold over half of the pastry strip, roll it into a circle, and bake it. That’s why I adore recipes like this one – ones where I can feel like “Hey, I really can bake something beautiful!”Īs stunning as these little tarts are, you won’t believe how easy the steps are. The problem is that I’ve always considered myself more of a cook than a baker. It’s just so much easier to bring someone a baked treat than it is to bring them a plate of dinner, you know? I love baking, mostly because I love sharing desserts with all of the people in my life. I’m here to tell you that you (yes you!) can absolutely make gorgeous pastries at home with very little effort. This recipe is for all of the people who swoon over stunning pastries but don’t believe they could make anything like that at home. (Note: save the rosemary simple syrup for cocktails it’ll hold for a week in the fridge.Peach rose tarts that are made with puff pastry are the simplest elegant dessert ever! These beautiful little tarts are the perfect easy pastry recipe. Garnish with a fresh rosemary sprig and serve. ![]() Slice the peaches and set atop the cream. To assemble, whip the cream with the remaining 1 Tbs. Add the peaches, remove from the heat, and let cool to room temperature.Ħ. Cook, stirring occasionally until the sugar dissolves and comes to a simmer. To prepare the peaches: mix 1 cup water with 1 cup of the sugar and set in a small saucepan with rosemary over medium-high heat. Bake until the shells brown lightly, 25 to 30 minutes. Using the tines of a fork, prick the base of the shells all over this will inhibit air pockets. Cut out 4” inch rounds and then, using your fingers, gently press the dough rounds into the dough.Ĥ. Roll out the dough to about 12” wide so it’s about ¼” thick. Wrap in plastic wrap and hold in the refrigerator for 20 minutes to set.ģ. Turn the dough out onto a lightly floured work surface and, using your fingers, gently press into a dough. at a time just until the mixture comes together into a shaggy dough.Ģ. Add the eggs and then while pulsing add the water 1 Tbs. Add the butter and pulse 4 or 5 times so the butter and flour form pea-sized pieces. To make the dough, add the flour, sugar, and salt to a food processor and pulse to combine. One Mighty Mill Revolution All-Purpose flour (about 2 ½ cups)Ģ sticks unsalted butter (8 oz.), cut into ¼-inch pieces (more for greasing)Ģ medium ripe peaches, quartered and pittedġ. The goal is to mix it minimally so it maintains a delicate, flaky texture.ġ0.5 oz. For the tartlet dough, make sure the butter is cold. Steeping the peaches in a rosemary simple syrup gives them a pleasant herbal depth. And then just whip the cream and assemble. ![]() ![]() You can prep the tart shells and peaches up to a couple of days ahead. Note: This recipe is great for making ahead for a summer dinner party.
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