The Pinup Girl Clothing Junebugs and Georgia Peaches collection (inspired by the delightful Amanda and Katie’s wonderful blog) has left me dreaming of peach-themed treats lately, which culminated in my baking some petite Peachy Keen tartlets – perfect on these warm and humid summer days!
1 cup milk
1/4 cup sugar
1 1/2 T cornstarch
Pinch of salt
2 egg yolks, lightly beaten
2 T. unsalted butter
1 t almond extract
Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes more. Remove the saucepan from the heat and stir in the butter. Let cool to room temperature, stirring occasionally. Add the almond extract, cover and refrigerate until thoroughly chilled and thickened.
2 T unsalted butter
2 T Demerara sugar (or to taste)
4 large, ripe peaches (pealed, pitted, and sliced)
In a large skillet, melt unsalted butter over medium heat. Stir in sugar. Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes.
Mini Tart Shells
1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 egg yolks, lightly beaten with 1 Tbs. water
In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.
Divide the dough in half, wrap each in plastic wrap and chill for several hours. I make these as mini tartlets, individual dessert-tart size ones (which are closer to 3" in diameter) -- and oftentimes the traditional full-size 10-12" tart, which serves six to eight. If the second chilled dough disk is not used, freeze it, wrapped well, for later use.
Position a rack in the center of an oven and preheat to 400ºF.
For tartlets, roll out the first chilled disk into a 1/4" thickness and using a biscuit cutter cut circles of dough to fit and pat into the mini tart pans. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Peachy Keen Tartlets
Fill each baked tart shell with pastry cream and garnish with several slices of cooled, sautéed peaches and drizzle with syrup. Refrigerate tart until ready to serve.