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Perfect Peach Tartlettes

These perfect peach tartlettes use canned peaches, and fresh creme pat and a no-fuss pie crust!
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Prep Time 1 hour
Cook Time 1 hour
Resting Time 2 hours
Total Time 4 hours
Course Breakfast, Dessert
Cuisine French
Servings 8 Mini Tarts

Equipment

  • Whisk
  • Food Processor
  • Heavy Bottom Pot
  • Tartlette Pans
  • Fine Mesh Strainers
  • Plastic Wrap
  • Pie weights or dried beans
  • Pastry Brush

Ingredients
  

Pie Crust

  • 1 3/4 Cups all-purpose flour 8 oz
  • 1 tps Salt
  • 1 1/4 sticks butter 5 oz
  • 2 TBS Shortening 1 oz
  • 1/3 cup Water Or Cheap Vodka

Creme Pat

  • 2 cups Milk
  • 5 Egg Yolks
  • 1/2 cup Sugar
  • 2 tbsp Corn Startch Optional
  • 2 tsp Vanilla Paste

Peaches

  • 2 16 oz Jar of Peaches in simple syrup
  • 4 oz Apricot Jam

Instructions
 

To Make the Pie Crust

  • In the bowl of the food processor, combine flour, salt, butter, shortening. Process to combine. Slowly drizzle in Water (or vodka) and process until a ball forms. Shape into a disk and wrap ball in plastic wrap and chill for 2 hours.
  • Preheat oven to 375
  • Divide disk in half. Chill the second half. Divide the first half into 4 pieces. Roll each piece out a thin disk about 1/4 inch thick, and place into tartlette pans. Repeat with second half.
  • Put parchment paper in the tarts and fill the tarts with baking beads. Place on cookie sheet and bake for 15 minutes. Remove baking beads and bake for another 10 minutes.
    NOTE: If you are using Ceramic Pie Weights, bake for a total of 20 minutes.

To Make Creme Pat

  • In a heavy bottom sauce pan, steam milk until just before boiling
  • Whisk eggs and sugar and optional corn starch.
  • Ladle 1/2 cup steaming milk into eggs and whisk to combine completely. Add 1/2 cup of steaming milk and repeat.
  • Whisk egg mixture into the steaming milk mixture and mix to thicken. Whisk in vanilla.
  • When thick, strain egg-milk mixture through a mesh strainer to remove any bits of scrambled eggs. Chill until ready to use

Assembly

  • When pie shell cools, pour in creme pat into the tart crusts.
  • Slice peaches and arrange them onto each pie tarts.
  • In a pot, melt apricot jam with syrup from the canned peaches. Using a pastry brush, brush apricot mixture over peaches.
  • Chill until ready to eat.

Notes

Note: If peaches are in juice, use the juice.
 
Keyword French Tart, Jack Fruit, Peach Tart, Peaches, Tart, Tartlette