Poached peaches & muscovado tartelettes

It’s time for some tartelettes! After showing you how to make the perfect tartelette base we’re filling them with a muscovado flan and some poached peaches.

The poached peaches

6	peaches
300 g	water
300 g	processo
100 g	ginger syrup
200 g	sugar
2 sprigs	tarragon
0.5	empty vanilla pod
5	cardamom pods

Cut the peaches in half around the pit and twist them to open them up. I use these beautiful red peaches, but you can use any kind you like. Both yellow and white are delicious! Then remove the pit. Now pour the water into a pan and also add the prosecco, the ginger syrup, the sugar, the tarragon, the empty vanilla pod and the cardamom pods. Bring this to a simmer. Once it’s simmering turn down the heat and add the peaches. Now cover it with a piece of parchment paper and let them poach for around 10 to 15 minutes. If the peaches are not fully ripened they might need longer. The parchment paper will insure a more even cooking. Then gently remove the peaches from the liquid and let them cool down completely in your fridge. Don’t through the liquid away, it’s great for other recipes! I love making a delicious granite with it.

The muscovado sugar filling

60 g	muscovado sugar
350 g	cream 35%
0.5	vanilla pod
2 g	salt
100 g	egg yolk

Transfer the muscovado sugar in a pan and melt it on a low heat. This is going to take some time, so you need to be patient. Once all the sugar is melted while stirring add the cream. Then cut the vanilla pod in half and scrape out the seeds. Add both the seeds and the empty pod to the pan. Also add the salt and while stirring bring it to a boil. Now pour the egg yolk into a bowl and while stirring add the hot muscovado liquid. Make sure it’s a smooth mixture. Then cover it and keep it in your fridge for later.

The tartelettes

60 g	macadamia nuts
80 g	icing sugar
180 g	flour
3 g	salt
110 g	butter
30 g	beaten egg

First blend the macadamia nuts and the icing sugar into a fine powder. You can use any kind of nuts you like. Then transfer the flour into a bowl and also add the salt, the powder we just made, the butter and the beaten egg. Now mix it well and then knead it into a soft even dough. Then cover the dough and let it set for at least 2 hours in your fridge. After that dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. If needed dust some more flour on the dough in between. Now cut it with a big round cutter. Then place the dough circles on some tartelette molds and press the dough in the corners. I didn’t grease the molds, otherwise the dough will slight down while baking. Now use a pallet knife or the back of a knife to remove any excess dough. Also use a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. After that let them cool down in your freezer for 20 minutes and then bake them at 170 degrees Celsius for around 15 minutes.

20 g	egg yolk
20 g	cream 35%

While the tartelettes are baking mix the egg yolk with the cream. Then take the tartelettes out of the oven and remove them from the molds. If necessary use a grater to level the sides. Here I thought it was not necessary. Now you can already use the tartelettes like this, but I like to brush them with the yolk and cream mixture. Then bake them for another 10 minutes. This will make them super shiny and they stay crispy when filled. Once you’re happy with the color take the tartelettes out of the oven and turn down the heat to a 130 degrees Celsius. Now give the muscovado filling a little mix and remove the empty vanilla pod. Fill the tartelettes with the filling and bake them for around 15 minutes. Then let them cool down completely.

How to finish the tartelettes

Meanwhile remove the skins from the peaches. Now slice them in thin even slices. Give them a little push before cutting the slices with a round cutter. The cutter is slightly smaller than the tartelettes. Now place the peach slices on top and they’re ready to be served! You can make the tartelettes and peach beforehand, but I would put them together just before serving. This to prevent the tartelettes from turning soggy.