Peach and strawberry tartlet made with
– a sweet pastry,
– an almond cream
– strawberry compote,
– peach mousse balls,
– peach glaze.
Material used
Silikomart silicon mould kit tarte ring square 8cm
Baking tray
Micro perforated baking mat
Pavoni sphere mould
Ingredients
Peaches in syrup
✔1 l water
✔3 yellow peaches
✔100g sugar
Peach mousse
✔100g yellow peaches in syrup
✔60g single cream
✔2g gelatine
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Almond cream
✔25g softened butter
✔25g sugar
✔25g almond powder
✔25g eggs
Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g pectin
Peach topping
✔150g peaches in syrup
✔4g NH pectin
✔10g caster sugar
Tuile feuille
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Red dye
Cooking
165 / 170°C
18-20 minutes
The recipe
For 3 tarts
Peaches in syrup (the day before)
✔1l water
✔3 yellow peaches
✔100g sugar
Pour the water, halved yellow peaches and sugar into a saucepan. Cook for around 15 minutes. The cooking time may vary depending on the ripeness of your peaches. Drain the peaches, leave to cool and then peel.
Peach mousse
✔100g yellow peaches in syrup
✔60g liquid cream (30% fat)
✔2g gelatine
Place the gelatine in cold water until softened. Heat the peach puree (simply blend the peaches) until it boils and remove from the heat and add the wrung-out, softened gelatine. Mix well and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Stir the cold whipping cream into the previous mixture when cool (below 30°C) and pour into the Pavoni mould. Place in the freezer for at least 3 hours.
Sweet pastry
✔140g flour
✔30g icing sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 30 minutes. Roll out the pastry between two sheets of greaseproof paper, then cut out squares using a pastry cutter. Place the tartlet moulds on a baking tray lined with a micro-perforated baking mat. Place in the freezer for a few minutes.
Almond cream
✔25g softened butter
✔25g sugar
✔25g almond powder
✔25g eggs
Cream the butter. Add the caster sugar, almond powder and eggs. Mix well and spread over the base of the tartlets.
Bake at 170/180°C for around 20 minutes. Keep an eye on them and remove them as soon as they start to colour. Leave to cool.
Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g pectin
Cut the strawberries into very small cubes and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. Pour the compote over the tart shells and smooth with a spatula. Set aside to cool.
Cream the butter. Add the caster sugar, almond powder and eggs. Mix well and spread over the base of the tartlets.
Bake at 170/180°C for around 20 minutes. Keep an eye on them and remove them as soon as they start to colour. Leave to cool.
Peach topping
✔150g peaches in syrup
✔4g NH pectin
✔10g caster sugar
Pour the blended peaches into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. Leave to cool slightly.
Frost the still-frozen peach mousse balls when the glaze is below 40°C, then place them on the tartlets. Chill until ready to eat.
I decorated the tartlets with tiles just before serving.
Tuile feuille
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Red dye
Mix all the ingredients together. Line a mould (here the Pavoni brand mould used). Bake in the oven at 170°C. Keep an eye on the cooking time as it is very quick 7 to 8 min. Turn out of the tin as soon as it comes out of the oven, trying to fold the butterflies a little. Be careful, the tiles harden very quickly and break easily.
