Best 3 Chef Johns Peach Tartlets Recipes
Indulge in a delightful culinary journey with Chef John's delectable Peach Tartlets, a symphony of flavors that will tantalize your taste buds. These individual tartlets feature a flaky, buttery crust that encases a luscious filling of sweet, ripe peaches, perfectly complemented by a hint of almond extract. Each bite offers a burst of summery goodness, with the juicy peaches taking center stage. Chef John's Peach Tartlets are not only a treat for the palate but also a feast for the eyes, adorned with a golden-brown lattice crust that adds a touch of elegance to any occasion. This article presents two variations of the recipe: a classic version with a traditional pie crust and a gluten-free alternative that caters to those with dietary restrictions. Both recipes are meticulously explained with step-by-step instructions, ensuring that bakers of all skill levels can recreate these delightful treats in their own kitchens.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PEACH TARTLETS RECIPE
Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 44m
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
- Beat 1 egg in a small bowl and set aside.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
- Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
- Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
- While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.
PEACH FINANCIERS
There are many different techniques used for making financiers but, as usual, I've chosen the easiest one. This recipe works beautifully with pretty much any summer fruit like berries or other stone fruit. Remember, the fruit is really just a garnish so don't use too much. These little cakes are rich, buttery, and moist.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
- Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
- Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
- Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
- Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
- Let cool at least 10 minutes before removing from the pan.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 11.7 g, Cholesterol 15.1 mg, Fat 6.6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 39.5 mg, Sugar 8.9 g
CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
Tips:
- Use ripe peaches for the best flavor. If your peaches are not ripe, you can place them in a paper bag with a banana for a day or two to speed up the ripening process.
- If you are using frozen peaches, thaw them completely before using. You can also use canned peaches, but be sure to drain them well.
- To make the peach filling, simply combine the peaches, sugar, lemon juice, and cornstarch in a saucepan and cook over medium heat until the mixture has thickened. This should take about 10 minutes.
- While the peach filling is cooking, you can make the pastry dough. To do this, simply combine the flour, sugar, salt, and butter in a food processor or blender until the mixture resembles coarse crumbs. Then, add the egg and water and pulse until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill it for at least 30 minutes.
- Once the dough is chilled, roll it out on a lightly floured surface to a thickness of about 1/8 inch. Then, use a cookie cutter to cut out 12 circles. Place the circles in a muffin pan and bake them for about 15 minutes, or until they are golden brown.
- Once the tart shells are baked, fill them with the peach filling. You can also top the filling with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
These peach tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a flaky pastry dough and a sweet and juicy peach filling. You can find all the ingredients you need to make these tartlets at your local grocery store or online. So what are you waiting for? Get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
