Gimme Some Sugar…

Berry-Peach Tartlet with Elderflower and Lemon Cream

Berry-Peach Tartlet with Elderflower and Lemon Cream

Recipes showcasing summer berries abound, however, second to tasting a fresh berry off the vine, I find their marriage with pastry so effing satisfying. Berries erupt when heated, creating this saucy, syrupy goodness, when soaked into a rich buttery flaky pastry…there’s nothing like it.

I found myself with a small treasure of fresh berries and a couple of perfectly ripened peaches and that’s how it all started. See, I don’t typically enjoy fruit on it’s own, so when faced with bounty, I will either make jam, or some sort of crisp, biscuit, shortbread or pie.
I had a modest idea where this is going when I started. While my tart dough was resting away in the fridge, I peeled and diced the peaches and combined them with the berries, then let them macerate with a little bit of sugar, lemon and freshly grated ginger – lots of it.
Macerate. I use the term loosely, as I had intentioned to make this these little babies the same day. However, the sudden onset of a gastrointestinal bug sent me to bed for much of the afternoon.
Moving on…
frangipani (almond-custard)

frangipani (almond-custard)

 

 

Once I’d recovered my energy (and my insides), I set to work. I discovered a bit of frangipani in my freezer from a previous experiment, and thought that the almond flavor would make a nice addition to my tartlets.
Rather than encrust these beauties with another layer of dough, I set on a crumble that would be light enough and provide the right crunch, while not taking away from the juicy bits in the middle. I prepared a mixture of two parts oats, one part cornmeal one part sugar (demerara to be specific), maybe a teaspoon of freshly grated ginger, a good dose of cinnamon, a pinch of salt and some lemon zest. To combine it all, I took a couple tablespoons-ish each of butter and coconut oil, incorporating it all with a pastry cutter.
mini berry tartlets

mini berry tartlets

 

 

I lined about 6 mini-tart tins with dough, then blind baked at ~400 degrees for 12 minutes. Next I removed the tart shells from the oven and filled with a spoonful of frangipani, some berries, and lastly, packed the crumble on top. This baked for ~30 minutes at 350 degrees, until bubbly and golden.

For this recipe, you will need
~3 cups berries (fresh, or thawed from frozen, but seriously, use fresh right now because it’s summer)
2 peaches peeled sliced and diced
~2 generous tablespoons sugar (again I prefer the raw stuff)
~1 tablespoon of freshly-grated ginger
1 batch prepared pie dough (see earlier post)
crumble topping (see descriptive above, or just create one on your own!)
Serve with lemon-elderflower cream, or basic whipped cream.

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