Update: Für das deutsche Rezept nach unten scrollen!
About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.
1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!
2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.
3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…
Pfirsich Tartelettes
ergibt: etwa 4-5 Tartelettes (Ø 12cm)
Zutaten:
für den Teig:
- 125 g Weizenmehl
- 50 g Butter, raumwarm
- 50 g Puderzucker, gesiebt
- 1 Prise Salz
- 1 Ei, raumwarm
für die Konditorcreme:
- 3 Eigelb
- 65 g Zucker
- 20 g Mehl
- 1,5 TL Vanilleextrakt (oder das Mark einer Vanilleschote)
Topping:
- 4-5 Pfirsiche
- brauner Zucker
Die Zutaten für den Teig – bis auf die Eier – mischen, bis der Teig krümelig ist. Die Eier unterrühren und zu einem glatten Teig verrühren. Er ist etwas klebrig, das ist normal. In Folie wickeln und 2 Stunden kalt stellen.
Den Ofen auf 180° C vorheizen.
Den Teig in 4 bis 5 Stücke teilen (je nach Größe der Formen). Einfach ausprobieren wieviel Teig man für eine Form benötigt. Den Teig in die Formen drücken. Den Boden mit einer Gabel mehrmals einstechen. Ein Stück Backpapier darauflegen und mit getrockneten Bohnen oder Erbsen belegen. 12-15 Minuten backen, bis die Ränder goldbraun sind. Die Hülsenfrüchte und das Papier entfernen und vollständig auskühlen lassen. Den Boden nicht aus den Formen nehmen!
Die Pfirsiche schälen. Meine waren so reif, dass ich sie mit einem Messer schälen konnte. Ansonsten ein Kreuz in die Hautunterseite ritzen, in eine große Schüssel geben und mit kochendem Wasser übergießen, bis alle bedeckt sind. Ein paar Minuten stehen lassen. Die Pfirsiche unter kaltem Wasser abkühlen. Jetzt lässt sich die Schale leicht abziehen. In Schnitze schneiden.
Die Eigelbe mit einem Drittel des Zuckers verquirlen, bis sie cremig sind. Das Mehl unterrühren. Die Milch mit dem restlichen Zucker und dem Vanilleextrakt erhitzen. Wenn die Milch kocht, zu den Eigelben geben, dabei ständig rühren. Zurück in den Topf geben und bei mittlerer Hitze aufkochen, dabei immer rühren. 2 Minuten köcheln lassen, dann in eine Schüssel füllen. Die Oberfläche mit Frischhaltefolie bedecken und abkühlen lassen.
Den Ofen auf 180° C vorheizen.
Die Tartlettes mit der Konditorcreme füllen und die Pfirsichscheiben darauf arrangieren. Mit braunem Zucker bestreuen und 10 Minuten backen. Abkühlen lassen. Vor dem Servieren aus den Förmchen holen.
Die Tartelettes können bis zu 4 Tage im Kühlschrank aufbewahrt werden.
About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.
1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!
2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.
3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…
Peach Tartelettes
yield: about 4-5 tartelettes (Ø 12cm)
Ingredients:
For the pâte sucrée:
- 125 g flour
- 50 g butter at room temperature
- 50 g powder sugar, sieved
- 1 pinch of salt
- 1 egg at room temperature
For the crème pâtissiére:
- 3 egg yolks
- 65 g sugar
- 20 g flour
- 1,5 tsp vanilla extract (or a vanilla pod, split open and seeded)
Topping:
Mix the ingredients – except the egg – for the dough together in a mixing bowl for your stand mixer. Use the batter whisks and let them whisk, until the dough get’s crumbly. Add the egg and whisk until the dough is smooth. It’s ok, if it is a bit sticky. Wrap it in foil and refrigerate for 2 hours. Don’t cheat!
Divide the dough into 4 to 5 pieces (depending on your moulds‘ size). Just try how much dough you need for one mold – I do the same… always. Press the dough into your molds. Prick the bottom of the dough with a fork. Apply a piece of parchment paper inside the molds, so the bottom is covered. Fill it with dry beans and bake for 12-15 minutes at 180°C. The edges of your tartelettes should be golden brown. Remove the dry beans and the parchment paper and let them cool completely. Don’t remove them from the molds!
Peel the peaches for the topping. Mine were that ripe, I just could peel them with a knife. If yours aren’t, cut a small cross at the bottom of each peach, put them into a large bowl and pour some boiling water on them, until they are covered. Let it stand for a couple of minutes. Remove the peaches and chill the under cold water. Now peeling the peaches should be easy. Cut them into slices.
Whisk the egg yolks for the créme with a third of the sugar, until creamy. Add the flour and whisk. Heat the milk with the rest of the sugar and the vanilla extract (or vanilla pods and seeds, and don’t forget to remove it). Add to the egg-mixture, when the milk is boiling, while constantly whisking the mixture. Return the mixture to the saucepan. Cook over medium heat, while constantly whisking, until boiling. Let it boil 2 minutes, then pour into a bowl. If you want to use it later, cover the surface with plastic foil.
For assembling, fill the créme pâtissiére in the tartelettes and arrange the peach slices on it. Sprinkle with brown sugar and bake again at 180°C for about 10 minutes. Remove from the molds, before serving. Can be stored in the refrigerator for up to 4 days.
