Little blackcurrant and vineyard peach sablé tarts (Slideshow version)
Stage 12/12 :
Decorate with a sprig of mint, verbena or lemon balm to a add a finishing touch of green.Your little tarts are ready.
Remarks
If you are using peaches (as opposed to nectarines), peel them first, as the fuzzy skin can be unpleasant to eat.If you want to keep your tarts for longer than a day, it is worth using a chablonnage to seal the top of the pastry before adding the disc of crémeux, otherwise it is likely to start going soft.
The discs of blackcurrant crémeux can be prepared in advance, even several days beforehand.