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Little blackcurrant and vineyard peach sablé tarts

Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..

26K 4/5 based on 5 reviews

Last modified on: August 12^th 2020

Keywords for this recipe:

For 8 tarts, you will need:

1 400 g Fruit crémeux
2 400 g Breton sablé biscuit dough
3 6 peaches
Total weight: 1,580 grams

Change these quantities to make: 4 tarts 8 tarts 16 tarts 24 tarts

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
54 min.	3 hours	25 min.	4 hours 19 min.

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Step by step recipe

Stage 1 - 15 min.

Little blackcurrant and vineyard peach sablé tarts

Prepare 400 g Fruit crémeux, using a blackcurrant coulis.

Stage 2 - 5 min.

Pour the crémeux into moulds or dessert rings 3 inches (8 cm) in diameter.

If you are using rings, sit these on a sheet of plastic film to help prevent leaks.

Stage 3 - 3 hours

Refrigerate for 1 hour to set, then remove the rings and put in the freezer for at least 2 hours. This will give you solid blackcurrant crémeux discs, which are very easy to handle.

Note: This step of freezing is not essential, but it is a useful pâtissier's trick to make assembling the tarts a lot easier.

Stage 4 - 5 min.

Preheat the oven to 390°F (200°C).

Roll out 400 g Breton sablé biscuit dough fairly thinly (about an eighth of an inch / 0.3 cm) and cut out discs the same size as the blackcurrant crémeux.

Stage 5 - 5 min.

Place each disc inside a tart ring, sitting on a sheet of cooking parchment laid on a baking sheet.

Stage 6 - 25 min.

Bake for about 25 minutes. The sablés should still be slightly soft.

Leave to cook on a wire rack.

Stage 7 - 2 min.

When cooled, put the sablé discs back onto the same baking sheet.

Stage 8 - 4 min.

Sit a disc of crémeux on each one. Now you will see why it helps to have them solid.

Stage 9 - 5 min.

Cut 6 peaches (I'm actually using vineyard nectarines here, which I heartily recommend) into quarters and remove the stone.

Stage 10 - 5 min.

Cut each quarter into slices...

Stage 11 - 8 min.

...and arrange on top of the tarts.

Stage 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 proper 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.

Keeping

Should be eaten the same day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,015 Kcal or 16,810 Kj	80 gr	1,398 gr	404 gr
201 %	31 %	132 %	61 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	5 gr	88 gr	26 gr
13 %	2 %	8 %	4 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
502 Kcal or 2,102 Kj	10 gr	175 gr	51 gr
25 %	4 %	16 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk, Gluten

How much will it cost?

For 8 tarts : 7.07 €
Per tart : 0.88 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Breton strawberry and verbena tart, Breton apple and rhubarb tart , ... All
	Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, Breton strawberry and verbena tart, Raspberry tart, Breton apple and rhubarb tart , ... All
	Peach: You can check-out other recipes which use it, like for example: Peach and green tea tart, Peach and blackcurrant coupe, Peach Melba, How to poach peaches, Coupe Augustin, ... All

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