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 12th 2020
Keywords for this recipe:For 8 tarts, you will need:
- 1
1 ¾ cup Fruit crémeux - 2
1 ¾ cup Breton sablé biscuit dough - 3
6 peaches
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 1 ¾ cup 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.
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.
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 1 ¾ cup 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.
Roll out 1 ¾ cup 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.
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.
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.
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 % |
How much will it cost?
- For 8 tarts : 7.07 €
- Per tart : 0.88 €
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)
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, Breton apple and rhubarb tart , Apple and blackcurrant tarts, Raspberry tart, ... All |
 | Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: 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 verbena feuilleté, Peach Melba, Little caramelized peach tarts, Coupe Augustin, Peach and blackcurrant sundae, ... All |
Other recipes you may also like
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.1.1M4.4 22 min. July 18th 2019
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.349K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .324K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).242K 24.2 1 hour 7 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.