Little blackcurrant and vineyard peach sablé tarts

A recipe from cooking-ez.com

For 8 tarts, you will need:

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

Times:

Preparation	Resting	Cooking	Start to finish
55 min.	3 hours	25 min.	4 hours 20 min.

Step by step recipe

• 1: Prepare 400 g Fruit crémeux, using a blackcurrant coulis.
• 2: 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.
• 3: 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.
• 4: 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.
• 5: Place each disc inside a tart ring, sitting on a sheet of cooking parchment laid on a baking sheet.
• 6: Bake for about 25 minutes. The sablés should still be slightly soft.
  Leave to cook on a wire rack.
• 7: When cooled, put the sablé discs back onto the same baking sheet.
• 8: Sit a disc of crémeux on each one. Now you will see why it helps to have them solid.
• 9: Cut 6 Vines nectarines into quarters and remove the stone.
• 10: Cut each quarter into slices...
• 11: ...and arrange on top of the tarts.
• 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.

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