Little blackcurrant and vineyard peach sablé tarts


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..
8,976 5 4
Grade this recipe:

Last modified on: August 12th 2020

Keywords for this recipe:TartsDessertPastrySabléBretonCrémeuxVineyard peachesPeachesBlackcurrants
For 8 tarts, you will need:

Change these quantities to make: 4 tarts 8 tarts 16 tarts 24 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
54 min.3 hours25 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.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #1
Prepare 400 g Fruit crémeux, using a blackcurrant coulis.

Stage 2 - 5 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #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.

Stage 3 - 3 hours
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #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.

Stage 4 - 5 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #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.

Stage 5 - 5 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #5
Place each disc inside a tart ring, sitting on a sheet of cooking parchment laid on a baking sheet.

Stage 6 - 25 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #6
Bake for about 25 minutes. The sablés should still be slightly soft.

Leave to cook on a wire rack.

Stage 7 - 2 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #7
When cooled, put the sablé discs back onto the same baking sheet.

Stage 8 - 4 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #8
Sit a disc of crémeux on each one. Now you will see why it helps to have them solid.

Stage 9 - 5 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #9
Cut 6 peaches (I'm actually using vineyard nectarines here, which I heartily recommend) into quarters and remove the stone.

Stage 10 - 5 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #10
Cut each quarter into slices...

Stage 11 - 8 min.
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #11
...and arrange on top of the tarts.

Stage 12
Little blackcurrant and vineyard peach sablé tarts  : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,091 Kcal or 4,568 Kj20 gr398 gr96 gr
55 %8 %38 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
69 Kcal or 289 Kj1 gr25 gr6 gr
3 %<1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
136 Kcal or 569 Kj3 gr50 gr12 gr
7 %1 %5 %2 %
% 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).
How much will it cost?
  • For 8 tarts : 7.07 €
  • Per tart : 0.88 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Fruit crémeuxFruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Raspberry tart, Breton strawberry and verbena tart, Breton apple and rhubarb tart , Blackcurrant and chestnut verrines, ... All
Breton sablé biscuit doughBreton 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
PeachPeach: You can check-out other recipes which use it, like for example: Mojito peaches, Peach and blackcurrant sundae, Peach and blackcurrant coupe, Peach and verbena feuilleté, Peach Melba, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
301K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
322K4.2 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
327K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
282K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page