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..
32 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: August 12th 2020
For 8 tarts, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Resting: 3 hours
Cooking: 25 min.
All in all: 4 hours 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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.
Little blackcurrant and vineyard peach sablé tarts
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
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
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
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
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
When cooled, put the sablé discs back onto the same baking sheet.

Stage 8 - 4 min.
Little blackcurrant and vineyard peach sablé tarts
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
Cut 6 Vines nectarines into quarters and remove the stone.

Stage 10 - 5 min.
Little blackcurrant and vineyard peach sablé tarts
Cut each quarter into slices...

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

Stage 12
Little blackcurrant and vineyard peach sablé tarts
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.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %1,400 RDI=130 %400 RDI=60 %3,670 RDI=180 %15,370 RDI: 180 %
Per 100 g5 RDI=2 %90 RDI=8 %30 RDI=4 %230 RDI=10 %970 RDI: 10 %
Per tart10 RDI=4 %170 RDI=20 %50 RDI=8 %460 RDI=20 %1,920 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten
How much will it cost?
  • For 8 tarts : 7.10 €
  • Per tart : 0.90 €

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
Breton sablé biscuit dough

You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Raspberry tart, Breton strawberry and verbena tart, ... See them all 3

Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011522 K 32.3 20 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010371 K4 50 min.
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011352 K4.3 25 min.
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11th 2011259 K 15 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

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