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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..
44 K 3.8/5 (6 reviews)
4 hours 20 min.
Easy
7.10 €
8 tarts
3 IngredientsLast modified on: August 12th 2020
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 for this recipe
Preparation: 55 min.
Resting: 3 hours
Cooking: 25 min.
All in all: 4 hours 20 min.
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.
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.
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 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.
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.
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 Vines nectarines 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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 1,400 RDI=130 % | 400 RDI=60 % | 3,670 RDI=180 % | 15,370 RDI: 180 % |
| Per 100 g | 5 RDI=2 % | 90 RDI=8 % | 30 RDI=4 % | 230 RDI=10 % | 970 RDI: 10 % |
| Per tart | 10 RDI=4 % | 170 RDI=20 % | 50 RDI=8 % | 460 RDI=20 % | 1,920 RDI: 20 % |
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
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 , ... See them all 3
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Apple and blackcurrant tarts, Raspberry tart, Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, ... See them all 5
Vine nectarines
Like these other recipes: Boulangère tart tatin with vine nectarines, Salad of vine peaches and apricots with verbena, ... See them all 2
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