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..
5,8584/5 for 5 ratings
Grade this recipe: Last modified on: August 12th 2020
For 8 tarts, you will need:
- 0
400 g Fruit crémeux - 1
400 g Breton sablé biscuit dough - 2
6 peaches - Total weight: 1,580 grams
How long does 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 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 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,091 Kcal or 4,568 Kj | 20 gr | 398 gr | 96 gr |
| 55 % | 8 % | 38 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 69 Kcal or 289 Kj | 1 gr | 25 gr | 6 gr |
| 3 % | <1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 136 Kcal or 569 Kj | 3 gr | 50 gr | 12 gr |
| 7 % | 1 % | 5 % | 2 % |
How much will it cost?
- For 8 tarts : 7.07 €
- Per tart : 0.88 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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, Apple and blackcurrant tarts, Blackcurrant and chestnut verrines, Raspberry tart, Breton apple and rhubarb 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, Mojito peaches, Little caramelized peach tarts, How to poach peaches, Peach Melba, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.78,0515/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.75,7524.0/5 for 20 ratings 1 hour 11 min.
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".77,7244.2/5 for 19 ratings 1 hour 14 min.
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.75,418 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-05-23)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question