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..
3,0394/5 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten the same day.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.
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) | 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, ... All |
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Breton strawberry and verbena tart, Apple and blackcurrant tarts, Raspberry tart, ... All |
| Peach: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, Little caramelized peach tarts, How to poach peaches, Peach and blackcurrant coupe, Coupe Augustin, ... All |
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