Peach and Raspberry Tartlettes for #Baketogether with Abby Dodge

Peach and Raspberry Tartlettes  Makes 8 (3 1/2″) Tartlettes (I roll thick)

Adapted from Abby’s Dodges Bake Together Challenge

INGREDIENTS

For the dough  

1 1/3 cups (6 ounces) all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (4 ounces) unsalted butter, cut into 8 slices, well chilled
2 tablespoons water, chilled on ice
1 teaspoon apple cider vinegar
2 teaspoons half and half

 For the streusel topping
1/3 cup (1 1/2 ounces) unbleached all-purpose flour
1/4 cup (5/8 ounce) old fashioned oats
1/4 cup (1 3/4 ounces) firmly packed light brown sugar
1/4 teaspoon ground cinnamon
2 scrapes of fresh nutmeg
Pinch of kosher salt
4 tablespoons ( 2 ounces) unsalted butter, softened
2 tablespoons (7/8 ounce) chopped pecans, lightly toasted in oven

 For the filling
1/3 cup (1 3/4 ounces) brown sugar
1 tablespoon clear gel (or substitute 2 tablespoons of flour)
Pinch of kosher salt
2 cups (10 ounces) fresh peaches, chopped into bite size pieces
1/2 teaspoon pure vanilla extract
1 cup (5 ounces) fresh raspberries, rinsed and dried
Added Separately: 1/2 cup Peach Bourbon Jam (2 tsp in each tart during assembly)

METHOD

Make the dough
1. Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water, milk and cider vinegar evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.

2. Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. This is a “Fraisage” technique in the Savory Sables – check out the pix on Abbys site here. Two or three ‘smears’ should do the trick. Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.

Make the streusel

1. In a food processor, add the flour, oats, brown sugar, flour, cinnamon, nutmeg and salt and pulse until blended. Add the butter and chopped pecans and pulse until the mixture forms into small crumbs.  Pop in the fridge while you make the filling and assemble the tarts.

Line the tart pans (I used wax paper and cut out circles)

1. Position an oven rack in the lower third of the oven and heat the oven to 375°F.

2. Set the wrapped, chilled dough on the counter at room temperature until it’s pliable enough to roll, 10 to 20 minutes (depending on your kitchen temp and the weather). Arrange a large piece of plastic wrap, parchment or wax paper on the work surface and put the dough in the center. Cover with another piece of plastic or parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the plastic or parchment to about 1/8- inch thickness, turning, lifting and repositioning the plastic or parchment and lightly flouring throughout the rolling.  Using a 3 1/2-inch round cookie cutter, cut out 8 rounds. Gather up the scraps, reroll to a 1/8-inch thickness, and cut another round. I came out with enough dough for 8 rounds.

3. Working with one round at a time, use your fingers to gently press the dough into a prepared muffin cup, making sure there are no air bubbles in the bottom and the dough is pressed firmly and evenly up the side to within 1/8 inch of the top. Repeat with the remaining dough rounds.  If your kitchen is hot, slide the muffin tins into the frig while you make the filling.

Make the filling and bake the tarts 

1.  In a medium bowl, place the sugar, clear gel and salt and mix until blended.  Add the peaches and raspberries and stir well.

2.  Take 2 teaspoons of jam and spread onto the base of each tartlette.
3.  Then spoon at least a tablespoon of the fruit filling into each tart and top generously with the streusel.

4.  Bake at 375 degrees until the crusts and streusel are golden brown and the filling is bubbling, between 27 and 29 minutes.  Let the tarts cool for about 5 minutes and carefully (using a paring knife) slip the knife all around the edges to loosen the tarts from the sticky jam and fruit juices.  Carefully remove the tarts from the tin (I was able to turn them over into my hands).  Abby suggests using a thin metal spatula or knife to remove them from the pans.  Set them on a wire rack to completely cool.  Serve warm or at room temperature.