Peaches could quite possibly be our fruit here in the test kitchen. When a fresh bushel arrives you can usually find one or two staff members eating them over the sink, allowing the juices to drip freely down their chins without making a mess. In these tarts, we take the king of summer fruit, pair it with the bright red raspberry, for a breakfast tart that is bursting with the perfect balance of sweet and sour fruit juices.
Makes: 12 tarts
Prep Time: 15 minutes
Cook Time: 35 minutes
For the crust
- 156g / 1 1/4 cups unbleached all-purpose flour
- 2.5g / 1 tsp of salt
- 115g / 1/2 cup Crystal Margarine
- 50g / 1/4 cup granulated sugar
- 2 egg yolks
For the filling
- 2 white peaches, quartered and thinly sliced
- 120g / 1 cup raspberries
- 40g / 3 tbsp dark brown sugar
- 2.5ml / 1/2 tsp vanilla extract
- 60ml / 1/4 cup sour cream
- icing sugar for dusting (optional)
- Preheat the oven to 350°F (180°C).
- In a medium bowl, cream the Crystal Margarine with the sugar using an electric mixer. Add the egg yolks, one at a time, beating until smooth and fluffy.
- Add in the flour and mix just until incorporated. Wrap the dough and let it rest for at least 1 hour.
- Remove the dough from the fridge and divide it into 12 equal portions. Place each portion into a space in a 12 count muffin tray. Using your fingertips, press the dough into the bottom of the muffin tin and up the sides, creating a 1/8 inch crust.
- Blind bake the tart shells for 8 to 10 minutes, just until they take on a light golden colour. While they are baking, prepare the filling.
- In a small bowl, combine the sour cream with the 1 tbsp of dark brown sugar. Set this aside until the shells are blind baked.
- In another bowl toss together the thinly sliced white peaches, raspberries, 2 tbsp of dark brown sugar, lemon juice and vanilla, allow this to sit for 5 minutes.
- Once the shells are blind baked, fill each one with a small dollop of the sour cream mix, approximately 1 teaspoon each.
- Top each tart with a healthy portion of the tossed fruit, being sure to divide all the fruit amongst the 12 tarts.
- Place tarts back into the oven and bake for approximately 10 minutes until the fruit turn soft and golden on the edges.
- Remove the tarts from the oven, dust immediately with icing sugar (optional) and allow them cool before removing them from the tray and serving.
- The tarts are best enjoyed within 2 days of baking.
- If you want to get ahead on your baking, you can blind bake the tarts up to 3 days prior to serving, allowing you to just fill them with fruit and bake on the day you want to enjoy them.