Summery Peach Tartlets
Serves 4 

Note: This recipe is great for making ahead for a summer dinner party. You can prep the tart shells and peaches up to a couple of days ahead. And then just whip the cream and assemble. Steeping the peaches in a rosemary simple syrup gives them a pleasant herbal depth. For the tartlet dough, make sure the butter is cold. The goal is to mix it minimally so it maintains a delicate, flaky texture.  

INGREDIENTS

INSTRUCTIONS

1. To make the dough, add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter and pulse 4 or 5 times so the butter and flour form pea-sized pieces. Add the eggs and then while pulsing add the water 1 Tbs. at a time just until the mixture comes together into a shaggy dough.   

2. Turn the dough out onto a lightly floured work surface and, using your fingers, gently press into a dough. Wrap in plastic wrap and hold in the refrigerator for 20 minutes to set.

3. Heat the oven to 350f. Grease eight 3” wide tartlet molds.  Roll out the dough to about 12” wide so it’s about ¼” thick. Cut out 4” inch rounds and then, using your fingers, gently press the dough rounds into the dough.

4. Transfer the molds to a baking sheet. Using the tines of a fork, prick the base of the shells all over; this will inhibit air pockets. Bake until the shells brown lightly, 25 to 30 minutes. Transfer to a cooling rack to cool.

5. To prepare the peaches: mix 1 cup water with 1 cup of the sugar and set in a small saucepan with rosemary over medium-high heat. Cook, stirring occasionally until the sugar dissolves and comes to a simmer.  Add the peaches, remove from the heat, and let cool to room temperature.

6. To assemble, whip the cream with the remaining 1 Tbs. Sugar. Spoon the cream into the tart shells. Slice the peaches and set atop the cream. Garnish with a fresh rosemary sprig and serve.  (Note: save the rosemary simple syrup for cocktails; it’ll hold for a week in the fridge.)