From the kitchen: Peach Thyme Tartlettes
Ironically, summer is my favorite baking season of the year. Yes, it jumps the heat in my kitchen about a million degrees, but nothing beats summers’ sweet, tart, and juicy variety of fruits. Peaches are maybe my favorite of all summer fruits to bake with. They’re perfectly sweet and tart and so colorful. They also lend themselves well to savory combinations – bacon wrapped and grilled, with a light smear of goat cheese and this delicious thyme infused variation. Fresh thyme offers a mild herby note in every bite that blends harmoniously with the sweetness of the peach and buttery crust. These individual rustic tarts are the perfect serving of summer and pair so well with cream (both the ice and whipped variety). Enjoy! -xo
Peach Thyme Tartlettes
Makes about 6 rustic tarts
for the crust
- 2 cups all-purpose flour
- 1 tablespoon cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4 -inch dice, plus 1 tablespoon melted butter
- 1/2 cup ice water
for the filling
- 4 peaches, firm and unripe
- 1 tablespoon fresh thyme, chopped
- 1/4 cup + 2 tablespoons raw cane sugar
- 6″ pastry cutter found here
- In a bowl, mix flour with 1 tablespoon of the sugar and the salt. Add the cold butter and cut it in briefly using a pastry blender (or your hands). Add the water and stir just until the dough begins to come together. (NOTE: I use a food processor for all of my pie doughs, with excellent results every time)
- Gather up the dough and transfer it to a lightly floured surface. Knead briefly until it forms a smooth, cohesive mass. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out.
- Wash peaches, and place them in a medium saucepan filled with water just covering the peaches. Add 2 tablespoons sugar and simmer for 10 minutes or until peaches are fork tender. Drain and let peaches cool.
- In a small bowl, combine 1/4 cup sugar with thyme and rub between your fingers to help thyme release its oils. Sugar will look and feel a little moist. set aside.
- Once peaches are cooled, remove pits and slice thin. Set aside.
- Preheat the oven to 400°. Prepare two baking sheet lined with parchment. On a lightly floured surface, roll out the dough and cut 6- 6″ circles with pastry cutter and place on the baking sheets. Arrange the peaches on top of each crust in a fanned formation. Fold the edge of the dough up and over the fruit crimping as you go.
- Divide the 1/4 cup thyme sugar between tartlettes (about 1-1 1/2 teaspoons per). Bake for 35 minutes, or until the tartlettes are lightly browned. Let cool on a rack for 10 minutes. Dip a brush into the galette and glaze the peaches and crust with some of their juices. Serve warm.