Peach Jam Tartlets

Name: Peach Jam Tartlets
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter cold 10.6 tbsp; Brown sugar ½ cup; Egg yolks (about 3) 1.5 oz; Lemon peel to taste; Fine salt 1 pinch; Almond flour 1 cup; Brown sugar ½ cup; Butter soft 7 tbsp; Eggs about 2 small eggs 3.5 oz; Whole milk ½ cup; Lemon peel to taste; Peach jam 1.1 cups; Peeled almonds 0.7 cup; Powdered sugar to taste

Difficulty: Easy
Prep time: 50 min
Cook time: 35 min
Serving: 8

PRESENTATION

Peach frangipane tartlets sit at a particular intersection of the refined and the everyday — a fragrant butter shortcrust cradling a layer of peach jam, then a soft frangipane cream, then a scattering of almonds that add a quiet crunch to every bite. Few genuine ingredients, no elaborate technique, and yet the result has a delicate balance of flavors and aromas that makes each small tart feel considered and complete.

They work equally well at breakfast, tucked into an afternoon snack, or brought out at the end of a meal. The butter shortcrust gives the base its characteristic tenderness, while the double filling — peach jam beneath the frangipane — keeps the sweetness layered rather than flat. The almonds on top are not decoration so much as a necessary contrast, keeping the texture honest. Simple as the ingredient list is, the combination earns its place on any table without needing to announce itself.

INGREDIENTS

For the shortcrust pastry (for 8 tartlets, 4 in / 10 cm): Type 00 flour 2 cups (250 g); Butter 10.6 tbsp (150 g) - cold; Brown sugar ½ cup (100 g); Egg yolks 1.5 oz (45 g) - (about 3); Lemon peel to taste; Fine salt 1 pinch

For the frangipane cream: Almond flour 1 cup (100 g); Brown sugar ½ cup (100 g); Butter 7 tbsp (100 g) - soft; Eggs 3.5 oz (100 g) - about 2 small eggs; Whole milk ½ cup (100 g); Lemon peel to taste

For filling: Peach jam 1.1 cups (260 g)

For garnish: Peeled almonds 0.7 cup (100 g); Powdered sugar to taste

Preparation

How to prepare Peach Jam Tartlets

To prepare the peach jam tartlets, start with the pastry: place the cold butter cut into cubes 1, the brown sugar 2 and the salt 3 in the bowl of a stand mixer.

Add the grated lemon zest 4 as well and work with the paddle attachment until you obtain a creamy texture. Add the egg yolks 5 and mix again until they are fully incorporated, then add the all-purpose flour 6.

Turn the mixer on again to incorporate the flour. When you have obtained a soft, homogeneous dough 7, transfer it to the work surface and knead quickly 8 to form a disk. Wrap it in plastic wrap 9 and let it rest in the refrigerator for one hour.

Meanwhile, prepare the frangipane cream: in the bowl of the stand mixer fitted with the paddle, add the brown sugar 10, the eggs 11 and the almond flour 12.

Add the softened butter 13, the milk 14 and the grated lemon zest, then mix until you obtain a smooth, slightly aerated mixture 15. Transfer to a piping bag without a tip and set aside.

After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 3/16 in (0.5 cm) 16. Cut 8 rounds using a 4 in (10 cm) round cutter 17, then press them into eight tartlet pans of the same size 18.

Work quickly to make the pastry adhere to the base and sides 19, then distribute a couple of teaspoons of peach jam 20 and cover with the frangipane cream 21.

Coarsely chop the almonds with a knife 22 and sprinkle them over the surface of the tartlets 23. Transfer the molds to a baking tray and bake in a preheated static oven at 356°F for about 35 minutes 34.

When they are golden, remove from the oven and let cool completely 25. Dust the edges with powdered sugar using a glass to cover the center 26. Your peach jam tartlets are ready to be served 27!