Peach mini tarts

When I have peaches in the freezer and I don't want to leave them there until I forget about them, I make individual mini tarts, each one as a serving. They are perfect for a smaller dessert, with a flaky crust and fruit filling. I like working with this dough because it comes together quickly, and if I double the amount, I freeze half for later. The recipe doesn't have complicated steps, and the ingredients are quite simple.

Quick Info

Total time: about 1 hour and 40 minutes (including chilling time)
Preparation time: 20-30 minutes
Baking time: 25 minutes
Servings: 5-6 small mini tarts (depending on the size of the molds)
Difficulty: easy to medium
Recipe type: quick fruit dessert, individual

Ingredients

For the dough:
125 g butter
220-240 g flour
1 egg
1 tablespoon brown sugar (or more if you want it sweeter)
Zest of 1/2 orange
Juice of 1/2 orange
1/2 teaspoon baking soda
A pinch of salt

Filling:
3 teaspoons semolina
500 g peaches (I usually use frozen, sliced, peeled peaches after thawing)
2 packets vanilla sugar
Cinnamon (to taste)

Others:
1 tablespoon butter for greasing the molds
Powdered sugar for decoration

Preparation Method

1. Mix the softened butter with the sugar and salt using a spatula or wooden spoon. When the butter is creamy, add the beaten egg, grated orange zest, and the baking soda dissolved directly in the orange juice.

2. Start adding the flour, adding about half the amount and mixing until incorporated. Then transfer the mixture to a floured work surface and knead by hand, gradually adding the rest of the flour until the dough becomes smooth and not sticky.

3. Wrap the dough in plastic wrap and refrigerate for one hour. Don't skip this step; otherwise, the dough will be too soft to roll out.

4. After it has chilled, tear pieces of dough and roll out thick sheets (about 4 mm) on a well-floured surface. Cut out circles with a bowl, with a diameter 2-3 cm larger than the mini tart molds.

5. Grease the molds with butter and place the dough inside, pressing gently on the edges and bottom. Run a knife around the edge to trim excess dough. Repeat with all molds. Any leftover dough can be saved for the lattice on top.

6. In each mold, place about half a teaspoon of semolina, sprinkled on the bottom of the dough. The semolina helps absorb the juice from the fruit.

7. Place the slices of peaches (thawed and peeled) over the semolina, enough to cover each tart. Sprinkle vanilla sugar on top (about one packet for every three tarts) and a little cinnamon.

8. From the remaining dough, roll out another sheet and cut strips about 1 cm wide. Place four strips in a cross pattern on each tart and press them gently at the edges.

9. Place the molds in a large baking tray. Bake at 170-175°C in a preheated oven for about 25 minutes, or until the tops are lightly golden.

10. Allow the mini tarts to cool in the molds for a few minutes, then remove them and dust with powdered sugar.

Why I Make This Recipe Often

I love it because I can make a double batch of dough ahead of time and freeze it, so it's ready when I want a quick dessert. The dough is flaky and works with any fruit, not just peaches. They're easy to portion, and there are no large leftovers.

Tips and Variations

Tips

- Don't skip the semolina step, especially if you're using frozen or very juicy fruit.
- If you find the dough is too soft, add a little more flour while kneading.
- Don't roll the sheets too thin, or they may tear when removing.
- Take the frozen peaches out in advance so they have time to release water.

Substitutions

- Peaches can be replaced with apricots, plums, or even sliced apples if you don't have anything else.
- Brown sugar can be swapped for white sugar if you don't have brown.
- If you don't have an orange, a little lemon juice will work, but the orange flavor is pleasant.

Variations

- If you like it sweeter, sprinkle a bit of sugar over the peaches, not just vanilla sugar.
- You can add a little ground nuts in the filling for texture.
- If you want a more classic tart look, you can cover it completely with a thin circle of dough, pricked here and there with a fork.

Serving Ideas

- Serve plain or with tea, coffee, or milk.
- They can be lightly warmed and served with a bit of sour cream or cold yogurt.

Frequently Asked Questions

1. Can I use fresh peaches?
Yes, if you have fresh peaches, slice them thinly and use them directly. If they have thick skin or fuzz, you can peel them easily, but it's not mandatory.

2. Can I make the dough a day in advance?
Yes, the dough keeps well in the fridge for 24 hours. If you make more, it can be frozen for a few weeks, wrapped in plastic.

3. What if I don't have individual mini tart molds?
You can make one large tart using a regular tart pan. Baking times may be slightly longer, by a few minutes.

4. Can I use other types of frozen fruit?
Yes, it works with any kind of sliced frozen fruit: apricots, plums, even berries. Adjust the amount of semolina if the fruits are very juicy.

5. How can I prevent the dough from getting too soggy?
Use semolina; don't skip it. If you still find the filling too liquid, let the fruit drain before adding them to the tarts.

Nutritional Values

The values are approximate and can vary depending on the amount of sugar or fruit used. For one mini tart (from 1/6 of the recipe), approximately:
Calories: 220-250 kcal
Protein: 3-4 g
Carbohydrates: 30-35 g
Fats: 9-11 g
Fiber: 2 g
Fewer calories if you use less sugar or cut down on the dough.

Storage and Reheating

The mini tarts can be kept at room temperature covered for one day or in the fridge for up to two days. I do not recommend keeping them longer, as the crust will soften from the fruit. They can be lightly reheated in the oven or microwave, but they will not have the crispy texture of the crust just out of the oven. If you want to keep more raw dough, it freezes very well.

 Ingredients: 125 g butter, 220-240 g flour, 1 egg, 1 tablespoon brown sugar (you can add more if you like it sweeter), zest from 1/2 orange, juice from 1/2 orange, 1/2 teaspoon baking soda, a pinch of salt. Filling: 3 teaspoons semolina, 1/2 kg peaches (I used frozen), 2 packets vanilla sugar, cinnamon, powdered sugar for dusting, 1 tablespoon butter for greasing the trays.

 Tags:  minitarte fruit tarts