Peach Tartlets von Food with Style, fertig angerichtet
Pastry

Ferskentærter

Sarte små tærter med friske ferskner - en lille lækkerbisken, der forener lethed og mild sødme.

Del
Portioner
6 stykker
Bagetid 15 minutter

Ingredienser

  • Til mørdejsbunden
  • Til ferskenmarmeladen
  • Til vaniljecremen
  • Til pynt

Fremgangsmåde

  1. 1
    Bland mel, salt og sukker. Tilsæt smørret og smuldr det i melet, til det ligner krummer. Tilsæt æggeblomme og vand, og saml hurtigt dejen. Pak den ind i husholdningsfilm, og lad den hvile på køl i 30 minutter.
  2. 2
    Rul dejen ud i 3 mm tykkelse, stik cirkler ud, og beklæd tærteforme (Ø 8 cm, helst med løs bund). Prik bunden med en gaffel, læg bagepapir i, og fyld op med bagebønner. Bag ved 180 °C / 350 °F (over- og undervarme) i 15 minutter, fjern bønnerne, og bag videre i 15 minutter, til bundene er gyldne. Lad dem køle helt af.
  3. 3
    Kog ferskenternene med sukker og citronsaft ved svag varme i 10 minutter, til de er møre. Rør majsstivelsen ud i 1 tbsp vand, rør det i, og lad det koge kort op. Lad det køle af, og fordel det derefter på bundene.
  4. 4
    Rør ⅓ af mælken sammen med majsstivelse, sukker, æggeblommer og vanilje, til det er glat. Varm resten af mælken op, pisk blandingen i, og lad det koge op under omrøring, til cremen tykner. Hæld den over i en skål, læg husholdningsfilm helt ned på overfladen, og lad den køle af. Fordel cremen oven på marmeladelaget.
  5. 5
    Tag ferskenskiverne op af citronvandet, dup dem let tørre, og læg dem i vifteform ovenpå. Serveret kolde er disse små tærter en let og frugtig fornøjelse.

Video

Peach Tartlets Questions

Shrinking usually means the dough was worked too much or was still warm when it went into the oven. Knead only until the dough just comes together after adding the egg yolk and water, and keep the full 30 minutes of chilling before rolling. If your kitchen is warm, chill the lined pans again for 15 minutes before you add the parchment and baking beans.

For the jam layer, yes - canned or thawed frozen peaches work, but drain them well and cut the sugar back a little, since canned fruit in syrup is already sweet. They may release more liquid, so simmer a bit longer before you stir in the cornstarch slurry so the jam still sets. For the fanned topping, stick with a firm fresh peach; softer preserved slices won't hold the neat fan shape.

Because of the milk-and-egg-yolk custard, they belong in the fridge, not on the counter. Keep them chilled and loosely covered, and enjoy them within a day or two - the moist jam and custard will gradually soften the crisp shortcrust base. They are meant to be served chilled anyway, so take them straight from the fridge to the table.

The dough, the peach jam and the custard can all be made a day in advance. Wrap the dough in plastic and refrigerate it, and cool the jam and the custard fully in the fridge with plastic wrap pressed onto the custard's surface so it doesn't form a skin. Blind-bake the shells ahead too, then fill with jam and custard and fan out the fresh peach slices shortly before serving so the pastry stays crisp.

Lumps come from adding the cornstarch mixture to hot milk without whisking hard enough, or from letting it catch on the bottom of the pan. Whisk the starch slurry into the hot milk vigorously and keep stirring constantly as it thickens, then push the finished cream through a sieve if lumps do appear. If it stays runny, it simply hasn't boiled long enough - the cornstarch only sets once the cream bubbles and visibly thickens.

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