Name: Persikotartletter
Cook time: 15 min
Total time: 15 min
Yield: 6 stycken
Ingredients: 200 g vetemjöl (1 2/3 cups); 100 g kallt smör, tärnat (7 tbsp); 70 g strösocker (1/3 cup); 1 äggula; 1-2 tbsp kallt vatten; 1 nypa salt; 250 g färska persikor, skalade, urkärnade, tärnade (ca 2 cups); 50 g strösocker (1/4 cup); 1 tsp citronsaft; 1 tsp majsstärkelse; 250 ml mjölk (1 cup); 25 g majsstärkelse (3 tbsp); 40 g strösocker (3 tbsp); 2 äggulor; 1 tsp vaniljextrakt; 1 stor persika, skuren i mycket tunna skivor (ca 1 cup)

Peach Tartlets Questions

My shortcrust base shrinks or slumps in the tartlet pans - what went wrong?

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.

Can I use canned or frozen peaches instead of fresh ones?

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.

How long do the tartlets keep, and can I store them at room temperature?

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.

What can I prepare ahead if I want to assemble the tartlets on the day?

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.

My custard turned out lumpy or too thin - can I still save it?

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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