Peaches could quite possibly be our fruit here in the test kitchen. When a fresh bushel arrives you can usually find one or two staff members eating them over the sink, allowing the juices to drip freely down their chins without making a mess. In these tarts, we take the king of summer fruit, pair it with the bright red raspberry, for a breakfast tart that is bursting with the perfect balance of sweet and sour fruit juices.

Makes: 12 tarts
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

For the crust:

• 156g / 1 1/4 cups unbleached all-purpose flour
• 2.5g / 1 tsp of salt
• 115g / 1/2 cup Crystal Margarine
• 50g / 1/4 cup granulated sugar
• 2 egg yolks

For the filling:

• 2 white peaches, quartered and thinly sliced
• 120g / 1 cup raspberries
• 40g / 3 tbsp dark brown sugar
• 2.5ml / 1/2 tsp vanilla extract
• 60ml / 1/4 cup sour cream
• icing sugar for dusting (optional)

Directions

1. Preheat the oven to 350°F (180°C).

2. In a medium bowl, cream the Crystal Margarine with the sugar using an electric mixer. Add the egg yolks, one at a time, beating until smooth and fluffy.

3. Add in the flour and mix just until incorporated. Wrap the dough and let it rest for at least 1 hour.

4. Remove the dough from the fridge and divide it into 12 equal portions. Place each portion into a space in a 12 count muffin tray. Using your fingertips, press the dough into the bottom of the muffin tin and up the sides, creating a 1/8 inch crust.

5. Blind bake the tart shells for 8 to 10 minutes, just until they take on a light golden colour. While they are baking, prepare the filling.

6. In a small bowl, combine the sour cream with the 1 tbsp of dark brown sugar. Set this aside until the shells are blind baked.

7. In another bowl toss together the thinly sliced white peaches, raspberries, 2 tbsp of dark brown sugar, lemon juice and vanilla, allow this to sit for 5 minutes.

8. Once the shells are blind baked, fill each one with a small dollop of the sour cream mix, approximately 1 teaspoon each.

9. Top each tart with a healthy portion of the tossed fruit, being sure to divide all the fruit amongst the 12 tarts.

10. Place tarts back into the oven and bake for approximately 10 minutes until the fruit turn soft and golden on the edges.

11. Remove the tarts from the oven, dust immediately with icing sugar (optional) and allow them cool before removing them from the tray and serving.

12. The tarts are best enjoyed within 2 days of baking.

 

Chef Notes

• If you want to get ahead on your baking, you can blind bake the tarts up to 3 days prior to serving, allowing you to just fill them with fruit and bake on the day you want to enjoy them.