Peaches 'N Cream Rose Tartlets

Thursday, July 12, 2007

Peach Rose Tartlet
Late last night Old Chef called me and "wondered" if I could make 50 apricot tartlets "on the fly" (last minute/quickly) for a function thursday night. I put the verb wonder in between quotes because this man never just "wonders". When you pick up the phone, he is on the other end trying to make sense of his crazy ideas before you even can say "hello".

Nothing crazy or out of the ordinary with his request this time, and as usual he was leaving me with most of the execution choice, flavor, plating, etc... However....I had told him how I showed Lisa the rose fruit trick last weekend and he mentionned I could make them pretty like that for the function. Oy! Ok...I am extremely patient (Lis?) and the thought of 50 pretty apricot roses did not phase me much. What bothered me was finding decent apricot that I could poach and slice to make them. I had to supplement my batch with jarred ones, got home and got cranking.

In the middle of my stirring the pastry cream (my question at the time was "which alcohol should I flavor it with this time"...see! I wish I had more days like that), Old Chef calls. Change of plans. We are now at 100 tartlets and no more apricot but they want peaches. Oy again! Talk about trying to be cost effective....back to the store, back to see Charlie and his homemade jarred fruits and now the fun an resume. I was still pondering that alcohol issue, in case you were wondering...and in the end I opted for spiced rum because nothing else floated my boat and I was trying to be a little cost effective with what I had.

The tartlets are easy to put togehter and if you do not have the patience to play around witth making the roses, just place them on the pastry cream, in a spiral pattern.
I downscaled the recipe for home use as I doubt that no matter how pretty or good they turn out that you want to be stuck with 100!!

Peaches 'N Cream Tartlets:

Makes 8

Tart Dough: (pate brisee)

1 1/4 cups all-purpose flour
1 1/2 Tbs sugar
1/2 cup chilled (1 stick) unsalted butter, cut in pieces
2 Tbs ice water
1 egg yolk, lightly beaten

Place flour and sugar in the bowl of a food processor, and process for a few seconds. Add butter, and process until the mixture resembles coarse crumbs. Add the ice water then the egg yolk, processing just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form into a disc. Wrap, and refrigerate at least 1 hour before using.
Roll the dough out thin and with a 3 inch cookie cutter, cut as may rounds as needed. Lay them on a parchement lined baking sheet. Sprinkle with 1 TB. sugar and bake at 350F until golden brown and cooked through.

Pastry Cream:

1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
3 large egg yolks
1/4 cup (50 grams) granulate sugar
1/4 cup (40 gr)cornstarch
3/4 tablespoon (10 ml) spiced rum (or other liquor of choice), optional

In a medium bowl, whisk the sugar and egg yolks together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens) Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.
Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a skin from forming. Let cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed

For the Peach Roses:

Use ripe fruits, canned fruits or poached fruits.
To make the roses, cut thin slices of fruit. For the bud, choose a small piece and roll it between your fingers. Let rest on flat surface and start adding slightly bigger fruit slices around it, overlapping a little. Before you know it, you will have a pretty fruit flower, and remember that practice makes perfect.


Peach Rose Tartlet

56 comments:

Anh said...

Helene, these are the most beautiful tarts I have ever seen!

Nina said...

That is so clever... and beautiful!

I love how fruit can be transformed with different knife cuts, and even slightly affecting how it tastes... and I bet these were delicious. :)

Moony said...

C'est magnifique,épatantes tes petites roses,je garde précieusement cette idée!

Rosa's Yummy Yums said...

Oh, you are an artist! Those tartlets look lovely! Delicious little tartlets...

Pille said...

So pretty! I've seen a similar thing done to apple slices, which was also gorgeous..

$ha said...

Elles sont si jolies et créatives tes tartelettes... à l'image de ton blog ;)

Peabody said...

Oh so pretty. Spiced rum works for me!

adina said...

super beautiful! must try! ciao!

Valérie la gourmande bleue said...

Elles sont toutes mimi tes fleurs-fruits

Hilda said...

elles sont magnifiques! et ça leur donne une toute autre dimension appétissante. Je vais essayer de faire des roses comme ça avec tes instructions.

Meeta said...

They look so elegant! I think I would not have your patience though! Cutting roses/flowers of fruit and veg was where I failed miserable during my training at the hotel!!

Jasmine said...

Un petit mot pour te dire que j'adore ton blog! Je le visite à chaque jour. Un plaisir pour les yeux, et sûrement pour le palais aussi. Ces tartelettes sont une vraie merveille! Et voilà, nous serons plusieurs je crois à essayer de faire des roses avec des pêches ces prochains jours...

Shawnda said...

How lovely! What beautiful presentation. And can you ever go wrong with rum? :)

Patricia Scarpin said...

So lovely, Helen - only you could pull that "crazy" order off!

Stefani said...

Beautiful, I can't wait to try them. Loving your charm, wit, and inspiration!

Hammerchild said...

They're beautiful! Seems a shame to just...eat them. :P

bea at La tartine gourmande said...

Quelles sont adorables tes tartelettes. De vraies petites fleurs. Et quel boulot !

Deborah said...

That takes true talent!! I am amazed that you had the patience to do 100 of them - I would never last!

Mallow said...

Sometimes I just can't believe what I am seeing when I visit your blog. Those tarts are unreal - you are so talented!

Aimée said...

These are adorable, Helen, Old Chef must have been very happy!

CPB said...

Beautiful! Just love your blog!

Had to link to you to share:) There are a lot of foodies out there that would appreciate your mastery of pastry.

Lickety Split said...

GOD I AM SO GLAD I FOUND THIS BLOG!!

WOOHOO!

(sorry, didn't mean to yell)

Luna21 said...

So beautiful!!

I loved your blog! =)

lynn said...

You are amazing. That's all I can say. To come up with such beautiful little works of art on the fly - Wow!

Oh for the love of food! said...

These are the most beautiful and elegant tarts I've ever seen, Helen! It's almost a shame to eat them!

Belinda said...

Oh my goodness...these little tarts are delectable visions of perfection! It would be difficult to eat something so pretty! Difficult, but...not impossible! :-) They are really, really lovely.

valentinA said...

wow, I can only say that your tartlets are beautifully and perfectly made! Love the pretty peach roses;)

Baking Soda said...

*Sigh* *Deep breath*

Margaret said...

I'm sitting here looking at your latest creation and thinking just how lucky people are who get to taste your food.
We too are fortunate that you share your photographs and recipes with us.

aria said...

oh those are TOO BEAUTIFUL! mmmm peaches and cream anything, drool. i like your recipe for the dough and the pastry cream too. i really should spend some time learning to finer things like that.

Robin Rich said...

I'm hungry already!

Mercedes said...

Those are beautiful and you have to be the most patient/tolerant person ever!

VeggieGirl said...

wow, these are such gorgeous little tartlets - so delicate-looking!

Nora B. said...

So beautiful! You are very patient (& talented) to be able to make 100 of these at short notice, wow!

Erin said...

Those are beautiful! Just how much practice makes perfect? Are we talking years? =)

Lis said...

You definitely have the patience of a saint - I can vouch for that!

Gorgeous lil tartlets! Lovin' the peachy rose - but tell those people that the pear rose kicks their peachy rose's butt!!! *ahem*

xoxo

Amy said...

I'm speechless... these are drop dead gorgeous Helen! You are so talented and patient!

Chris said...

These are lovely!! Its fabulous what you can do with a knife...:)

Kelly-Jane said...

I was admiring your pear roses over at Lis's, and these are just so very pretty as well. I'm going to have to try it!

Cynthia said...

In a word, sweeeeeet!

veron said...

adorable tartlets.love the little rose them you and lis have going on.

MyKitchenInHalfCups said...

"Stuck with" Oh yes, I could be stuck with roses that are peaches. 100, I think no problem. It's the weekend, I have time . . . oh yes not a good plan . . .
These are elegantly beautiful and I'd could be happy with just a few!

bea said...

Tres joyeuse fete de la Bastille a toi aussi Helen! J'espere que tu profites d'une belle soiree. Au fait, mon beau-pere est celiac, donc des ressources si tu en as besoin, j'en ai!

theremingtonblog.com/ said...

They look very good.

Jacelyn said...

These look so pretty! Just perfect for high tea or small parties. =)

And great one on the rose!

JennDZ - The Leftover Queen said...

Those look so beautiful! What an artisit you are!

Mae said...

Helene, what can i say but WOW! Those are beautiful! So creative. I love it. :)

Norm said...

These look so good!

I just love food blogs.

Come on weekend, so I can have a go

valentin10 said...

vraiment super ces recettes, le blog est très intéressant, c'est vraiment top bravo !!! J'ai trop faim maintenant !!!
/
really nice recipients and interesting, it's very great, congratulations !!! I'm getting hungry now

GiaGio said...

C'est vraiment un blog délicieusement appétissant.
Miam-Miam...
Bravo !

Thumbalina said...

Amazing tarts I have ever seen !!

Deepa

Cenk said...

Just wonderful! Amazing how you prepared that many tartlets. I am so stealing this rose fruit trick.

Tamami - Coco&Me said...

HI!
Very pretty with the peaches!

I also make rose-arranged tarts, but with 'red-wine-poached-pears' (got the idea from the bk 'The Seven Sins of Chocolate').

Mine's with soft ganache & frangipane, then pate sucree base, for my stall.

I never thought of making it with peaches though! So clever. Do you have any suggestions as to how to keep the fruit fresh on it? I personally don't like drowning it with Nappage, that film of gelatine... Soz for the long comment. I love yr blog!

Moony said...

rebonjour Tartelette!J'avais vraiment craqué pour ta jolie déco et je l'ai testé pour décorer un bavarois aux pêches,merci pour l'idée!!!
http://fruitpassion.canalblog.com/archives/2007/08/29/6035011.html

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