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Peaches 'N Cream Rose Tartlets

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

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Comments


Anh July 13, 2007 um 4:38 am

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


Anonymous July 13, 2007 um 5:42 am

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. 🙂


Anonymous July 13, 2007 um 6:11 am

C’est magnifique,Ă©patantes tes petites roses,je garde prĂ©cieusement cette idĂ©e!


Rosa's Yummy Yums July 13, 2007 um 6:37 am

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


Pille July 13, 2007 um 7:22 am

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


Anonymous July 13, 2007 um 8:04 am

Elles sont si jolies et crĂ©atives tes tartelettes… Ă  l’image de ton blog 😉


Peabody July 13, 2007 um 8:10 am

Oh so pretty. Spiced rum works for me!


Anonymous July 13, 2007 um 8:24 am

super beautiful! must try! ciao!


Anonymous July 13, 2007 um 9:11 am

Elles sont toutes mimi tes fleurs-fruits


Hilda July 13, 2007 um 9:35 am

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 K. Wolff July 13, 2007 um 10:38 am

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 July 13, 2007 um 10:55 am

Un petit mot pour te dire que j’adore ton blog! Je le visite Ă  chaque jour. Un plaisir pour les yeux, et sĂ»rement pour le palais aussi. Ces tartelettes sont une vraie merveille! Et voilĂ , nous serons plusieurs je crois Ă  essayer de faire des roses avec des pĂȘches ces prochains jours…


Anonymous July 13, 2007 um 1:24 pm

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


Patricia Scarpin July 13, 2007 um 1:41 pm

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


Anonymous July 13, 2007 um 1:53 pm

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


Anonymous July 13, 2007 um 2:19 pm

They’re beautiful! Seems a shame to just…eat them. 😛


Anonymous July 13, 2007 um 2:26 pm

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


Deborah July 13, 2007 um 3:15 pm

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


Mallow July 13, 2007 um 3:25 pm

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


Aimée July 13, 2007 um 3:43 pm

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


CCP July 13, 2007 um 3:43 pm

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 July 13, 2007 um 3:46 pm

GOD I AM SO GLAD I FOUND THIS BLOG!!

WOOHOO!

(sorry, didn’t mean to yell)


Anonymous July 13, 2007 um 5:44 pm

So beautiful!!

I loved your blog! =)


Anonymous July 13, 2007 um 5:48 pm

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! July 13, 2007 um 5:52 pm

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


Belinda July 13, 2007 um 6:26 pm

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.


Stella July 13, 2007 um 7:23 pm

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


Karen Baking Soda July 13, 2007 um 8:01 pm

*Sigh* *Deep breath*


Maggie July 13, 2007 um 9:26 pm

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.


Anonymous July 13, 2007 um 10:00 pm

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 July 13, 2007 um 11:58 pm

I’m hungry already!


Mercedes July 14, 2007 um 1:00 am

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


LizNoVeggieGirl July 14, 2007 um 1:39 am

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


Nora B. July 14, 2007 um 2:21 am

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


Erin July 14, 2007 um 3:34 am

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


Lis July 14, 2007 um 3:41 am

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 July 14, 2007 um 5:44 am

I’m speechless… these are drop dead gorgeous Helen! You are so talented and patient!


Chris July 14, 2007 um 3:02 pm

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


Kelly-Jane July 14, 2007 um 7:46 pm

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 July 14, 2007 um 10:14 pm

In a word, sweeeeeet!


Anonymous July 14, 2007 um 10:27 pm

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


MyKitchenInHalfCups July 14, 2007 um 11:57 pm

"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!


Anonymous July 15, 2007 um 2:20 am

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!


Anonymous July 15, 2007 um 5:09 am

They look very good.


Unknown July 15, 2007 um 12:01 pm

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

And great one on the rose!


Thistlemoon July 15, 2007 um 4:10 pm

Those look so beautiful! What an artisit you are!


Anonymous July 15, 2007 um 10:22 pm

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


Norm July 15, 2007 um 10:27 pm

These look so good!

I just love food blogs.

Come on weekend, so I can have a go


valentin10 July 16, 2007 um 10:47 am

vraiment super ces recettes, le blog est trĂšs intĂ©ressant, 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


P&B July 16, 2007 um 11:18 pm

C’est vraiment un blog dĂ©licieusement appĂ©tissant.
Miam-Miam…
Bravo !


Thumbalina July 17, 2007 um 4:28 pm

Amazing tarts I have ever seen !!

Deepa


Anonymous July 17, 2007 um 7:02 pm

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


Anonymous July 20, 2007 um 12:06 am

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!


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