A few lonely peaches and blueberries linger at the grocery. They look lost surrounded by piles of pumpkins, apples and early winter squash – almost like they need to be sent to the lost & found. Instead you could take them home and make one last summer treat. Think of the the good deed you’d be doing by rescuing the fruit from the compost heap. Making these little one-bite tarts is a perfect fortunate event for fruit that is almost one season out of fashion.
The fruit gets smushed and slushed into shape and spooned into the tart crust and baked until it’s caramel-gooey. It’s a win-win for the fruit and for anyone eating one of these. Small bite. Big flavor. The brown butter peach smush and blueberry slush are perfect for this, but if you’re in a hurry use some chunky peach and blueberry jam and top it with a fresh or frozen blueberry.
Little tiny tarts are a fantastic way to spread the indulgence around and keep the treat biting to a minimum. Can you tell I’m working up to Halloween language (treat biting)? Or I’m just a little punchy from baking hundreds of small bite treats for Osher Marin JCC’s Fall Harvest Festival in Marin this weekend. If you’d like to come meet us, eat a treat and get a book signed (they have books for sale) we’d love to see you. Here’s the information.
A few good things to know about the recipe. Freezing the empty crusts before baking helps them be very flaky. Cooling them completely in the pan after baking is a good idea because they are exceptionally fragile until stone cold room temperature. Using the parchment strips as slings makes removing them from the pan very easy. The slush and the mush can be made ahead of time – in fact they taste better having aged a little in the refrigerator. The crusts can be made ahead of time and frozen which makes putting the recipe together quick and easy.
One last swan song to the summer peaches and berries. And then it’s on to chocolate – oh wait, I mean apple and pumpkin. Or all of them.
|Peachy Blueberry One-Bite Tarts|| |
- 300 grams Canteen flour mix ( 2⅓ cups) (see notes)
- 4 tablespoons GF almond paste or schmear (from Nosh on This)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 186 grams Spectrum shortening (1 scant cup)
- 50-75 grams cold water
- In the bowl of a food processor pulse together 100 grams Canteen flour blend (about ¾ cup), sugar and almond paste until the mixture is smooth and few lumps remain. Add the remaining flour and salt and pulse to combine. Add shortening and pulse on and off until the mixture looks like large coarse crumbs. Add the cold water, a little at a time (you probably won’t use all of it ) while pulsing the mixture. Stop when the dough forms a ragged, smeary ball. Remove the dough onto plastic wrap, knead just to bring it all together (the dough will be ridiculously sticky but don’t worry about it). Flatten into a disk, wrap well in plastic and chill at least four hours and a few days is even better.
- Preheat oven to 325°F. Remove dough from the refrigerator. Break off twenty-four 20 gram (1 heaping tablespoon) pieces of dough and roll into a balls. Wrap the remaining dough and freeze for another use.
- Line a 24-count mini muffin pan with strips of parchment paper in each opening (1/2-inch x 5-inch pieces) like a sling. Place a dough ball on top of the parchment strip. Using your finger or a flat bottom shot glass covered in plastic wrap, press each dough ball so it flattens and comes up the sides like a cup. The sling should be peeking out the top on two sides. Freeze the pan for 15 minutes.
- Blind bake 8 minutes and remove from the oven. Fill each cup with one tablespoon of peach smush (or jam) and top with a ½ teaspoon of blueberry slush (or jam). Top each tart with a single blueberry.
- Bake 16-18 minutes more or until the filling is bubbling and the crust is golden brown. Remove from the oven and place pan on a rack to cool completely. Once (room temperature) cool to the touch, remove each tart using the parchment sling and place on a rack to finish cooling. They're fragile until fully cooled.