Is it clear that I just do not want summer to end? I know we still have a bit more to go before the temps drop below 100 degrees, but something about having a nice summer tan and being able to eat as many peaches as I can while they are rips is just so fitting for me. Speaking of tan, I am actually more like a lobster right now, seeing as I just got back from my bachelorette party weekend and those couple of hours tanning on the sailboat turned from golden bronze to singed real quick. I can't thank my girlfriend enough for throwing me the most amazing beach house weekend. It was the perfect "send-off" before getting to marry the love of my life. But I couldn't leave my betrothed for the weekend without some treats while I was gone. These tartlets are perfectly-sized hand-pies and filled with ripe summer fruit and topped with a sweet icing. Make these for a breakfast, or even dessert for an homage to summer and all things peachy!
Love you girls!
Blueberry Peach Tartlets
Ingredients:
- 1 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 1/4 cup sugar, divided
- pinch of salt
- 7 tbsp. unsalted butter, cut into pieces and chilled
- 1/4 cup cold water
- 1 peach, pitted, chopped into 1/2-inch pieces
- 1/2 cup blueberries
- 1/2 cup powdered sugar
- 2 tbsp. water
In a medium bowl whisk together the flour, cornmeal, 3 tbsp. of the sugar and the salt. Using your hands, crumble the butter into the dough until it resembles a coarse meal. Add the water in 1 tbsp. at a time, mixing until dough forms, careful not to make the dough too wet.
Lightly flour your work surface and roll the dough out into a log. Cut the dough into 6-8 evenly sized pieces. Flatten them into disks, wrap each disk in plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 350 degrees F. Remove the disks from the fridge, roll them out into 4-inch circles and place them onto a baking sheet lined with parchment paper or a silicon baking mat. Toss the peaches and blueberries in the remaining tbsp. of sugar and place a heaping spoonful of the fruit in the center of each disk. Fold the sides of the disks up around the fruit and place into the oven to bake for 35 minutes, until the edges are golden brown.
Remove form the heat and allow to cool on a rack. Once the tartlets have cooled, whisk the powdered sugar and the water together to make a smooth icing. Drizzle the icing over the tartlets and serve.
Slightly adapted from Food & Wine
Lightly flour your work surface and roll the dough out into a log. Cut the dough into 6-8 evenly sized pieces. Flatten them into disks, wrap each disk in plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 350 degrees F. Remove the disks from the fridge, roll them out into 4-inch circles and place them onto a baking sheet lined with parchment paper or a silicon baking mat. Toss the peaches and blueberries in the remaining tbsp. of sugar and place a heaping spoonful of the fruit in the center of each disk. Fold the sides of the disks up around the fruit and place into the oven to bake for 35 minutes, until the edges are golden brown.
Remove form the heat and allow to cool on a rack. Once the tartlets have cooled, whisk the powdered sugar and the water together to make a smooth icing. Drizzle the icing over the tartlets and serve.
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