Peach Tartlett

Mini peach tart

We went to a local farm yesterday and picked a ton of peaches, so we're trying out a bunch of new ways to cook and eat them.

I made a simple galette dough (with 1 1/4 C flour, 1 Tbsp. sugar, 1 stick butter, pinch of salt and 1 C + 1 Tbsp ice cold water) and let it firm up the the fridge for a half hour. Meanwhile, I macerated peaches in spiced rum, a little vanilla and just a pinch of sugar.

Once I put the tart together, I sprinkled a little brown sugar on top and cooked it at 400˚ for 30 minutes. I topped it with some fresh orange mint from my garden.

The result was not super sweet, more like a breakfast tart, but Pat told me he thought it was amazing (without being prompted). Next time, maybe a little vanilla ice cream. Yum.


Followup:

Blueberry peach tart

 The next day we went and picked blackberries at another local farm (one of the nice things about living in the "Garden State"). So I took the same recipe but added blueberries and the sliced mint into the peach/rum mixture. This one looks good too, but it could have been cooked a little longer.