As you probably know by now, cling peaches are one of my favourite summer fruits. While I love a traditional apple crumble, this peach version is one of my new favourite baked desserts.
Peach Crumble Tartlets
A deliciously peachy version of a traditional crumble
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Ingredients
Crust
- 1 Cup Golden light brown sugar*
- 3 Cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Ground Cinnamon
- 225 grams Unsalted Butter Cold
- 1 Egg Lightly beaten
Peach Filling
- ½ Cup Light Muscovado Sugar*
- 1 Tbsp Cornstarch
- ¼ tsp Ground Cinnamon
- 7 Medium Peaches Peeled and diced
- 1 tsp Lemon Juice
Topping
- ¼ Cup Rolled Oats Optional
- ¼ Cup Desiccated Coconut Optional
Instructions
Crust
- Preheat the oven to 190°C
- Grease a muffin pan with non-stick cooking spray and set aside**
- In a medium bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Grate the cold butter into the mixture and cut in with a pastry cutter or knife and/or your hands until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly (Alternatively, process the sugar, flour, baking powder, salt and cinnamon in a food processor. Add the butter and process until the mixture resembles coarse sand. Add the egg and process until the dough starts to hold together)
- Remove around ⅓ of the crust mixture and place in a separate small bowl. Add the rolled oats and coconut, trying to keep the coarse texture while mixing it in. Set aside in the fridge until needed
- Divide the rest of the crust mixture evenly between the holes of the muffin pan. Gently press the dough into each hole. I like to initially push down the dough with my thumb, then use a ¼ cup measuring cup or a tablespoon measure to help create an even cavity. Then use your fingers again to make sure that the crust is an even thickness on the bottom and sides. You do not want cracks but you also do not want a thick crust as the proportion of filling to crust will be too much. Trim off any excess around the top and add it back into the remainder of the crust dough in the fridge
Peach Filling
- Peel and dice your peaches. As these are small tartlets, ensure that it's a small dice in order to get the maximum filling into the tart shells
- Place the diced peaches into a bowl. Now add the sugar and cinnamon and mix through. sprinkle over the cornstarch and mix through again. Drizzle the lemon juice over the peaches and toss to coat
Assembly
- Fill each tart shell with the peach filling. Fill as much/tightly as possible, pushing down gently if needed, as the fruit will cook down a bit. Just don't push the filling through the crust
- Using your hands, press together fingerfulls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumble topping over the fruit until evenly covered
- Bake for 25 – 35 minutes or until lightly golden
- Remove from the oven and cool in the muffin tin
- Once cooled, gently loosen any bit that are stuck to the pan with the edge of a sharp knife. Gently lift each tartlet out with the paper strips. If they are still a little soft, place in the fridge to cool a little further and allow the filling to set. If you cannot resist, you may serve immediately/warm
- I sprinkled mine with a little icing sugar once cooled. This is optional
Notes
*I prefer to use brown unrefined sugars, especially for a recipe like this. It adds depth to the flavour, but feel free to use what you prefer or have at hand.
** I like to cut strips of baking paper to put into each hole of the muffin pan as it helps to remove the tartlets after baking without cracking them.
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