I love cling peaches. They’re are one of my favourite summer fruits. And while I love eating them as is, they’re amazing in desserts and backed goods too. Like these Peach Crumble Tartlets.
Even though I will always adore a traditional apple crumble, this peach version is so delicious. And while the peaches are obviously the star, a great pastry is super important. I’ve had some awfully bland pastries in the past, that really let any tart of pie down. The pastry for these Peach Crumble Tartlets is packed with flavour. Buttery, crumbly and with a hint of cinnamon.
I think my favourite part of these Peach Crumble Tartlets though is the crumble topping. Not only does it include the same delicious pastry, I have included coconut and rolled oats. And oh my, the flavour and crunch it adds is just divine.
If you love a good tart, or tartlet, as I do, do check out some of the other delicious recipes I have in the Sweet Baking section of my recipe menu.
Peach Crumble Tartlets
Peach Crumble Tartlets made with fresh juicy cling peaches, a buttery crumbly pastry, hint of cinnamon, and topped with a coconut and rolled oats crumble.
Share via Email
Share on Facebook
Ingredients
Pastry
- 1 Cup Castor or light brown sugar
- 3 Cups All-Purpose/Cake Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Ground Cinnamon
- 225 grams Unsalted Butter Cold
- 1 Egg Lightly beaten
Peach Filling
- 6 – 7 Small/Medium Peaches Small dice
- ½ Cup Castor or light brown sugar
- ¼ tsp Ground Cinnamon
- 1 Tbsp Cornstarch
- 1 tsp Lemon Juice
Topping
- ⅓ Pastry
- ¼ Cup Rolled Oats
- ¼ Cup Desiccated Coconut
- Icing/powdered sugar for decorating Optional
Instructions
Pastry
- Grease a muffin pan with non-stick cooking spray and set aside
- Tip: I add a strip of baking paper to each hole of the muffin pan to make the tartlets easier to remove. The pastry is delicate so they can easily break apart when removing while warm
- To make the pastry you can use a food processor or make it by hand as I do. Add the dry ingredients to a bowl or your food processor
- Grate the cold butter into the dry ingredient mixture and cut in with a pastry cutter, knife or your hands until the mixture resembles coarse crumbs. If using a food processor, dice the cold butter, add to the dry ingredients and pulse until it resembles a coarse crumb
- Add the lightly beaten egg and mix until the dough starts to hold together. Remove from the bowl and work into a ball, then divide the dough ⅔ + ⅓
- Cover the ⅓ of the pastry and place in the fridge until needed
- Divide the rest of the dough as evenly as possible into 12 pieces. Flatten each then gently press into each hole of the muffin pan. Create a cavity in the centre with your thumb, then use a ¼ cup size measuring cup or a tablespoon size measuring spoon to help deepen an even cavity. Ensure the pastry is an even thickness on the sides and bottom Then use your fingers again to make sure that the crust is an even thickness on the bottom and sides
- Place in the freezer for around 15 – 20 minutes while you prepare the filling
Peach Filling
- Preheat the oven to 190°C
- Halve the peaches, remove the stones, then cut into a small dice since these are small tartlets and you want get the maximum filling into the tart shells
- Add the diced peaches to a bowl, add the sugar and cinnamon and mix through. Sprinkle over the cornstarch and mix through again. Finally, drizzle the lemon juice over the peaches and toss to coat (you don't want too much liquid)
Assembly
- Fill each tart shell with the peach filling. Fill as much/tightly as possible, pushing down very gently if needed, as the fruit will cook down a bit
- For the crumble topping, add the coconut and rolled oats to a small bowl and mix. Then break bits of the reserved pastry into this mixture and mix through every now and then until you have a evenly mixed crumbly
- Add a spoonful of crumble topping to each tartlet. If the clumps are too large you can break them up a bit. Scatter any remaining crumble topping over the fruit until evenly covered
- Bake for around 25 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
- Sprinkle with a icing sugar once cooled if you wish
- Serve at room temperature, chilled, or heat slightly and serve with a scoop of vanilla ice cream
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.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Leave a Reply