"The extraordinary flavor nuances of fine vanilla have been an essential part of my culinary pantry."
MAKES 12-16 TARTLETS
INGREDIENTS
For the peaches
- 3 peaches, medium-sized, ripe, organic
- 2 tbsp vanilla sugar, divided
For the dough
- 3/4 cup unsalted butter
- 3/4 cup white sugar
- 1 tsp pure vanilla extract
- 3 egg yolks, large
- 1 2/3 cup plain/all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp
- pinch of sea salt
To assemble and bake
- 1/4 cup sliced almonds with skin
DIRECTIONS
For the peaches
- Fill a 2-L/2-qt bowl halfway with equal amounts water of water and ice. Set aside. Boil 1.5 L/6 cups of water. Add peaches and reduce heat to a simmer. Use a spoon to keep peaches under the water. After 1 minute, remove peaches with a slotted spoon and put into ice-water. After 1-2 minutes, lift peaches and place on a towel to drain (chilling time will depend on the ripeness and succulence of the fruit).
- Using a small thin knife, peel skin from peaches and discard. Starting from stem end, cut peaches into quarters. Retaining the shape of the wedge, slice each quarter into about 5 or 6 thin slices. Place peach slices in a bowl, sprinkle lightly with half the vanilla sugar and gently toss so sugar is evenly covering the fruit. Cover and chill until needed.
For the dough
- Using a hand-held or stand-mixer with paddle (or by hand), cream butter until light and creamy. Stream in sugar and continue to beat on medium speed, scraping bowl as needed, until mixture is light and fluffy. Add vanilla; continue to beat, scraping bowl as necessary, until the mixture is again light and fluffy. Add egg yolks one at a time until fully incorporated, scraping between each addition.
- Sift flour with baking powder, cardamom, and salt. Turn speed to low and sprinkle dry mixture into bowl, mixing until just evenly blended. Take care not to overwork dough.
- Shape into a thick log about 7 1/2 cm/3 in in diameter and wrap tightly in plastic. Chill about 2 hours until firm.
To assemble and bake
- Preheat oven to 180 degrees C/350 degrees F. Place tartlet pans or ring-form moulds on a lined baking tray/cookie sheet.
- Remove the chilled dough and cut the log into disks thick enough to fill the pans or ring-forms half full, shaping to fit. Keep dough lightly dusted with flour for easy handling.
- On center of each dough disk, fan 3 or 4 slices of peach. Keep them away from the edge; I find it best to form them with a slight curve, similar to a flower petal. Sprinkle with a few sliced almonds and pinches of the reserved vanilla sugar.
- Bake for about 15 minutes until golden brown.
- Serve warm with remaining peaches if you wish.
Copyright © 2014 by Jim Dodge. All rights reserved under International Copyright.