This is a quick but yummy recipe for peach tarts, though I would imagine the same process could be used with any fruit. Baked in 4.5 inch pans, this recipe makes four generous mini tarts – perfect single servings, especially when topped with fresh cream or ice cream. The Other Half and I enjoy a more tart (no pun intended) pie so taste as you go if you prefer something on the sweeter side and, as always, please let me know how it turns out for you if you give it a try.
1.25 lbs peaches, peeled and diced
1 mango, peeled and diced
1/4 cup dried cranberries
1/2 lemon, juiced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp dried sage
1 to 3 tbl sugar
1/3 cup water
100g unsalted butter, chilled & diced into centimeter cubes
125g plain flour
1/4 cup sour cream
pinch of salt
1) Combine ingredients for filling in sauce pan and, with lid on, bring to a boil. Reduce to a simmer, stirring occasionally & tasting for sweetness. Overall sweetness is determined by preference and ripeness of fruit. Continue to simmer until liquid begins to thicken & fruit softens. If liquid thickens before fruit softens, add a bit more water. Remove lid and continue simmering until filling has reduced to a jam-like consistency. Remove from heat, transfer to a bowl and allow to cool.
2) Meanwhile cut diced butter into flour & salt with either a food processor or a pastry cutter. Once butter & flour are combined enough to resemble large bread crumbs, gradually add sour cream until the dough just comes together. Shape into a disk, wrap in plastic wrap and refrigerate for at least an hour.
3) Preheat oven to 400°F (205°C).
4) Once the filling has cooled and the pastry is sufficiently chilled, butter tart pans and set aside in refrigerator. Dust working surface with flour and roll out pastry dough to 2mm thick. Line tart tins with dough, pressing into curves of tin lightly & pricking bottom lightly with fork. Fill each tart tin with enough peaches to come within 1mm of top of pastry dough.
5) Bake for 15 to 20 minutes, until pastry is a light golden brown. Allow to cool in tin before removing.