Peachy Cream Rustic Tartlets: The Best Peachy Cream Rustic Tartlets Recipe from Cook'n

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	Peachy Cream Rustic Tartlets

Serves: 4

I first tasted a tart similar to these at Empire Restaurant in Providence, Rhode Island. I've made some changes to the recipe over the years and sometimes substitute nectarines. But for me, there's nothing like that perfect peach.

   SHORTBREAD PASTRY:
   1 cup all-purpose flour
   1/4 cup granulated sugar
   1/2 cup cold unsalted butter (1 stick), cut into small pieces

   PEACH FILLING:
   4 peaches (about 2 1/4 pounds), peeled, pitted, and cut into 1/2-inch-thick slices
   1/3 cup granulated sugar

   CANDIED PECANS:
   2/3 cup pecans, coarsely chopped
   4 teaspoons packed brown sugar
   2 1/2 tablespoons unsalted butter, cut into small pieces
   1/4 teaspoon salt

   WHIPPED CREAM:
   1 1/2 cups heavy cream
   1 1/2 tablespoons confectioners' sugar, sifted
   Confectioners' sugar for dusting

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Preheat the oven to 375?F.

TO PREPARE THE PASTRY: In a food processor, pulse the flour and sugar together. Add the butter, pulsing until the mixture forms a crumbly dough, 15 to 20 seconds. On a lightly floured surface, form into a ball and cut into quarters. Roll each piece between 2 pieces of waxed paper to make a 4-inch-diameter round about 1/4 inch thick. Remove the top piece of paper and cut the pastry into a perfect 3 1/2-inch-diameter round using a biscuit or cookie cutter. Invert the rounds onto an ungreased baking sheet and carefully remove the remaining sheet of waxed paper.

Bake for 12 to 15 minutes, or until golden brown. Transfer to a wire rack and let cool.

TO PREPARE THE FILLING: Preheat the oven to 375?F, if necessary. Butter a baking sheet.

Spread the peaches on the prepared sheet and sprinkle with the sugar. Roast for 15 to 20 minutes, or until the peaches are soft and browned on the edges. Remove from the oven and let cool.

TO PREPARE THE CANDIED PECANS: Preheat the oven to 275?F.

Spread the pecans on a baking sheet and sprinkle with the brown sugar, butter, and salt. Bake, stirring occasionally with a long spoon to avoid burning, for 12 to 15 minutes, or until the nuts are a deep amber brown in color.

TO PREPARE THE WHIPPED CREAM: In a deep bowl, using an electric mixer, whip the cream with the confectioners' sugar until soft peaks form. Cover and refrigerate for up to 2 hours. Whisk a few times before using.

To serve, place each shortbread round on a plate and top with one-fourth of the peaches and one-fourth of the whipped cream. Sprinkle with one-fourth of the candied pecans and dust with confectioners' sugar.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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