Peach Rose Tartlets with Vanilla Cream are a stunning dessert that combines elegance with fresh, summery flavor. Delicate tart shells cradle a smooth vanilla pastry cream, topped with beautifully arranged peach slices shaped into roses. A light apricot glaze and fresh mint add the finishing touch, making these tartlets perfect for bridal showers, garden parties, or refined afternoon teas.
Why You’ll Love This Recipe
These tartlets are as delightful to look at as they are to eat. The buttery pastry base offers a crisp contrast to the creamy vanilla filling, while the fresh peaches add natural sweetness and visual appeal. They’re an excellent choice when you want to impress without overly complex steps. The combination of textures and flavors—creamy, fruity, flaky, and sweet—makes each bite exquisite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shells
- 1 sheet puff pastry or shortcrust pastry
- Butter or oil spray (for greasing)
For the Vanilla Cream Filling
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
For the Topping
- 3 ripe peaches, thinly sliced
- 2 tablespoons apricot jam (for glaze)
- Fresh mint leaves
- Powdered sugar (for dusting)
Directions
- Preheat oven to 375°F (190°C). Grease tartlet pans lightly with butter or oil spray.
- Roll out the pastry and press into the tartlet molds. Prick the bottom of each shell with a fork to prevent puffing.
- Bake for 12–15 minutes, or until golden brown. Remove from oven and let cool completely before filling.
- In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard.
- Remove from heat, stir in the vanilla extract and butter until smooth. Let the cream cool to room temperature, then chill.
- Fill each cooled tartlet shell with the vanilla cream, smoothing the top or piping it for a neater appearance.
- Arrange the peach slices in overlapping concentric circles to resemble rose petals.
- Warm the apricot jam slightly and brush it over the peach slices for shine and a touch of sweetness.
- Garnish each tartlet with a mint leaf and a light dusting of powdered sugar. Serve chilled or at room temperature.
Servings and timing
This recipe makes 6–8 tartlets, depending on mold size.
Prep time: 20 minutes
Cook time: 15 minutes (pastry) + 10 minutes (cream)
Chill time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
- Fruit Options: Substitute peaches with thinly sliced nectarines, plums, or apples.
- Flavored Cream: Infuse the milk with a cinnamon stick, lemon zest, or lavender before making the cream.
- Shell Substitutes: Use pre-baked tartlet shells for quicker preparation.
- Jam Glaze Alternatives: Use peach, apple, or orange marmalade if apricot jam is unavailable.
- Add Crunch: Sprinkle crushed pistachios or almonds on top of the cream before arranging fruit.
Storage/Reheating
Store tartlets in the refrigerator in an airtight container for up to 2 days.
Do not freeze once assembled, as the fruit and cream may lose texture.
Serve chilled or allow to sit at room temperature for 15–20 minutes before serving.
FAQs
Can I make these tartlets ahead of time?
Yes, you can prepare the pastry shells and cream filling a day ahead. Assemble with fruit and glaze just before serving.
What’s the best way to slice peaches thinly?
Use a very sharp knife or a mandoline slicer for even, paper-thin slices.
Can I use canned peaches?
Fresh peaches are ideal for shape and texture, but well-drained canned peaches can work in a pinch.
Is it necessary to glaze the peaches?
The glaze enhances shine and prevents the fruit from drying, but it is optional.
Can I make one large tart instead?
Yes, use a standard 9-inch tart pan and follow the same steps for filling and arranging the fruit.
What’s the difference between puff pastry and shortcrust for this recipe?
Puff pastry gives a flaky texture, while shortcrust provides a more tender, cookie-like base. Both work well.
Can I use pastry cream mix instead of homemade?
Yes, though homemade offers better flavor and control over sweetness.
Do I need to peel the peaches?
No, the skin adds color and texture, but you can peel them if preferred.
Can I use other herbs for garnish?
Yes, basil or lemon balm also pair well with peach and cream.
How do I prevent soggy tart shells?
Ensure the shells are fully baked and cooled before adding cream. You can also brush the inside with melted chocolate for extra protection.
Conclusion
Peach Rose Tartlets with Vanilla Cream are as beautiful as they are delicious, showcasing seasonal fruit and classic pastry techniques in a refined presentation. Whether for a celebration or a leisurely dessert, these tartlets are a delightful way to impress guests and indulge in a delicate, flavor-packed treat.
Print
Peach Rose Tartlets with Vanilla Cream
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Elegant tartlets with buttery crusts, filled with smooth vanilla pastry cream and crowned with delicately layered peach slices shaped like blooming roses—finished with a glossy glaze and mint.
Ingredients
- For the Tart Shells:
- 1 sheet puff pastry or shortcrust pastry
- Butter or oil spray (for greasing)
- For the Vanilla Cream Filling:
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- For the Topping:
- 3 ripe peaches, thinly sliced
- 2 tablespoons apricot jam (for glaze)
- Fresh mint leaves
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Grease tartlet pans and press pastry into each mold. Prick with a fork and bake for 12–15 minutes until golden. Cool completely.
- In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in vanilla and butter, then cool completely.
- Spoon or pipe vanilla cream into each tart shell.
- Arrange peach slices in concentric circles to form rose shapes on top of the cream.
- Warm apricot jam slightly and brush over the peaches for a glossy finish.
- Garnish each tartlet with a mint leaf and a dusting of powdered sugar. Serve chilled or at room temperature.
Notes
- Use firm, ripe peaches for easier slicing and shaping.
- Pastry cream can be made a day ahead and chilled until use.
- Substitute puff pastry with homemade tart dough for a richer texture.
Nutrition
- Serving Size: 1 tartlet
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
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