So, this was another dessert that I made over the weekend for the friends get-together. This time we had an overload of desserts! Sometimes all the good things come at the same time leaving us with no space for more!
LAVENDER INFUSED STONE FRUIT TARTELETTES
Recipe source: Helene
Unsalted butter- 5 tbsp , room temp.
Salt- 1/4 tsp
Cold milk- 2tbsp -1/4 cup
Peaches, red plums, black plums- 2, each (ripe)
Sugar- 1/2 cup or to taste
Lavender- 1/2 tbsp
- In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all flour, and mix briefly. Add enough milk to moisten it. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
- Preheat oven to 350F and position a rack in the center.
- When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using. Roll some extra dough to form lattice pattern on top if desired. You can also freeze the extra raw dough for up to three months.
- Place the chopped fruits in a non reactive bowl. Rub the sugar and lavender together and sprinkle over the fruit. Gently mix with a spatula. Let the fruit marinate for about 20 minutes.
- Divide the fruits among the tart shells, top with lattice if desired and bake 20 minutes. Let the tarts cool completely before eating.
Verdict: A fruit lover's delight! I loved the pairing of the not-so-buttery crust with the tartness of the stone fruits.