The winning recipe from our latest recipe contest! Niara Cakes won with her beautiful and delicious peach and raspberry mini tarts! Makes four 4" tarts.
Ingredients
CRUST
- 1½ cups all purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup vegetable oil
- ¼ cup olive oil
- 3 tbsp whole milk
FILLING
CRUMBLE TOPPING
- ½ cup sugar
- ¼ cup demerara sugar
- 2 tbsp flour
- ¼ tsp salt
- 2 tbsp unsalted butter, cold and cubed
SPECIAL EQUIPMENT
Directions
CRUST
- Whisk the dry ingredients together.
- Combine the liquid ingredients.
- Pour the wet ingredients into the dry ingredients and make a dough.
- Divide the dough into 4 discs and wrap separately. Chill for one hour.
- Meanwhile, preheat the oven to 425℉.
FILLING
- Place the sliced peaches and defrosted raspberries in a bowl.
- Add Raspberry Artisan and stir to combine. Set aside.
CRUMBLE TOPPING
- Make the crumble topping by combining all the ingredients and mixing until the butter is pea sized. Chill while making the tart shells.
ASSEMBLY
- Lightly spray four 4“ tart pans.
- Press each one of the discs of dough into a tart pan, gently pushing the dough up the sides.
- Place a small piece of parchment paper into each tart shell, fill with pie weights/rice/beans and par bake the shells for 15 minutes.
- Remove the parchment and pie weights and return to the oven for 8 more minutes.
- If the fruit mixture is soupy, drain it before filling the shells.
- Spoon the crumble mixture over the top of each tart, sprinkle each with demerara sugar and bake for 30 minutes or until the crust is golden brown.
- Let cool and pop out of the pans.
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