These warm puff pastry tarts are filled with roasted peaches, a soft white chocolate sponge and topped with a crunchy streusel. They’re baked in mini springform pans to mimic the clean structure of ring molds, and served warm with a drizzle of lemon-thyme pouring cream.

Yields six individual tarts

Roasted Peach Filling

Ingredients

  • 2 lbs ripe peaches, pitted, then slice into ¼ inch slices
  • 1 cup granulated sugar
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla paste
  • 1 tablespoon apple pectin (or 1 tablespoon cornstarch)
  • 1 small sprig fresh basil (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F. In a large bowl, whisk pectin or cornstarch into sugar, then massage in lemon zest and vanilla.
  2. Toss peaches with sugar mixture, lemon juice, salt, and basil if using. Spread in a baking dish or roasting pan.
  3. Roast for about 20 minutes until softened but still holding shape and syrupy. Let cool and drain excess syrup. Set aside.

Streusel Topping

Makes just enough for six tarts

Ingredients

  • 1 cup + 1 tablespoon all-purpose flour (135g)
  • Pinch of kosher salt
  • Scant ½ cup granulated sugar (90g)
  • 6 tablespoons unsalted butter, cold and cubed (90g)

Instructions

  1. In a food processor or with a pastry blender, pulse or cut butter into dry ingredients until the mixture forms moist clumps.
  2. Spread onto a parchment-lined sheet tray and freeze for at least 30 minutes.

White Chocolate Sponge

Makes just enough for six tarts

Ingredients

  • 1¾ oz white chocolate (50g)
  • 2 tablespoons whole milk (30ml)
  • 4½ tablespoons unsalted butter, room temp (62g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg (or 2 small)
  • 1 teaspoon vanilla extract
  • ⅝ cup all-purpose flour (75g)
  • ⅝ teaspoon baking powder
  • Pinch of kosher salt

Instructions

  1. Melt chocolate with milk over a double boiler. Cool slightly.
  2. Cream butter and sugar together until light. Beat in egg(s), then add vanilla.
  3. Mix in cooled chocolate mixture. Fold in flour, baking powder, and salt just until combined.
  4. Chill batter until ready to use. Scoop about 2 tablespoons (1 oz) per tart.

Assembly & Baking

You will need

  • 1 package (2 sheets) store-bought puff pastry, thawed
  • 6 mini springform pans (about 4" x 1½")

Instructions

  1. Preheat oven to 350°F. Cut puff pastry into strips about 10" x 1".
  2. Wrap each strip around the inside edge of a mini springform pan to form a tall ring. Press gently to adhere.
  3. Spoon 2 tablespoons of sponge batter into the center of each pastry-lined pan.
  4. Top with ¼ cup roasted peaches (drained) and sprinkle generously with raw streusel.
  5. Bake for 20–25 minutes, until pastry is golden, sponge is set, and fruit is bubbling. Let cool slightly before unmolding.

Lemon-Thyme Pouring Cream

Ingredients

  • 3 cups heavy cream (690g)
  • ½ cup sugar (114g)
  • 12 large egg yolks (227g)
  • Zest and juice of 2 lemons
  • 1 tablespoon vanilla extract
  • 1 handful fresh thyme

Instructions

  1. In a saucepan, warm cream with thyme. Once steaming, cover and steep 30 minutes. Strain out thyme.
  2. Whisk sugar into yolks. Reheat cream and slowly temper into yolks. Add lemon zest, juice, and vanilla.
  3. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Strain and chill.

To Serve

Serve tarts warm in shallow bowls with a pour of lemon-thyme cream. Garnish with extra roasted peaches if desired.


Recipe courtesy of Ecco (Atlanta, GA)