Peach Jam Tartlets
- Difficulty: Easy
- Prep time: 50 min
- Cook time: 35 min
- Serving: 8
PRESENTATION
You know, if you’ve ever strolled through the charming streets of Northern Italy, you’ve probably seen these amazing peach jam tartlets in local bakeries. And look, they’re the perfect mix of fancy and casual. Really good stuff. And the magic's in the buttery shortcrust pastry. So crispy, just melts right in your mouth. It’s topped with sweet, fragrant peach jam—captures that late summer vibe for sure.
Now, what makes these peach tartlets super special? It’s that frangipane cream tucked under the jam. Creamy, with a hint of nuttiness. Really, really good. Pairs perfectly with the tangy peach flavor. Plus, they’ve got toasted almonds on top for a nice crunch. Which is great.
Honestly, these pastries are pretty much a simple yet elegant choice for breakfast, a quick snack, or even dessert. You can find these homemade peach tartlets all over—from Piemonte to Lombardy. Celebrates Italy’s thing for straightforward ingredients. And look, strong tastes without fuss. In Northern Italy, they like to experiment with different jams, but peach and almond? Way, way better together.
The sweet, slightly floral notes of ripe peaches work so well with the rich almond. Unlike the heavier stuff you might find elsewhere, these peach jam tartlets are light and moist. The shortcrust gives that perfect mix of crispiness and creamy filling. It’s all about harmony. Nothing overpowering. Just a nice blend of flavors.
Plus, these mini tarts are practical if you need easy peach tartlets for a party. Make them ahead—they’ll last a few days. To be honest, Italian bakers love how a good peach pastry feels both special and super down-to-earth. And with just a few ingredients, you really taste everything. Whether you see them as a northern classic, a summer snack, or just a go-to for golden, jam-filled joy, these homemade peach tartlets always hit the spot. For real.
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INGREDIENTS
- For the shortcrust pastry (for 8 tartlets, 4 in / 10 cm)
- Type 00 flour 2 cups (250 g)
- Butter 10.6 tbsp (150 g) - cold
- Brown sugar ½ cup (100 g)
- Egg yolks 1.5 oz (45 g) - (about 3)
- Lemon peel to taste
- Fine salt 1 pinch
- For the frangipane cream
- Almond flour 1 cup (100 g)
- Brown sugar ½ cup (100 g)
- Butter 7 tbsp (100 g) - soft
- Eggs 3.5 oz (100 g) - about 2 small eggs
- Whole milk ½ cup (100 g)
- Lemon peel to taste
- For filling
- Peach jam 1.1 cups (260 g)
- For garnish
- Peeled almonds 0.7 cup (100 g)
- Powdered sugar to taste
How to prepare Peach Jam Tartlets
To prepare the peach jam tartlets, start with the pastry: place the cold butter cut into cubes 1, the brown sugar 2 and the salt 3 in the bowl of a stand mixer.
Add the grated lemon zest 4 as well and work with the paddle attachment until you obtain a creamy texture. Add the egg yolks 5 and mix again until they are fully incorporated, then add the all-purpose flour 6.
Turn the mixer on again to incorporate the flour. When you have obtained a soft, homogeneous dough 7, transfer it to the work surface and knead quickly 8 to form a disk. Wrap it in plastic wrap 9 and let it rest in the refrigerator for one hour.
Meanwhile, prepare the frangipane cream: in the bowl of the stand mixer fitted with the paddle, add the brown sugar 10, the eggs 11 and the almond flour 12.
Add the softened butter 13, the milk 14 and the grated lemon zest, then mix until you obtain a smooth, slightly aerated mixture 15. Transfer to a piping bag without a tip and set aside.
After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 3/16 in (0.5 cm) 16. Cut 8 rounds using a 4 in (10 cm) round cutter 17, then press them into eight tartlet pans of the same size 18.
Work quickly to make the pastry adhere to the base and sides 19, then distribute a couple of teaspoons of peach jam 20 and cover with the frangipane cream 21.
Coarsely chop the almonds with a knife 22 and sprinkle them over the surface of the tartlets 23. Transfer the molds to a baking tray and bake in a preheated static oven at 356°F for about 35 minutes 24.
When they are golden, remove from the oven and let cool completely 25. Dust the edges with powdered sugar using a glass to cover the center 26. Your peach jam tartlets are ready to be served 27!