Tag Archives: tarts

Peach Curd Tart – A Summer Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Peach Curd TartThe other day, it occurred to me that a Peach Curd Tart would be perfect for the summer. The Georgia Peaches have been so good this year I have used them every way I can think of.

Many fruits can be made into a curd.  The basics of curd are fruit, sugar, an acid, eggs and or yolks and butter.  For the Peach Curd, I used a dry white wine which gives a more subtle taste but lemon juice can also be used. Continue reading

Brown Butter Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Browned Butter TartsBrown Butter Tarts are the most sold desserts at the restaurant. They are not at all difficult but making as many as we sell, can be daunting.  I make these using 3 3/4  x  1/2 inch tart shells with removable bottoms. However, at home, for my shells do not have the removable bottom and they work fine for these Brown Butter Tarts. We originally used  4 1/4 x 1/2 inch tart pan but it proved to be too much with the ice cream so we reduced the size of the tarts.

This recipe features an updated version of the individual press in crusts that were used for the Banana Caramel Rum Tart.  It eliminates the need for two pieces of dough to make one shell lessening the possibility of the two pieces separating where they meet. The shells can be pressed in and frozen months ahead of time if well wrapped.  These tart shells require no rolling out.  They are simply pressed into the shell. Continue reading