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Before starting this Peach Crumble Tart recipe, make sure you have organised all the necessary ingredients.
For the hazelnut rich shortcrust pastry: Place the soft butter into the stand mixer recipient.
Add the salt, the ground hazelnuts...
... and icing sugar.
Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry from the flat beater.
Mix the flour and baking powder, then sift over the preparation.
It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry onto a baking sheet lined with cling film.
Cover with cling film...
... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin. I recommend making this rich shortcrust pastry the day before.
For the pastry cases: Roll out the hazelnut rich shortcrust pastry to a thickness of about 3mm.
Using the appropriate pastry cutter, make 8 pastry triangles.
Their shape will fit perfectly in the triangle tattlet rings.
Line the triangle rings with the pastry. You do not need to grease the rings beforehand.
Gently shape the pastry following the mould edges.
Remove any pastry excess with the tip of a knife. Reserve in the fridge.
For the caramelized peaches: Organise all the necessary ingredients.
Cut the vanilla pod in half lengthwise...
... and scrape the seeds out.
In a non-stick frying pan, melt the butter with the vanilla pod and seeds.
Add the brown sugar...
... and cook over low heat until you obtain a pale blonde caramel.
Peel the peaches and cut into quarters.
Add the peaches to the caramel.
Cook the peaches for about 15 minutes over medium heat. We want to get caramelised peach chunks rather than a compote.
For the crumble dough: In the meantime, place the soft butter and granulated sugar into the stand mixer recipient.
Work the ingredients with the hook attachment.
Add the flour and the almond meal...
... and continue beating...
... until the consistency is crumbly and homogeneous.
Assembling the tart: Arrange the caramelized peaches...
... inside the individual pastry cases.
Cover the peaches with a layer of crumble dough...
... to a thickness of about 0.5cm.
Preheat the oven to 170°C (gas 3)...
... then bake for 35 to 40 minutes.
When cooked, remove from the oven and leave to cool.
Gently remove the tartlet rings.
If necessary, slide the blade of a knife between the ring and the pastry.
Drizzle icing sugar over the tartlets. You may also use Codineige, which is a non-melting decorating sugar. This peach crumble tart is delicious when served warm or cold.
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