Stone Fruit Tartlet

You guys.

Someone (who I used to work with and who used a gaming headset for work and once embarked on gathering customer feedback unknowingly calling people using the “space chipmunk” voice setting on his headset) shared with me what I am sure is the 8th wonder of the world.

Go into Google Hangouts and type in /ponystream . Go on, I’ll wait.

Welcome to your changed life! Maybe My Little Pony isn’t as big a deal at your house as it is in mine, but it takes up a lot of bandwidth over here. One of my kids has a Fiverr business where she will draw you in My Little Pony style as well as a YouTube channel dedicated to pony drawing.

Now that it’s summer we’re spending more time at the beach, but My Little Pony is always with us.

Plus a little beach volleyball.

And the other great thing about summer? Stone fruits. Loquats, peaches, apricots, nectarines…so sweetly wonderful right now.

You could just eat them raw. You wouldn’t be sorry.

But maybe sometimes you want get a little fancy. Feel a bit like the queen. For that, you should make a tartlet.

We got these tartlet pans for our wedding 14 years ago and I finally thought NOW IS THE TIME. I only really make simple recipes, so this is what I did.

STONE FRUIT TARTLET

Makes 6 4-inch tartlets.

Ingredients

Filling

  • 3 cups of pitted stone fruit, such as peach, loquat, or nectarine, chopped
  • 1/2 cup coconut palm sugar
  • 3/4 cup flour
  • 1/2 cup unsalted butter, chilled and cut into pieces
  • 1 cup rolled oats

Crust

  • 2 cups flour
  • 1/2 cup coconut palm sugar
  • 1 cup butter

Preparation

Preheat the oven to 350 F.

Crust: Mix the flour, palm sugar and butter with an electric mixer til crumbly, about 2 minutes. Press the mixture into six 4-inch tartlet pans, so that it’s about 1/4 inch thick. Bake for about 20 minutes, checking frequently after 10  minutes, til the crust is lightly browned.

Filling: While the crusts cool, raise the oven temperature to 400 F. Toss the stone fruits in a large bowl with 1/4 cup of the palm sugar and 1/4 cup of flour. Spoon the mixture onto the tartlet crusts.

Put the remaining flour and butter into a food processor and pulse until the clumps are about the size of a pea. Add in the remaining palm sugar and rolled oats and pulse to combine. Press the mixture over the stone fruits.

Bake until the stone fruits are tender and the topping is a golden brown. Serve with whipped cream or ice cream if desired.

 

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