Again, I am late in posting this recipe as I have been busy having holidays and enjoying summer outside, but I have had this recipe written down and pics ready since more than a month. But I still want you to try these yummy and easy Peach & Lemon Balm Syrup Mini Tartelettes out before the peach season is gone, so I am now enjoying the rainy days in Belgium and sitting at home, and posting this for you. 🙂
Some time ago, I received a bunch of lemon balm from a Wallon gardener that I buy veggies from, so I substitute verbena in “Feuilletés croquants la vie en rose” recipe from Vitalfood magazine. I also went for a different shape of this dessert. Instead of long tartes I decided to do mini tartelettes. The result was simply delicious! The lemon balm syrup gives peaches such an unforgettable taste and the almonds make the tartelettes a bit crispy while maintaining the smooth and melting texture.
Me personally, I love peaches! Sweet, tasty and refreshing fruit with pleasant smell. No surprise that Luis XIV. had 30 peach varieties in his garden in Versailles – I think I like Sun King more and more! 🙂 But fortunately we never had such a choise on our garden, otherwise I would have become one big peach myself too. 😛
Did you know that in China, the country of origin, peach is a symbol of eternal youth and long life? I doubt that the vitamins stays after the baking process, but you can bet that this is much healthier than serving your guests industrial cookies. 🙂
- 1 puff pastry
- 4 peaches
- 20 raspberries (or more - depending on the size of molds and consequently number of tartelettes)
- 100 g sugar
- 2 sprigs lemon balm
- 2 tbsp. lemon juice
- 50 g sliced almonds
- Preheat the oven to 200°C.
- Put sugar in a pot, add lemon juice and 1 glasss of water. Bring to boil and boil for 5 minutes on a low heat. Add chopped lemon balm leaves and simmer for another 5 minutes. Remove from the heat and leave infuse, covered, for 10 minutes.
- In the meantime, peel the peaches and slice them thin. Place the peach slices into the syrup and bring to boil, then simmer for 10 minutes.
- Divide the puff pastry into 20 pieces, so that you can put some in each mini tartelette mold. If you are using classic molds and not silicone ones, grease them and flour them first. Then put few peach slices with the lemon balm syrup in each, and place a raspberry in the center. Sprinkle with sliced almonds and bake for 15-20 minutes.
- The best is to serve these mini tartelettes right after they cool down.
- The number of tartelettes depends on the size of your molds. (If they are small, you will probably need more raspberries.)
