Yesterday, I went to a harvest potluck at Jeff’s house, at which we all contributed at least one dish that contained something we grew ourselves. The menu consisted of (the harvest items are starred): eggs with chives* and goat cheese, thyme*- and mint*-infused lemonades*, bruschetta with basil* (my contribution), and an apple* and persimmon* cobbler. We also enjoyed freshly baked homemade bread sprinkled with sea salt (another of my contributions), as well as a red, purple, and wild rice pilaf with grilled mixed vegetables, and peach and dried cherry tartlets (also mine). These last few dishes, while not made with home-grown ingredients, complemented the menu really well.
The tartlets came out so well, and looked so darn cute. Even though I did not grow the peaches or the cherries, they are definitely harvest-themed and were quite tasty! I made them with the help of my lovely new friend Nicolette, who came over the night before to cook and have dinner and do crafty things before we went to the potluck in the morning. She rolled the crust and suggested the leaf for the top of each tart; I made the filling and heaped each little tart full of peaches and cherries. Here is the recipe, which is simple and delicious to make.
- 2 cups flour
- 1 teaspoon kosher salt
- 1/2 cup canola oil
- 5 tablespoons very cold water
- 6 fresh peaches, peeled and cut into 1/2 inch chunks
- 1/2 cup dried tart cherries
- 1/4 cup natural cane sugar
- 1/2 teaspoon allspice (freshly ground if you can)
- 2 tablespoons arrowroot powder or cornstarch
Preheat oven to 400 degrees Fahrenheit.
Prepare the crust: Combine flour and salt in a medium bowl. Whisk together oil and water and add all at once to flour mixture. Stir with a fork until crust forms a ball. Set aside while you prepare the filling.
Prepare the filling: As you peel and cut the peaches, place them in a large bowl. Add the cherries. (Feel free to add more cherries if you like them, this is just a general guideline.) Mix together sugar, allspice, and arrowroot powder in a small bowl, and then add to fruit and toss. Set aside.
Divide the crust into 12 equal pieces, and roll each into a 5- to 6-inch circle. Line each of 12 tartlet pans ( 3.5 inches in diameter) with the crust circles, trimming extra from the edges. Reserve trimmed crust scraps. Place tartlet pans on a baking sheet. Fill each tartlet with 2-3 tablespoons of filling.
Re-roll crust scraps. Using a small leaf-shaped cookie cutter or a knife, cut 12 leaves and place one on top of each tartlet. Sprinkle each leaf with a pinch of cane sugar.
Bake for 25-30 minutes, until crusts are golden and pull away from the edges of the tartlet pan. Cool at least 15 minutes before eating.
(Side note: Frequent readers will notice I have real, non-Photo Booth pictures again. I got a card reader from Best Buy the other day which works like a charm.)