I know I could have just eaten these fuzzy peaches au naturale; or cooked in a sweet tart or crumble, but I was both curious and up for a challenge to try a Anglo-Indian recipe called 'Curried Peach Tartlets' that I had seen in one of my cookbooks.
D was far more accepting of these 'Curried Peach Tartlets' then me. His only criticism, he thought there was too much pastry. He suggested perhaps removing the fluted pastry sides, as the pastry base would have sufficed. I actually agree with him.
I served these simply with some home grown salad leaves. I am submitting this to Susan of The Well-Seasoned Cook who is hosting August edition of Veggie/Fruit of the Month which is Peaches. This is a vegetarian event created by Priya of Mharo Rajastan's Recipes. I am also linking this post to Wendy's blog Greenish thumb as I want to share my homegrown salad leaves and borage flowers; as well as This Weeks Craving: Peaches hosted by Mom's Crazy Cooking.
Makes 6 individual tins
Ingredients for the pastry base
375g plain flour
2 egg yolks
2 tablespoons water
For the filling
1 tablespoon sunflower oil
6 shallots, peeled and sliced
2 cloves garlic, crushed
3 large peaches
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon black mustard seeds
1 teaspoon freshly grated ginger
¼ pint vegetable stock
280g – 360g soft goats cheese
Method for the shortcrust pastry
Sift the flour. Rub in the butter. Beat in the egg yolks and enough water to mix well Combine the flour to make a soft dough. Knead briefly, then rest fro at least 30 minutes in cool place wrapped in clingfilm or greaseproof paper.
Roll out pastry and line 6 individual tartlet tins. Trim the excess pastry and blind bake for 15 – 20 minutes.
Allow to cool.
For the curried Peach filling
Pour hot water over peaches, peel. Halve and stone them. Set aside
Heat oil in a wide pan with a lid, then add the mustard seeds until they pop, then stir in the rest of the spices (except for the garam masala) and cook for a minute, before stirring in the shallots and garlic. Cook until tender. Pour the vegetable stock into the pan, add the garam masala and stir well. Add the peaches, cut side down. Simmer spooning the curry mixture over the peaches, for about 6 – 8 minutes. Then using a slotted spoon, remove the peaches and set on a plate. Cook the sauce until it has thickened. Turn heat off.
In the pastry tartlets, place a generous layer of goats cheese in the base of each, top with a peach half, cut side down and spoon over the curry sauce. Return to the oven to warm through for 10 - 15 minutes. Remove from the tins and serve. Adapted from Neither Fish Nor Fowl by Sarah Beattie.