Rose-Shaped Peach Tarts

Short and buttery tart shells filled with a creamy vanilla bean mascarpone cream and a swirl of fresh peaches arranged into an elegant rose.

Jump to:

• What tart mould to use
• Tips for lining the tart shell
• Tips for creating the rose
• 📖 Recipe
• 💬 Comments

With summer coming around soon it'll be the start of stone fruit season for us here in Australia, while the rest of the northern hemisphere nears winter. I love stone fruit because it is perfect for desserts! Their soft and sweet texture can be baked into a pie, or served fresh and both are equally delicious.

Today we are using them to create a stunning rose on top of a mascarpone cream filled tart!

These tarts may look challenging, but once you have the basics down you'll be pumping out these beauties. Not only does this work with peaches, but it can also work with other fruits like plums, apples, pears and even mangoes!

What tart mould to use

To create these tarts I used a 650mm perforated tart ring. If you are able to find these I highly recommend them! The perforation on the tart rings mean you can bake these without blind baking. If you're new to baking blind baking means filling the tart shells with baking beans to prevent them from puffing up as they bake. With the tart rings you won't need to blind bake as it evens out the heat distribution, creating an even golden brown colour with a reduced bake time!

Using a regular tart mould

If you only have regular tartlet moulds that's ok too!

To line the tart shells cut out a circle that is 2-3cm larger than the diameter of your mould. Then gently press the dough into the crevices of your mould and trim the edges. Once the mould has been fully lined, use a fork to dock the base to make several small holes. This prevents the dough from rising, then chill the dough before baking.

To blind bake the tartlets line each of the tart shells with baking paper and fill them with baking beans or rice and bake for 20 minutes, or until the tart shell is no longer raw. Then remove the baking paper and beans and bake for another 10 minutes or until the pastry is lightly golden brown. Now you have perfect tart shells for filling

Using a perforated tart ring

If you are using a perforated tart ring, cut out the bases using the ring and lay them on a sheet of baking paper or a baking mat. If you have a perforated baking mat even better! A perforated baking mat creates even heat across the bottom of your tarts so that they will be perfectly flat.

Once the bases are lined, cut out 2cm strips of dough and carefully line the edges of your rings. Seal the edges together, trim the sides and chill before baking! All your need to do is dock the base and bake for perfect tart shells!

Tips for lining the tart shell

Getting the perfect tart shell is the beginning of an awesome tart. There are a couple of things to keep in mind when lining a tart shell: the shell thickness and chilling the dough!

Creating the perfect tart shell thickness

You want to create a shell that doesn't overpower the rest of the tart. When making mini tarts or tartlets it's easy for the shell to overpower the rest of the dessert if it is too thick. However you might find it hard to create a thin tart shell as the pastry becomes harder to handle.

I recommend rolling your dough out to 2mm in thickness. This is the perfect thickness for a mini tart and it is still easy to handle.

Chilling your dough

Chilling your dough is important for a couple of reasons. The first is because it makes it easier to handle. When the dough is at room temperature it will be very soft and pliable. This makes it prone to breakage especially when it has been rolled thinly.

Once your dough has been rolled out to 2mm in thickness place it in the fridge or freezer to firm up before using it to line your moulds. That way it won't melt and break the moment you transfer it to your mould. I recommend chilling the dough for 30 minutes.

After you have lined your tart shells you need to chill them again. This is the second reason why chilling is important. Chilling your dough at this stage prevents the tart from shrinking when baking. Chill them for 30-60 minutes before baking them!

Tips for creating the rose

Now we're onto creating the rose! The rose is actually very easy to create once you have the basic technique down.

Use a vibrantly coloured peach!

Using a bright coloured peach is the first step to creating a beautiful rose. The skin of the peach will essentially become the colour of the rose from the top down. I like to use peaches with a red skin for the perfect rose colour

• Cut thin slices

Cutting thin slices is the secret to a perfect rose. If the slices are too thick it'll make them harder to roll into a rose shape. Not only that but it also increases the possibility of the slices cracking as you roll them. Slice them as thinly as possible. If you have a mandoline on hand this is the perfect tool for perfectly even slices the whole way through.

• Roll tightly

Make sure you have a good grip on the slices and roll as tightly as possible. A tight roll will give you a full flower. Once you have the flower rolled you can place it on top of the tart and pull out the edges to create the perfect rose.

Let's Get Baking

Now you have all the tips are tricks to create a perfect tart shell and rose you are fully equipped to create these tarts. Trust me when I say you'll absolutely stun your family and friends with these!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Print

📖 Recipe

Related Recipes