Summer Nom Leftovers Pt. 2

December 5, 2010

Heyyooo for blog-posting-splosion. I don’t anticipate this being normal. Just have had a lot of free pondering-time lately and thought I should post some more.

Okay so here is another amazing recipe Josie and I worked on this summer. Peaches are an amazing fruit and I have many memories of them in the summertime as my grandfather used to have a tree in his backyard. Nothing really compares to food that you have hand picked, so once peaches were in season we went to a local source in Charlottesville. However, before that we had hit up the Harrisonburg Farmer’s Market. There we got an excellent deal on these rosy-golden sweet treats. $5 for a bag I believe. (Honestly, it seemed a little shady-shady to me that the vendor had like 5 bags on table. I had theorized that he may have been picking fruit off of other people’s trees…but I think that was just my overactive imagination). Regardless, these were a great deal.

Swimming in my head all summer had been memories of a butterscotch peach pie my mom used to make when we lived in California. That was pretty much the only route I could foresee these peaches taking. I did take a slight detour from the memory though and thought mini tarts would be great (and a way to use my tartlet pans). Here was the resulting recipe.


-This pastry dough…there are no words….let me try: buttery, flakey, crisp, delicious, perfect. I think it is my favorite tart crust!

-Nectarines would be a great replacement for peaches (obvi).

So tasty! <(^_^)>

Butterscotch-Peach Tartlets

For Crust: (recipe from William-Sonoma Essentials of Baking)

  • 3 oz. cream cheese
  • ½ c unsalted butter
  • 1 cup all purpose flour

For Filling:

  • 3 tbsp. butter
  • 1 ½ cups brown sugar
  • ¾ c boiling water
  • 3 egg yolks
  • 1 ½ c. soymilk
  • 6 tablespoons flour
  • ½ tsp salt
  • 2 lbs peaches, peeled and sliced into wedges
  • ½ cup sugar

To prep peaches, put the slices in a bowl with sugar. Give a good stir and set somewhere to let macerate and sweeten.

To make crust:

In a large bowl, using a large wooden spoon, stir together the butter and cream cheese until smooth and blended, about 2 minutes. Add the flour and continue stirring until a smooth dough forms.

Transfer the dough to a work surface and shape into a thick disk. Using a sharp knife, cut the dough into 6 equal portions. Roll each portion into a ball and place into tartlet pans. Freeze for 30 minutes.

Preheat oven to 400° and line frozen tart crusts with large piece of aluminum foil. Fill the foil lined crust with dried beans, uncooked rice, or fancy weights (if you have). Bake until it dries out, about 15 minutes. Remove weights and decrease temperature to 350° and bake for about 10 more minutes or until nicely golden brown. Set aside to cool.

To make filling:

Melt butter in saucepan over medium high heat. Add brown sugar and allow it to mix together with butter. Let the mixture brown, it will get rather aromatic. Gradually add in water.

In a separate bowl, beat egg yolks and add in a small amount of the soymilk and flour. Stir until the mixture comes together. Add the rest of the soymilk and salt. Slowly pour the lava sugar mixture into the egg mixture, beating well to avoid scrambling the eggs. With the lava sugar successfully integrated into the eggs, return it to the saucepan and cook until thick. Store in the fridge with some cling-wrap touching the filling to prevent a skin from forming.

Putting it all together:

Take cooled crust and put about 1/3 cup cooled butterscotch filling inside. Take the peach and place in an aesthetically pleasing pattern atop the pudding. Serve immediately and nom!

~Erik <(^_^)>



  1. Dude. DUDE. Butterscotch???? These look amazing . . .

    I’m going to venture to say that they are probably not the most healthy thing for you. I’m also not saying that’s a bad thing. I hope I have the time to make these one day, and watch my “fat-free” family cringe as I eat every morsel.

    • Yeah, they are definitely a sometimes food but oh so worth it.

  2. wow!
    by the way. This blog is awesome!
    you never told me you had one! 😛

    • Thanks Ari! Just recently started to share recipes and such. Yah!

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