So you know those days when you're baking and for some reason the kitchen just kind of throws up all over itself?
I had one of those days.
Somehow...I don't even know. This just...happened.
So there's a little sneak peak into what my kitchen looks like most of the time! Let's move on... ah yes! Peach lemon tartlet!!! This recipe is so good...
You just bake up the tartlet shells, cook the lemon filling and the peach filling, and you have yourself some incredibly delicious tartlets!
What I love about this recipe is that it's low in sugar--sweetened by the peaches and some honey. Healthy, wholesome, real food.
A creamy lemon filling encased by a perfectly crisp shell and topped with that sweet, peach perfection that compliments the tangy lemon heaven just right.
I love this recipe.
So let's get baking!
Peach Lemon Tartlets
- 4 tartlet shells (recipe here)
- Lemon Filling:
- 3 eggs
- 1/4 cup agave or maple syrup
- zest of 2 lemons (about 1 T)
- 1/2 stick butter or coconut oil
- 1/4 cup lemon juice, separated (use 1 T to combine with cornstarch)
- 2 tsp cornstarch
- 1 tsp vanilla
Start by stirring 1 T lemon juice with 2 tsp cornstarch together until smooth. Set aside.
In a medium-sized pot, thoroughly whisk the eggs, agave, and lemon zests. Turn the heat to low while whisking and heat slowly. Once whisked thoroughly, add in the butter. Once the butter is melted, add in the lemon juice and the lemon-cornstarch combo. Cook on med-low heat, whisking for 4-6 minutes until thickened. Stir in the vanilla.
Pour lemon filling into cooled crusts. Place the crusts with the lemon filling in the fridge for an hour. Now make the peach filling.
- 2 cups sliced and peeled peaches (I used frozen, but fresh is great too)
- 1/4 cup honey
- 1 T cornstarch + 2 T water
Mix together the cornstarch and water in a small dish. Set aside.
In a medium-sized pot, heat sliced peaches and honey for a few minutes on medium heat. Once it begins to simmer, turn the heat down and add the cornstarch mixture. Stir well and slowly cook until thick, about 5-7 minutes.
Remove crusts from the fridge and spread cooked peaches on top. Return to fridge and let set for about 2 hours.