I had some white peaches and some raspberries on hand, and was headed to a party on a farm just west of Portland, so I thought it would be a good opportunity to make some stewed peach and raspberry mini tarts. Something easy to eat, and good to look at. The recipe is below:
3 cups flour
Pinch of coarse salt
3/4 cup sugar
10 tablespoons cold butter, cut into pieces
1 tsp baking powder
1 egg white
Beat the butter, sugar, and salt together in a stand mixer until pale. In a separate bowl, whisk the egg and egg white together, and slowly add to the butter mixture while the beater is on slow. Whisk the flour and baking soda together, then carefully pour into the butter/egg mixture. Mix only until blended. Wrap the dough in plastic, and let chill at least 1 hour.
Mold into mini tart pans or ring molds. Place parchment paper or foil into the ring molds and fill with beans, rice, or pie weights, and bake at 350 F until just golden, but not any longer, or the tart dough will be too stiff.
2-3 sliced white peaches
1/2 cup sugar
3 tbs water
1/2 tsp cinnamon, clove, and cardamom each
1 punnet of raspberries
Mix all of the ingredients except the raspberries in a saucepan and cook on medium heat, stirring occasionally so the mixture doesn’t burn. The goal is to release the juices and create a thick syrup. Once the liquid is thick, remove from heat and let cool.
1 lb cream cheese, softened
1 tsp cardamom
In a mixer, mix the three ingredients together until creamy and well-combined.
To assemble the mini-tarts, put the cream cheese mixture in a piping bag and pipe into the mini-tart shells, then smooth with a back of a spoon. Then arrange peach slices and syrup on top, and garnish with a raspberry.