I had some peach puree in the freezer so I decided to make some posset with it. That is a rich, silky smooth dessert made with cream and sugar. I then decided that instead of serving in glasses, with little biscuits, I would make tartlet cases and put the posset in those for serving.
The recipe for the posset is very simple indeed. For the pastry it is a little more complicated, but still easy. Of course you could always use shop bought shortcrust pastry and that would work just as well.
I am very pleased with how the tarlets turned out, with the lovely short pastry and that very creamy and silky smooth posset, with the subtle flavour of peach enhancing the cream.
For the pastry
- 300g plain flour
- 125g cold butter cut into cubes
- 30g caster sugar
- 1 medium egg(large in USA)
- 2 tbsp cold milk.
- Egg white for an egg wash.
- 600ml double cream
- 150g caster sugar
- 140g peach puree (or 100g lemon juice or other fruit puree)
- In a food processor place the flour, sugar and butter.
- Process until the mixture resembles breadcrumbs.
- Add the egg and process until combined.
- Add the milk and process until the mixture begins to clump.
- Tip out onto the work surface and simply squeeze it together into a ball and flatten a little.
- Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180C/160C Fan/350 F
- Using between half and 2/3s of the pastry roll out 6 discs large enough to line tarlet pans, with an overlap of pastry.
- Prick with a fork and then line with parchment paper.
- Add baking beans and blind bake for 15 minutes.
- Remove the baking beans and paper and brush egg white over the surface of each tartlet case.
- Carefully cut off the excess pastry and bake for a further minute to cook the egg white.
- Set aside to cool.
- In a saucepan place the double cream(heavy cream is fine) and caster sugar.
- Bring to the boil and allow to boil gently for 3 minutes.
- Remove from the heat and pour in the peach puree, then mix to fully combine.
- Allow the mixture to cool a little and then pour into each of the tartlet cases, using small glasses for any excess.
- Allow the mixture to cool and then place in the fridge to chill for 3 hours, so that the posset firms up completely.