Mini tartes aux pêches
Ingrédients
- 1 tasse de lait
- 1/4 tasse de sucre
- 1/2 tasse de beurre OU de margarine
- 1 (2-1/4 c. à thé) enveloppe de levure traditionnelle Fleischmann's®
- 3-3/4 to 4-1/4 cups all-purpose flour
- 1 c. à thé de sel
- 1/2 c. à thé de muscade moulue
- 2 œufs
- 1 c. à thé d’extrait de vanille pur
Peach Filling
- 4 cups chopped peaches, fresh or frozen (about 1 pound)
- 1/2 tasse de sucre
- 1 to 2 tablespoons Fleischmann's® Corn Starch
- 1 c. à thé d’extrait de vanille pur
Cream Cheese Filling
- 4 ounces cream cheese (half of 8 ounce package), softened
- 3 c. à soupe de sucre
- 1 jaune d’œuf
glaçage
- 1 tasse de sucre à glacer
- 1 à 2 c. à soupe de lait
- 1 c. à thé d’extrait de vanille pur
PRODUITS
Méthode
- Combine milk, sugar and butter and heat to 100° to 110°F. (Butter may not melt completely). Add yeast. Let stand 5 to 10 minutes to foam yeast.
- Measure 2 cups flour, salt and nutmeg in a large mixer bowl. Add the yeast mixture, eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Stir in enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a well greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place until doubled in bulk (about 1 hour).
- For peach filling, place peaches and sugar in a medium saucepan. Bring to a boil over medium heat until peaches soften and begin to break up. Stir in corn starch that has been mixed with 2 tablespoons of cold water. (Note: for best results, peach filling should be fairly stiff. If using frozen peaches or very juicy fresh peaches, you will need 2 tablespoons corn starch). Cook and stir until mixture thickens and boils for at least 1 minute. Remove from heat and stir in vanilla; cool.
- Mix all ingredients for cheese filling with an electric mixer until smooth. (If mixture is runny, chill for 10 to 15 minutes. Mixture should be soft).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover each half and let rest 10 minutes.
- Roll each half out to 18 x 12-inch rectangle. Cut each into 6 rectangles.
- Place 2 teaspoons of cheese filling and about 2 tablespoons peach filling in the center of each pie. Brush edges of dough with water and press with fork to seal. Place on greased baking sheets. Cover and let rise in a warm, draft-free place until puffy, about 20 to 25 minutes.
- Bake in a preheated 375°F oven for 15 to 18 minutes, or until golden. Transfer to wire racks to cool.
- Combine icing ingredients and drizzle over pies.
