Tessa Huff


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Mini Rustic Peach Tarts

Rustic-Peach-Tart-Vet-Tabletop Sometimes items in my condo go mysteriously missing.  I will most likely be blaming this on our move as long as I can, and not me just being unorganized.  But really, after looking through the whole kitchen, all of my baking tools, and storage, where else could a tart pan be hiding in 700 square feet?  It's probably with the missing bunt pan...  After a good effort searching, and a mini pout session, I decided to just roll with it.  I really wanted to use up these peaches, after all.

Improvisation for the win!  I decided not to let the missing tart pan get me down and made Rustic Peach Tarts instead.  In my head, I was going to create the most beautiful tart with a spiral of peach slices.  Well, by the time I got around to actually made these bad boys, it was late and I was rushed, so I think this alternative worked out for the best.  This no-fuss recipe sure tastes just as delicious as the tart of my dreams, I'm sure.  And the cute, individual servings make it just that much sweeter.


Tart Dough: adapted from William- Sonoma

1 egg yolk 2 tablespoon ice water 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/3 cup sugar 1/4 teaspoon salt 8 tablespoon cold, unsalted butter- cut into 1/2 inch pieces

Combine egg, water, and vanilla.  Set aside. In a separate bowl, stir together flour, sugar, and salt.  Cut in the butter into the flour mixture until the mixture resembles a corse meal.  Stir in the egg mixture until the dough comes together.  Turn out dough on a floured surface and work into a ball.  Wrap with plastic and refrigerate for 30 minutes.


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