4.5 from 2 votes

Fresh peach tartlets

Course Breakfast, Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Giulia


For the pastry shells:

  • 150 g of raw cane sugar
  • 150 g of butter at room temperature
  • 1 free range egg
  • 300 g whole spelt flour
  • 1 pinch of salt

To fill the tartlets:

  • 8 ripe nectarines
  • 8 tablespoons of raw cane sugar
  • 2 sprigs of lavender
  • Zest of 1 organic lemon


  • Rub the butter with the raw cane sugar with the tip of your fingers.
  • Mix in the beaten egg. Sift the spelt flour with salt, then rub it into the dough.
  • Knead into a ball, flatten it a little bit, wrap in cling film and let it rest in the fridge while you're making the filling.
  • Heat oven to 180°C.
  • Peel the nectarines, dice them and simmer in a saucepan with raw cane sugar, lemon zest and lavender. Simmer for about ten minutes over low heat, until soft and almost melting.
  • Remove the pastry from the fridge and roll out on a floured surface with a rolling pin.
  • Butter and flour 8 10cm wide tartlet moulds and line them with the pastry dough, spoon the peaches into the pastry cases and decorate with a lattice top.
  • Bake the tartlets for about 25 minutes, until golden brown.
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