Kamut Peach and Basil Tartlets with Honey Glaze

Name: Kamut Peach and Basil Tartlets with Honey Glaze
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 1½ cups (180 g) kamut flour; ½ cup (60 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes; 3 tablespoons (45 ml) ice water; 3 whole (500 g) medium ripe peaches, peeled, pitted, and sliced into ¼-inch wedges; ¼ cup (10 g) fresh basil leaves, loosely packed, finely chiffonade; ¾ cup (180 ml) heavy whipping cream, cold; 3 ounces (85 g) mascarpone cheese, at room temperature; 2 tablespoons (15 g) powdered sugar; 3 tablespoons (45 ml) honey; 1½ teaspoons (7½ ml) fresh lemon juice; 1½ teaspoons (7½ ml) water

From the MyKitchenBank Kitchen

Individual tartlets with a tender, nutty kamut flour crust filled with fresh peaches, basil cream, and topped with a delicate honey glaze. The combination of sweet peaches, aromatic basil, and floral honey creates a sophisticated dessert that celebrates summer fruit.

Prep: 45 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 50 min
Makes: 6 tartlets (4-inch/10 cm each)

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Ingredients

6 servings

For the tartlet shells
1½ cups (180 g) kamut flour
½ cup (60 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes
3 tablespoons (45 ml) ice water
For the filling
3 whole (500 g) medium ripe peaches, peeled, pitted, and sliced into ¼-inch wedges
¼ cup (10 g) fresh basil leaves, loosely packed, finely chiffonade
¾ cup (180 ml) heavy whipping cream, cold
3 ounces (85 g) mascarpone cheese, at room temperature
2 tablespoons (15 g) powdered sugar
For the glaze
3 tablespoons (45 ml) honey
1½ teaspoons (7.5 ml) fresh lemon juice
1½ teaspoons (7.5 ml) water

Equipment (9)

Stand mixer or mixing bowls
Food processor (optional but helpful for pastry)
Six 4-inch (10 cm) tartlet pans with removable bottoms
Baking sheet
Parchment paper
Small bowl
Whisk
Sharp knife
Pastry brush

Steps

Before you start

Cut cold butter into cubes and chill for 20 minutes before making the dough
Preheat oven to 375°F (190°C) before forming tartlet shells
Select ripe but firm peaches that yield slightly to gentle pressure
Have fresh basil at room temperature; do not refrigerate it

1
Make the pastry dough
- In a food processor or by hand in a bowl, combine 1½ cups kamut flour, ½ cup all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon kosher salt.
- Add the 6 tablespoons cold butter cubes and pulse (or cut with a pastry cutter) until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces visible.
- Sprinkle 3 tablespoons ice water over the mixture and toss gently with a fork just until the dough begins to come together.
- Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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Ready when: Dough just begins to hold together; small pea-sized butter pieces are visible
Tip: Do not overwork the dough or the crust will be tough. Keep everything cold.
2
Line the tartlet pans
- On a lightly floured surface, divide the chilled dough into 6 equal portions.
- Roll each portion into a thin circle about ⅛ inch thick and 5½ inches in diameter.
- Press each round gently into a 4-inch tartlet pan with a removable bottom, letting the dough come just up the sides.
- Trim any excess with a sharp knife.
- Prick the bottom of each shell with a fork 3–4 times to prevent puffing.
- Place the lined pans on a baking sheet and refrigerate for 15 minutes.
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Ready when: Shells are lined evenly and chilled thoroughly
Tip: Gently press the dough without stretching it; stretched dough will shrink back during baking.
3
Blind bake the shellsOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Line each tartlet shell with a small square of parchment paper and fill with dried beans or pie weights.
- Bake for 12 minutes until the edges are set and very lightly golden.
- Remove the parchment and weights carefully.
- Return to the oven for 3–4 minutes until the bottoms are dry and pale golden but not dark.
- Remove from the oven and let cool in the pans for 5 minutes.
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Ready when: Edges are set and very light golden; bottoms are pale and feel dry, not wet
Tip: Check the pan edges after removing the weights—if they are browning too fast, cover loosely with foil for the final minutes.
4
Prepare the peaches
- Bring a small pot of water to a boil.
- Using a sharp knife, score a small X on the bottom of each peach.
- Carefully place the peaches in the boiling water for 30–40 seconds, then immediately transfer to a bowl of ice water.
- When cool enough to handle, slip off the skins.
- Cut each peach in half, remove the pit, and slice into ¼-inch wedges.
- You should have about 3 cups of sliced peaches.
- Pat dry with paper towels to remove excess moisture.
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Ready when: Skins slip off easily when peaches are cool enough to touch; peaches are sliced and patted dry
Tip: Do not skip patting the peaches dry; excess moisture will make the tartlets soggy.
5
Make the basil mascarpone cream
- In a medium bowl, whisk together the cold heavy cream, 3 ounces mascarpone, and 2 tablespoons powdered sugar until soft peaks form (do not overbeat or the cream will become grainy).
- Gently fold in the finely chiffonade basil, stirring just until evenly distributed.
- The cream should be light and fluffy with visible basil throughout.
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Ready when: Cream is whipped to soft peaks and basil is folded in evenly
Tip: Whip only to soft peaks; overwhipped cream will become butter. The basil should be finely cut so its flavor distributes throughout.
6
Assemble the tartlets
- Remove the cooled tartlet shells from the pans and place on a serving platter or individual plates.
- Divide the basil mascarpone cream evenly among the tartlets, spreading it gently into an even layer on the bottom of each shell.
- Arrange the peach slices in a single overlapping layer on top of the cream, fanning them slightly.
- The tarts can sit at room temperature for up to 30 minutes before glazing.
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Ready when: Tartlets are assembled with cream and peaches layered evenly
Tip: Assemble the tartlets as close to serving as possible to keep the crust crisp.
7
Prepare the honey glaze
- In a small bowl, whisk together 3 tablespoons honey, 1½ teaspoons fresh lemon juice, and 1½ teaspoons water until smooth and well combined.
- The glaze should have a thin pourable consistency, like a light syrup.
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Ready when: Glaze is smooth, thin, and pourable
Tip: The lemon juice adds brightness and prevents the honey flavor from being overly sweet.
8
Glaze and serve
- Just before serving, use a pastry brush to gently brush the honey glaze over the peach slices on each tartlet, allowing it to pool slightly between the slices.
- The glaze will set in about 2 minutes.
- Serve immediately for the crispest crust and best texture contrast.
- If desired, garnish with a small fresh basil leaf on top of each tartlet.
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Ready when: Glaze is evenly distributed and has set slightly to a light amber sheen
Tip: Glaze the tartlets just before serving so the crust stays crisp and the glaze has a fresh appearance.

Good to know

Tips

For a professional look, arrange the peach slices in slightly overlapping rows radiating from the center of each tartlet, like petals.
If the peaches are not quite ripe enough to peel easily, blanch them for 45–50 seconds instead of 30–40 seconds.
Kamut flour has a higher protein content than all-purpose flour, so it creates a sturdier, more flavorful crust; do not skip it.
Serve tartlets lightly chilled (about 15 minutes in a cool room) for the best contrast between the crisp crust and creamy filling.

Make ahead

Tartlet shells can be blind baked up to 8 hours ahead, cooled, removed from pans, and stored in an airtight container at room temperature. The basil mascarpone cream can be made up to 4 hours ahead and refrigerated; assemble tartlets within 30 minutes of serving.

Storage & reheating

Tartlets are best enjoyed the day of assembly. Leftover individual tartlets can be refrigerated in an airtight container for up to 1 day, though the crust will soften. Tartlet shells alone keep at room temperature for up to 2 days in a sealed container. Do not freeze assembled tartlets as the cream and peaches do not freeze well.

Substitutions

kamut flour → spelt flour or whole wheat pastry flour. Both have a nutty flavor similar to kamut and will yield a slightly more tender crust. Use the same amount by weight.
fresh basil leaves → fresh mint or tarragon. Mint will add a cool, bright note; tarragon adds subtle anise notes. Use the same amount and cut the same way.
mascarpone cheese → crème fraîche or sour cream (thinned with 1 tablespoon heavy cream). Both provide tartness and richness. Use the same amount; crème fraîche is richer and closer in texture.
medium ripe peaches → ripe apricots, nectarines, or a combination. Use the same total weight. Stone fruits work well; adjust the glaze if using tart fruit by adding ½ teaspoon more honey.