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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Peach Curd & Rosewater Tartlets with Basil Whipped Cream and Nasturtium Flowers

Baking

06.13.2012

Peach Curd & Rosewater Tartlets

The summer solstice is fast approaching, and this is food for the denizens of summer, the fair folk of the emerald isle of Tír na nÓg, the faeries. I used to believe in them. I believed in diaphanous winged fay with golden hair, in wizened hobgoblins of the kitchen fire, mean hair pulling pixies and sprites that bite, changeling children, watery sylphs, salacious nymphs, and all the descendants of the fiercely private sidhe. Growing up I left them offerings on my bedside table, bowls of rose petal water and honey sweetened fairy cakes.

Peach Curd & Rosewater Tartlets

As I got older I constructed elaborate metaphysical theories that allowed for the existence of elemental beings that flickered in and out of our plane, passing through like vapor or illusive gravitons, their force felt but rarely seen in this dimension. I grew up by a lake in the woods of north Georgia, and it was easy to believe that faeries lived in the mad rose bushes that flanked our house, the abandoned well in the woods, and the willows that dripped off the banks of the lake. I swore I saw their wings glint, reflected in the green waters. I believed in them for a very long time. I chose to do so. I was in the closet about it, but I believed in them well past the age at which one usually believes in such things. Given, I believed in my own special formulation of them, and I met it with a reverence usually reserved for either science or old time religion. The way I saw it, it was even older time religion. I’ve Irish roots after all.

I still believe in the realm of the fae & its trappings: rose tangled vales, swimming holes, and licentious, balmy nights. I believe in mountain creeks and waterfalls. I believe in cookery and cast iron to keep the evil ones away. I believe in a reality that is of a higher order than the one perceived by mundane consciousness. I believe folklore, art, religion, and science all talk about this reality. And I believe that the concept of faeries illuminate a real experience, and in that sense, I still believe in faeries because I believe in misfortune, small gifts, and the 10,000 joys and sorrows out of our control that make up the life of every human being. Angels, chance, fate, fae. We all believe in something.

Filled with peach curd redolent of roses and topped with a cloud of fresh basil whipped cream and a single nasturtium flower, these faery food tarts celebrate summer in the south: the lightening bugs, juicy peaches, bounty at the market, and the long, sultry evenings. They are unique enough to remind me that life isn’t ever boring, that fruit and the tremulous energy that makes up all matter is itself quite magical, and that the alchemy of a homemade dessert is the province of good witches.

So when you find yourself at the market this summer, pick up some peaches, and if you’re lucky enough to find them (I purchased my nasturtiums from Pocket Farm on Wednesday at the Main Street Market), get yourself some edible flowers. Have one of these tarts outside with a glass of herbal iced tea on a midsummer night and you’ll feel like a veritable Titania or Oberon.

Peach Curd & Rosewater Tartlets
Peach Curd & Rosewater Tartlets


Technical Notes on the Alchemy of Peach & Rosewater Tarts:

• The pastry shell is the one I’ve been using of late, from the wizard himself, Chef Keller. Recipe found here.
• You whip the curd for a healthy amount of time, 20-30 minutes, to get it quite thick. But remember that it will thicken further as it cools. Be tenacious. It’s worth it.
• Ease into the rosewater, maybe starting at as little as 1/4 teaspoon, as a little goes a long way. I was overly zealous the first time (used perhaps a tablespoon?) but happen to be a mad flower eating sort so I didn’t mind, actually liked it. You might mind though, so easy does it and use it to taste. Tasting the curd is fun. Because it is good. So taste until it’s the way you like it.
• Basil whipped cream is wonderful. Make at your own risk. I ate so much straight out of the bowl I was worried I’d have to make more for the tarts. Also, for a less rustic presentation pipe your whipped cream if it pleases you. I, for one, used the “spoon method”.
• While magical decorated with edible flowers, they look lovely with just basil leaves and are delicious with nothing at all. That said, with prettily piped whipped cream and various edible flowers of all colors, these would be excellent fête fare. Can be made as a full size pie, tiny tarts, etc.

Peach Curd & Rosewater Tartlets

Peach Curd and Rosewater Tartlets

with Basil Whipped Cream and Nasturtium Flowers

makes enough curd for about 5 tartlets or 1 full sized tart

Ingredients

•fully baked buttery pastry shells or short crust of your choosing

for peach curd:
adapted from Epicurean
• about 3 large peaches peel & pureed, about 1 heaping cup of peach puree
• 1/4 tsp – 1 tsp rosewater, to taste
• 2/3 cup sugar
• 4 egg yolks
• 5 tablespoons butter
• 1-2 lemons worth of juice 1-3 tablespoons, to taste

for basil whipped cream:
• 4-5 large basil leaves torn into pieces
• 1/4 cup (50 g) sugar
• 1 cup (240 mL) heavy cream

Peel peaches with a paring knife, remove pit, and puree in a food processor or blender (I use my mini cuisinart) until smooth.

Make curd. Combine all ingredients except butter in a heat proof bowl and whisk constantly over a pot of simmering water, 20-30 minutes, until thickened & it coats back of wooden spoon. Remove from heat and whisk in butter one tablespoon at a time. Strain curd through a mesh sieve (I skipped this step and didn’t mind, but straining will result in a finer texture) and chill. As noted abovie, it will thicken further as it chills.

Make whipped cream while the curd chills. Combine sugar and basil leaves in the bowl of a mini food processor and grind until completely combined to make “basil sugar”. This can also be accomplished with a mortar and pestle. Pour cream into the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks begin to form and slowly add basil sugar with the mixer running until the sugar is dissolved and you have stiff peaks.

Fill cooled pastry shells with the curd and either pipe or spoon the basil whipped cream on top. Garnish with edible flowers and basil leaves. Serve at room temperature or chilled.

peaceh curd and rosewater tartlets

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tags: baking, basil, curd, dessert, faery, fairy, pastry chell, pate brisee, peach, Pie, rose, rosewater, smmer, tart, tartlet, whipped cream

22 thoughts on “Peach Curd & Rosewater Tartlets with Basil Whipped Cream and Nasturtium Flowers”

  1. Kate says:
    June 13, 2012 at 10:42 am

    I made honey-sweetened Meyer lemon curd and blood orange curd this winter, but peach curd is some kind of brilliant. Add basil whipped cream and nasturium and mmm… this is a dessert fit for a queen fairy.

    Reply
    1. Local Milk says:
      June 14, 2012 at 1:27 am

      Honey! Duh. I will be making my next batch of curd w/ honey instead of sugar, for certain. More fairy kosher that way, obviously.

      Reply
  2. literallyspeaking says:
    June 13, 2012 at 12:19 pm

    I’ve really been drawn to roses-in-food lately. What a lovely combination of otherwise un-combined flavors (rose.basil.peach.)

    So as regards fairies: they’re around… c’est sûr.

    Reply
    1. Local Milk says:
      June 14, 2012 at 1:29 am

      I’m big on flowers in food in general…lavender, honeysuckle, rose, hibiscus, jasmine, orange blossom… I want my next flower food project to be hibiscus/ginger macaron with a spicy bittersweet ganache filling.

      Reply
  3. Tartlet Sweets says:
    June 13, 2012 at 2:24 pm

    These tartlets are lovely! I have a huge affection for tartlets (hence the blog name), and I love rose water. It’s such a delicate, fragrant flavor. AND peaches, well, I live in Georgia, so they are cheap and plentiful, and I eat them constantly.

    Reply
    1. Local Milk says:
      June 14, 2012 at 1:32 am

      I grew up in GA (a couple of hours north of ATL) and live just barely north of GA in TN now… so yes, they are cheap and wonderfully plentiful! And we’re practically neighbors! As for tartlets… I share the affinity… I love vehicles for flavor combinations and tartlets are such an excellent place to experiment w/ both sweet and savory.

      Reply
  4. Laura says:
    June 13, 2012 at 11:44 pm

    Where could one squire rose water? I am very intrigued by this recipe. All your recipes lately have challenged me, and made being in the kitchen more fun. You are such an inspiration!

    Reply
    1. Laura says:
      June 13, 2012 at 11:47 pm

      Not squire. * acquire*

      Thanks, autocorrect.

      Reply
    2. Local Milk says:
      June 14, 2012 at 12:45 am

      You can get rosewater for cheap at any middle eastern grocer (Family Food Mart on Brainerd road had it last time I checked). You can also order it online (which is what I do). Lastly, if you’re in the Chattanooga area, Fresh Market carries it. You’ll find it in the baking section along with the vanilla etc.

      Reply
  5. Laura says:
    June 14, 2012 at 2:20 pm

    Thanks!

    Reply
  6. meg says:
    June 15, 2012 at 2:39 pm

    This vaguely reminds me of something we did last summer with some heartbreakingly ripe peaches of late summer. Halve and pit. Grill. Fill with goat cheese. Drizzle honey. Top with mint leaves. Peaches are truly one of the best things about the South. I usually invest in a bushel of them, and they never go to waste. Thanks for the lovely post.

    Reply
  7. Marian says:
    July 4, 2012 at 3:36 pm

    Mmm, what a delicious recipe! I found your blog via dessertstalking and I like it very much. First of all your recipes are inspiring, your pictures are beautiful and I love the mission behind your blog!
    Many greetings from Belgium,
    Marian

    Reply
  8. baby onion says:
    July 11, 2012 at 4:30 am

    Do you cook the peaches before puree’ing them- or peel and puree the raw fruit?

    Reply
    1. Local Milk says:
      July 11, 2012 at 3:08 pm

      I have made them with peel and without. If you are looking for a more refined texture, peel the peaches then puree them. I do not cook them.

      Reply
  9. Anonymous says:
    July 25, 2012 at 1:44 pm

    I made this with a meringue base, instead of the pastry shells, into a peach curd Pavlova. It was awesome and used up most of the egg whites that are a “left-over” from making the curd. Thanks for the inspiration!

    Reply
    1. Local Milk says:
      August 2, 2012 at 10:39 pm

      I’d love to try that! Sounds like a wonderful lighter alternative.

      Reply
  10. Anonymous says:
    December 18, 2012 at 10:06 pm

    thanks for sharing.

    Reply
  11. Amanda Patten says:
    July 20, 2013 at 8:39 am

    These look wonderful! Perfect for summer. Also, as an Irish-American who grew up on the coast of Maine, I too chose to believe in the Sidhe long after the acceptable age limit. It was refreshing to see the mystery and excitement of those stories revived in your post. Your blog is wonderful!

    -Amanda

    Reply
  12. J / *sparklingly says:
    August 22, 2013 at 1:53 pm

    Wow, what a striking combination!

    PS. This reminded me of my beloved Anne Shirley’s many-odes to faeries and sprites, albeit your take is much more feisty, which of course, I adore.

    Reply
  13. Natalie says:
    January 10, 2014 at 1:21 am

    So lovely. Thanks for sharing~

    Reply
  14. Pingback: MINI ICED TEA CAKES WITH PEACH CURD
  15. Ema says:
    November 25, 2017 at 11:05 am

    Did I ever said I love the things you do??? Today is saturday it’s cloudy and a little bit cold..so perfect for baking …your Peach curd and basil cream sounds sooo yummy!!! But today i’ll try Ginger cookies Crust 😀 what do you think?? i’ll tell you tomorrow 😉

    Reply

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