Doughnut peach,basil and buttermilk tartelettes

Because I had doubled my buttermilk tart dough recipe, I expanded a bit on the buttermilk theme. Plus, I am the proud owner of the cutest little tart molds - about 3 inches in diameter and 2 inches deep. Pregnant as I am, I often have this 3 o'clock tummy call for something yummy to eat, and since doctors recommend eating small portions...
So this is gonna be an easy post, since half of the work is done (the pie dough that is). As for the pear tartelette, I recommend you split your dough in 2 before rolling down, and keep one half in the fridge since it is best to work with very dough.

Doughnut Peach, Basil and Buttermilk Tartelettes: (Tartelettes aux Peches Plates, Basilique et au Babeurre)

For 6 small (about 3 inches in diameter) tartelettes


Buttermilk Tart Dough (see previous post - Buttermilk Pear Tartelettes)
3 doughnut peaches, peeled, halved, then each half cut in about 4 or 5 slices
2 medium eggs
1/4 cup buttermilk
1 1/2 tbsp unsalted butter, melted
1/4 sugar
2 tbsp lemon juice
pinch of salt
a handful of small basil leaves
1 sachet gelatine
2 tbsp water
1/2 cup pear or apple juice

If your tartelette molds need to be floured, go for it.

Roll out half of the dough on a floured surface (keep the other half of dough in the fridge). Cut up circles of the diameter you need for your tartelette molds. Fill up each molds with the circle of dough. With a fork, poke tiny holes in the dough. Cover each tart with a cut-out circle of parchment paper and fill up with pie weights or dry beans Let the unbaked crusts chill 30 minutes to an hour in your fridge.

In the meantime, prepare the custard by whisking together the melted butter, sugar, eggs, buttermilk, salt and lemon juice.

Peel, core and slice the peaches in 2, then cut each half them up in 4 or 5 slices.

Preheat your oven to 350°F.

Bake the crust for 10 minutes.

Place half a sliced up peach delicately inside each crust. Cover up with custard and put back in the oven for about 45 minutes or until the surface of the tartelettes and peaches golden.

Let chill completely.

Arrange a few basil leaves on each chilled tartelette.

Prepare a glaze by mixing the content of a gelatine envelope with a tablespoon of water and when dissolved, whisk in apple or pear juice. 

Pour one or two spoon of this liquid on each pie so that the basil leaves are covered and the liquid reaches to the edge of the crust. 

Chill in your fridge for at least two more hours.

Serve at room temperature (the tartelettes should unmold easily at room temperature).