Soak gelatin in the 1/4 cup cold water, then stir over boiling water until dissolved. Remove glasses or dishes from the refrigerator and divide the peach preserves between each one, topping the crust. Cut the last peach into wedges. Puree peaches in a blender. Press the dough in an even layer into the bottom and sides of the pan. Add gelatin, lemon juice and sugar to the peach puree. This is a review which is loooong overdue. Once the filling is set, spoon into the star tipped pastry bag. Freeze the shell for 30 minutes, and while it’s in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights. Bonheur Pâtisserie Part 1 – Light Sakura Peach Mousse & Valrhona Chocolate Tart. Add pecans halves and peach wedges and toss to coat. Then again, so is the long list of things which I’d wanna write about! Either in a small pan or in the microwave, melt butter and stir in brown sugar.

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