Modern Fruit Baskets

Ingredients

• 1.5 cups All-purpose flour (For the pastry crust)
• 0.25 tsp Salt (For the pastry crust)
• 2 tbsp Granulated sugar (For the pastry crust)
• 0.5 cup Cold unsalted butter (Cut into small cubes, for the pastry crust)
• 0.25 cup Cold vegetable shortening (Cut into small cubes, for the pastry crust)
• 4 tbsp Ice water (Approximately, for the pastry crust)
• 2 cups Fresh peaches (Sliced)
• 2 tbsp Granulated sugar (For sprinkling on peaches)
• 1 cup Heavy cream (For whipped cream)
• 2 tbsp Powdered sugar (For whipped cream)
• 0.5 tsp Vanilla extract (For whipped cream)

Instructions

1. 1In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Preheat oven to 375°F (190°C). Roll out the pastry dough to about 1/8 inch thickness. Cut out circles slightly larger than the patty pans. Gently press the pastry circles into inverted patty pans. For the handles, cut strips of pastry about 1/4 inch wide, twist them in pairs, and bake them on a baking sheet. Bake both the baskets and handles for 15-20 minutes, or until golden brown. Let cool completely before removing from the patty pans.
3. 3Slice the peaches and sprinkle generously with sugar. Let sit for 10 minutes to macerate slightly.
4. 4In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. 5Fill the cooled pastry baskets with the sliced peaches. Insert the pastry handles. Garnish with whipped cream and peach leaves (optional).