Rosemary Peach Tart: A Perfect Dessert for Any Occasion

Introduction

Are you looking for a unique dessert that combines sweet and savory flavors? Look no further than this rosemary peach tart. With its flaky crust and juicy peaches, this tart is a perfect dessert for any occasion. Plus, the addition of fresh rosemary adds a unique twist that will surprise and delight your taste buds.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tbsp ice water

For the filling:

• 4 ripe peaches, pitted and sliced
• 1/4 cup honey
• 2 tbsp chopped fresh rosemary

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or a fork to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Transfer the dough to a lightly floured surface and knead a few times until it comes together. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter. Transfer the dough to a 9-inch (23 cm) tart pan and trim the edges. Prick the bottom of the crust with a fork.
6. Arrange the sliced peaches on the bottom of the crust in a circular pattern. Drizzle the honey over the peaches and sprinkle the chopped rosemary on top.
7. Bake the tart for 40-45 minutes, or until the crust is golden brown and the peaches are soft and bubbly. Let the tart cool on a wire rack for at least 10 minutes before serving.

Variations

Vegetarian/Vegan Version

To make this recipe vegetarian, simply replace the butter with a vegan butter substitute or coconut oil. To make it vegan, also replace the egg yolk with a vegan egg substitute or aquafaba.

Gluten-Free Version

To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend and the cornmeal with a gluten-free cornmeal substitute.

Other Variations

Try substituting the peaches with other stone fruits like plums or nectarines. You can also experiment with different herbs like thyme or basil instead of rosemary.

Conclusion

This rosemary peach tart is a unique and delicious dessert that is sure to impress your guests. With its flaky crust and juicy peaches, this tart is a perfect combination of sweet and savory flavors. Plus, it’s easy to customize with different variations to suit your taste preferences. Give it a try for your next special occasion or just as a sweet treat for yourself.

FAQ

Can I use frozen peaches instead of fresh ones for the Rosemary Peach Tart?

Yes, you can use frozen peaches instead of fresh ones for the Rosemary Peach Tart. However, make sure to thaw them completely and drain the excess liquid before using them in the recipe.

Can I make the Rosemary Peach Tart in advance?

Yes, you can make the Rosemary Peach Tart in advance. After baking, let it cool to room temperature, then cover and refrigerate for up to 2 days. Before serving, bring it to room temperature or warm it up in the oven.

Can I use other herbs instead of rosemary for the Rosemary Peach Tart?

Yes, you can use other herbs instead of rosemary for the Rosemary Peach Tart. Thyme, basil, or lavender would be good options. However, keep in mind that the flavor of the tart will be different.

Can I use a different type of fruit for the Rosemary Peach Tart?

Yes, you can use a different type of fruit for the Rosemary Peach Tart. Nectarines, apricots, plums, or cherries would be good alternatives. Adjust the amount of sugar depending on the sweetness of the fruit.

Can I use store-bought pie crust instead of making my own for the Rosemary Peach Tart?

Yes, you can use store-bought pie crust instead of making your own for the Rosemary Peach Tart. However, making your own crust from scratch will result in a better flavor and texture.

Can I use a different type of flour instead of all-purpose flour for the Rosemary Peach Tart?

Yes, you can use a different type of flour instead of all-purpose flour for the Rosemary Peach Tart. Whole wheat flour, spelt flour, or almond flour would be good options. Keep in mind that the texture and flavor will be different.

Can I use honey instead of sugar for the Rosemary Peach Tart?

Yes, you can use honey instead of sugar for the Rosemary Peach Tart. However, keep in mind that honey is sweeter than sugar, so adjust the amount accordingly. You can also use other sweeteners such as maple syrup, agave nectar, or stevia.

Can I add other spices to the Rosemary Peach Tart?

Yes, you can add other spices to the Rosemary Peach Tart. Cinnamon, nutmeg, cardamom, or ginger would be good options. However, keep in mind that the flavor of the tart will be different.

Can I use a different type of pan instead of a tart pan for the Rosemary Peach Tart?

Yes, you can use a different type of pan instead of a tart pan for the Rosemary Peach Tart. A pie pan or a springform pan would work well. Adjust the baking time accordingly.

Can I freeze the Rosemary Peach Tart?

Yes, you can freeze the Rosemary Peach Tart. After baking, let it cool completely, then wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container or a freezer bag. It will keep for up to 3 months. Thaw it in the refrigerator overnight before serving.