Still holding on to these few Summer days with a Rosemary Peach Tart with a Rosemary Vanilla Simple Syrup. It’s the perfect dessert for those Summer nights.
Start with making a pie crust the night before, and place half in the refrigerator overnight.Use the other half to cut out leaves and flowers shapes that will decorate the outside of your tart pan. After cutting them out, place in the freezer overnight so they will hold their shape.
Slice juicy peaches and arrange them in the tart pan and sprinkle them with cinnamon and sugar. Bake it and and a simple syrup of sugar, water, vanilla, and rosemary.
What a delicious dessert! It’s ok to use pre made pie crust of you want to. Both ways will work. Homemade pie crust just has a more buttery taste that’s so good!
This peach tart will sure please the whole family!
Rosemary Peach Tart
Ingredients
- 2 1/2 cups flour
- 1 tsp salt
- 1 1/2 sticks butter, cubed and frozen
- 1/2 cup vegetable shortening
- 3/4 cup ice water
Peach Filling
- 3 large peaches, sliced
- 3/4 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp butter, cut up
- sprig of rosemary
Rosemary Glaze
- 1/2 cup sugar
- 1/4 cup water
- 1 sprig rosemary
- 1 tsp vanilla
Instructions
- Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into two disks. Wrap each and place one in the refrigerator overnight. Place the other in the refrigerator for about an hour. Take out the second half and roll it out. Cut out leaves and flowers with a cookie cutter or dough plunger. Freeze overnight.The next day, roll out the first half and place in a tart pan. Arrange peach slices in the tart pan. Sprinkle on sugar, cinnamon, nutmeg, vanilla, and cut up butter. Arrange leaf and flower crust cut outs around the tart pan. Place 1 sprig of rosemary on top. Bake in a 400 degree oven for 45 minutes to 1 hour or until browned. Cool on a wire rack
Rosemary Glaze
- Combine sugar, water, vanilla,and rosemary in a saucepan. Let the mixture come to a boil, then take it off of the heat. Let it cool for 10 minutes. Use a pastry brush to brush on the glaze onto the tart. Serve with ice cream.
Vollrath Quarter Size Sheet Pan
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