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.