Summer Peach Tart with Rosemary
Listen up people – it’s peach season here in Colorado! There is nothing worse than a less-than-sweet, mealy, bland peach that you buy offseason, and there is nothing better than a ripe, sweet, juicy Palisade peach that you buy in season here in Colorado. So at this time of year, enjoy them as much as you can, because they will be gone before you know it and you’ll be counting the days again until next year’s harvest. I’ll share the recipe for this tart today, but also you’ll want to check out these other great ideas for peaches.
- 6 ounces flour (about a 1½ cups)
- 4 ounces cold butter, cubed
- 2-3 ounces ice cold water
- 10 ripe peaches
- ¾ cup sugar
- 2 tablespoons minced fresh rosemary
- 2 tablespoons cornstarch
- 1 tablespoon water
- Combine the flour and butter in a stand mixer on low and mix with the paddle attachment until just small pea size pieces of butter remain. Slowly drizzle in the water just until the dough starts to come together. Shape into a disk and wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, blanch the peaches in boiling water for 1-2 minutes to loosen the skin and then plunge into an ice bath. Peel and cut into wedges; discard the pits. Toss the peaches with the sugar and rosemary. Mix the cornstarch with the water to make a slurry and stir into the peaches.
- Roll the dough out to fit an 11-inch tart pan with a removable bottom and press the dough into the pan and up the edges. Pour the peaches into the tart crust just until the tart crust is filled.
- Place on a baking sheet and bake at 375 degrees for about an hour. Let cool before slicing.
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