Summer Peach Tart with Rosemary
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Place on a baking sheet and bake at 375 degrees for about an hour. Let cool before slicing.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/08/summer-peach-tart-with-rosemary/