Peach, Lime, And Rosemary Tart Recipe by La popotte sans chichis
Cooking Instructions ⏰ 20 min 🔥 50 min 1 Marinating the peaches Slice the peaches into 1/4-inch (0.5 cm) thick wedges. Mix the sugar with the lime juice and zest, and the rosemary sprigs. Add the peach slices, toss to coat, then cover with plastic wrap. Refrigerate for 40 minutes to 1 hour. Drain the peaches, reserving the juice (you'll use it later). Also keep the rosemary sprigs. 2 Assembling the tart Place the puff pastry sheet on a baking sheet. Arrange the peaches on top, leaving a border around the edges. Brush the peaches with melted butter, then fold the pastry edges over the peaches. Brush the pastry border with the beaten egg. Bake for 20 minutes in a preheated oven at 350°F (180°C). 3 Peach syrup While the tart bakes, heat the reserved peach syrup with the cornstarch for about 2 minutes, until it thickens and coats a spoon. After 20 minutes, remove the tart from the oven, brush it with the peach syrup, and sprinkle with the rosemary leaves (from the marinade). Return to the oven and bake for another 15 to 30 minutes, until the tart is golden brown. Let cool on a wire rack before serving. 4 💡 It's best not to make this tart the day before, as the pastry can get soggy from the peaches. 1 Marinating the peaches Slice the peaches into 1/4-inch (0.5 cm) thick wedges. Mix the sugar with the lime juice and zest, and the rosemary sprigs. Add the peach slices, toss to coat, then cover with plastic wrap. Refrigerate for 40 minutes to 1 hour. Drain the peaches, reserving the juice (you'll use it later). Also keep the rosemary sprigs. 1 Marinating the peaches Slice the peaches into 1/4-inch (0.5 cm) thick wedges. Mix the sugar with the lime juice and zest, and the rosemary sprigs. Add the peach slices, toss to coat, then cover with plastic wrap. Refrigerate for 40 minutes to 1 hour. Drain the peaches, reserving the juice (you'll use it later). Also keep the rosemary sprigs. 2 Assembling the tart Place the puff pastry sheet on a baking sheet. Arrange the peaches on top, leaving a border around the edges. Brush the peaches with melted butter, then fold the pastry edges over the peaches. Brush the pastry border with the beaten egg. Bake for 20 minutes in a preheated oven at 350°F (180°C). 2 Assembling the tart Place the puff pastry sheet on a baking sheet. Arrange the peaches on top, leaving a border around the edges. Brush the peaches with melted butter, then fold the pastry edges over the peaches. Brush the pastry border with the beaten egg. Bake for 20 minutes in a preheated oven at 350°F (180°C). 3 Peach syrup While the tart bakes, heat the reserved peach syrup with the cornstarch for about 2 minutes, until it thickens and coats a spoon. After 20 minutes, remove the tart from the oven, brush it with the peach syrup, and sprinkle with the rosemary leaves (from the marinade). Return to the oven and bake for another 15 to 30 minutes, until the tart is golden brown. Let cool on a wire rack before serving. 3 Peach syrup While the tart bakes, heat the reserved peach syrup with the cornstarch for about 2 minutes, until it thickens and coats a spoon. After 20 minutes, remove the tart from the oven, brush it with the peach syrup, and sprinkle with the rosemary leaves (from the marinade). Return to the oven and bake for another 15 to 30 minutes, until the tart is golden brown. Let cool on a wire rack before serving. 4 💡 It's best not to make this tart the day before, as the pastry can get soggy from the peaches. 4 💡 It's best not to make this tart the day before, as the pastry can get soggy from the peaches. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls “Nem Chua” Raw Fermented Beef Dill pickle dip Puff Pastry Cream-Filled Squares 🫕🫛Matar Paneer 🫛🫕 “Nem Chua” Raw Fermented Beef Dill pickle dip Puff Pastry Cream-Filled Squares 🫕🫛Matar Paneer 🫛🫕 Udalu millet kheer or Samak rice kheer Finger Millet & ginger powder 's laddu Masoor Dal Bharta Bengali style Jowar Flour Pudla In 15 Minutes Breakfast (Sorghum Flour Pudla) Puff Pastry Cream-Filled Squares 🫕🫛Matar Paneer 🫛🫕 Sweet Potato Ice Cream Matcha ‘Tiramisu’ Best Ever Chocolate Mousse - Wowwweeeeeeee Yum Quick Cheesy garlic Butter Breadsticks - Yummy :P Udalu millet kheer or Samak rice kheer Finger Millet & ginger powder 's laddu Masoor Dal Bharta Bengali style Jowar Flour Pudla In 15 Minutes Breakfast (Sorghum Flour Pudla) Puff Pastry Cream-Filled Squares 🫕🫛Matar Paneer 🫛🫕 Sweet Potato Ice Cream Matcha ‘Tiramisu’ Best Ever Chocolate Mousse - Wowwweeeeeeee Yum Quick Cheesy garlic Butter Breadsticks - Yummy :P