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Peach and Rosemary Tart

Peach and Rosemary Tart

So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.

Okay, this is a great peach tart! It can also be as easy as you’d like it to be. Instead of using the crust recipe below, I defrosted a ball of pie dough in my freezer (Dorie Greenspan’s awesome pie crust recipe from Baking: From My Home to Yours), rolled that out and used that. You could also use store-bought dough, make the recipe below, or substitute your favorite pie/tart crust recipe.

The original recipe did not mention peeling the peaches. I decided to peel 2 of my peaches (I used 4), so that some of the slices would have the peel and some would not. I thought that would look nice (it does)! The rosemary is my doing — I will add rosemary to almost anything. I was also able to find peach preserves which was made locally (well, in Oregon at least), so I didn’t feel that guilty about taking that shortcut. If you can’t find peach preserves, I’m sure you could use apricot.

This smelled amazing while baking.

Peach and Rosemary Tart
Adapted from a Food and Wine Magazine recipe by Marco Canora

Tart Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon finely grated lemon zest
7 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk

Peach and Rosemary Filling
1/4 cup peach preserves
1 5-inch sprig rosemary
3 to 4 firm white peaches, cut into 1/2-inch wedges (peeled or not, your call)
1 tbsp Turbinado sugar

Peach and Rosemary Tart

Preheat the oven to 375 degrees F and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom. Chill in the refrigerator for about 30 minutes.

Peach and Rosemary Tart

I chose to par-bake my crust. If you do this, line with foil and pie beads (or dry beans) and bake for 15 minutes.

Peach and Rosemary Tart

Chop the rosemary leaves and combine with the preserves. Spread all but one tablespoon of the preserves on the bottom of the tart shell and arrange the peach wedges in concentric circles on top.

Peach and Rosemary Tart

Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining tablespoon of preserves over the peaches and sprinkle with Turbinado sugar. Ohhhhhh, sparkles!

Peach and Rosemary Tart

Bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Cover areas of the crust with foil, if needed, to keep from getting too brown.

Peach and Rosemary Tart

Let cool for at least 30 minutes before cutting into wedges and serving.

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