Peach and Rosemary Almond Tarts Recipe | Summer Desserts
This sophisticated summer peach tart from French pastry chef Richard Bertinet features a punch of rosemary that marries perfectly with perfectly ripe peaches.
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Cooking tools:
- Food processor
- Stand mixer
- Tart pan
- Rolling pin
- Bench scraper
- Mixing bowl
- Spoon
- Parchment paper
- Oven
- Stove
- Saucepan
- Refrigerator
- Freezer
- Kitchen scale
- Measuring cup
Ingredients
- 1 quantity Sweet or Almond Pastry (see ingredients below)
- butter or baking spray, for greasing the tins
- 1 quantity almond cream (see ingredients below)
- about 200g clear apricot jam, for the glaze (optional)
- rosemary sprigs, for decoration
- 500g granulated sugar
- 2 sprigs rosemary
- 10 peaches
- 350g flour
- 125g butter
- 125g sugar
- 2 eggs plus one yolk
- pinch of salt
- 250g unsalted butter
- 250g caster sugar
- 250g ground almonds
- 50g flour
- 3 eggs
- 2 tbsp Poire William liqueur or rum, or equivalent
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