This recipe is full of freshness by blending yellow peach with lime. And the combination with rosemary is like the cherry on top of the sundae! And it becomes completely delicious with a very good puff pastry.
Servings : 4 to 6 people
Ingredients
- 4 yellow peaches, cut into thin wedges (with skin)
- the zest of 1 lime cut into 7 strips
- 30 ml lime juice
- 80 g sugar + 1 tablespoon for cooking
- 1 sprig of rosemary
- 1 ready-to-use puff pastry
- 10 g butter cut into small pieces
- 10 ml of cornstarch
Preparation
- Place the peach segments in a bowl. Add the juice, lime zest, and sugar. Let sit at room temperature for at least 1 hour.
- Preheat oven to 350°F or 180°C.
- Place the peaches in a sieve and collect the juice that runs out. Put the juice in a small saucepan with the zest and the rosemary sprig. Reduce this syrup to 60 ml (4 tablespoons). Add the cornstarch dissolved in a little water and thicken to a very syrupy consistency. Let the zest and rosemary infuse while the syrup cools. Set aside.
- Grease a pie dish or line it with parchment paper. Press the puff pastry into the dish and arrange the peach wedges nicely and fairly tightly.
- Bake for a good 10 minutes. Remove the tart from the oven and place the small cubes of butter and the spoonful of sugar on top of the peaches. Bake for another 10 minutes. Remove the tart from the oven and brush the syrup over the peaches. Bake for another 10 minutes. The pastry should be cooked and golden, and the juices should be bubbling around the peaches.
- Let cool completely before unmolding. Just before serving, you can zest a lime with a microplane and arrange the fresh zest on top of the tart.
