Peach Rosemary Tart

  • 3 tbs caster sugar

  • 1 large jar of peaches in light syrup

    1/2 cup of crushed almonds

  • 1 tsp rosemary leaves

  • butter puff pastry

  • 4 tbs unsalted butter

  • 1 egg, beaten


INSTRUCTIONS

  1. Preheat oven to 350 F/180 C. 

  2. Drain the peaches and discard the light syrup, place the sugar and rosemary leaves together in a small ball and rub it with your hands to infuse the sugar with the oil.

  3. Roll out the puff pastry into a rectangular and then place on a baking sheet lined with parchment paper. With a knife make an inner line to the puff pastry all around the rectangular. As shown in the photo. Brush the pastry with the egg wash. Sprinkle the crushed almonds and arrange the peaches on top. Place small butter cubes over peaches. Sprinkle with 3 tablespoons of the rosemary infused sugar and bake for 45 minutes. Watch out for the golden edges of the pastry and bubbling of the filling.

Clarissa Llenza