Yotam Ottolenghi’s delicious lime and rosemary peach tart. The peaches are marinated with rosemary, lime juice, and lime zest before being baked with some puff pastry. Delicious! Fresh, fragrant and juicy – perfect for summer!
Peaches and limes, a perfect summer combination. Add some rosemary and you have the basis for Ottolenghi’s peach tart. I came across this recipe on the French blog c’est ma fournée. It looked so delicious that I went ahead and tried making it right away.
I’m happy I did! This peach tart is so delicious! It’s light, flaky and super juicy. The peaches are marinated with rosemary and lime zest, giving the peaches an extra flavour boost. I’m not used to using rosemary in baking as it can sometimes be overbearing, especially when using it with more subtle flavours such as peaches, but not in this case. The rosemary perfectly complements the peach!
Ottolenghi recommends serving this tart with some creme fraiche and lime zest. I didn’t – mainly because I didn’t have any creme fraiche at home – but the tart itself is so nice and fresh that I don’t think it needs it.
This recipe is very easy to make. Just make sure you plan it ahead of time as you will need to macerate the peaches for 1h-2h before you can bake it.
Tips and tricks:
Use firm peaches
Firm peaches will be easier to slices – they will soften while marinating in the sugar/lime mix.
Save the juice from the marinade
Don’t throw the juice once you’re done marinating the peaches! You will make a syrup out of it by cooking it down while the tart is baking. This syrup will be delicious poured over the tart.
Peach tart with rosemary and lime
Yotam Ottolenghi's delicious lime and rosemary peach tart. The peaches are marinated with rosemary, lime juice, and lime zest before being baked with some puff pastry. Delicious! Fresh, fragrant and juicy - perfect for summer!
- 200 g (1 packet) all-butter puff pastry
(⅓ cup) granulated sugar
- 5 large firm peaches stoned and cut into 0.5 cm (0.2 inches) thick slices
large sprigs rosemary, plus ½ tbsp picked leaves
- 1/4 tsp cornstarch
- 150 g (⅔ cups) creme fraiche
Marinate the peaches
Cut peaches in half, remove stones, and cut 0.5 cm (0.2 inches) thick slices.
Peel one of the limes in 7 long strips and place strips in a large bowl. Add the sugar, the juice of one lime, the peach slices and rosemary sprigs. Stir and set aside to macerate for at least 1-2 hours.
Strain the peaches through a sieve straight into a small saucepan, and set aside the rosemary. You should end up with about 60ml (¼ cup) peach syrup. Try to leave as little juice as possible on the peaches.
Chop the rosemary you just removed from the syrup and set it aside.
Prepare the creme fraîche
Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.
Preheat the oven to 180°C (355°F). On a lightly floured work surface, roll out the pastry just under 0.3-0.4 cm (0.1 inches) thick. Line a previously buttered 24 cm (9.5 inches) tart ring or pan with the pastry.
Arrange the strained peaches in the pastry and bake for 25 minutes on the bottom rack of the oven.
Prepare the syrup:
While the tart is baking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. Sprinkle the chopped rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling.
Remove from the oven and transfer immediately to a cooling rack. Leave to cool slightly, then zest a lime onto the tart, and serve with a bowl of the lime creme fraiche on the side.