Paris, our former intern also known as Mini Martha, is back! This time, she gives us the step-by-step instructions for a fresh and fruitful summer dessert – peach tarts with rosemary sugar.

Layered Peach Tarts with Rosemary Sugar

Ingredients:

Shortbread Crust:
½ a cup of butter
1/3rd a cup of sugar
¼ teaspoon of salt
2 large egg yolks
¾-1 teaspoon of almond extract
1 ¼ cups of all purpose flour

Filling:
5-7 ripe yellow peaches
½ a cup of sugar
A few sprigs of rosemary

Preheat the oven to 350 degrees.

1. Make the rosemary sugar by rubbing and bruising the rosemary in the sugar. Continue to do this until the oils are released. Leave the rosemary in the sugar while making the rest of the tart.

2. To make the crust, use an electric mixer to beat the butter, sugar, and the salt. Beat until fully blended. Add the egg yolks and blend until combined. Then add the almond extract and blend. Stir in the flour until moist clumps form, then mix the rest with your hands. Push the crust up the sides of either a nine-inch round tart pan, about 6 mini tartlette pans, or a large rectangular tart pan. Put in the freezer to chill.

3. Start the peaches by putting a pot of water on the stove to boil. With the peaches make an X on the bottom. While waiting for the water to start boiling make an ice bath. Put a peach in the boiling water for 30-45 seconds. Take out the peach and drop it in the ice bath to shock it. Repeat with all the peaches. Now the skins should be able to peel off. When done peeling all of the peaches, cut along the pit and slice the peach into 4 pieces. Thinly slice the peaches.

4. Assemble the tart by taking the tart shell(s) out of the freezer and layering the peaches decoratively in the shell. Sprinkle the tart with however much or little sugar as you want (for mini tart shells, about a tablespoon each). Put the tarts in the oven for 30-33 minutes. Let cool and serve. If you want add ice cream.


FILED UNDER: Just eat it , paris starn , mini martha , recipes