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Peach rosemary and vanilla tart

One of my biggest sources of inspiration when I cook is my garden.

We planted two peach trees near the pond last year, and this year they were full of peaches at the beginning of August. I ate them and juiced them for Bellini cocktails, but both trees were still full of fruit when we were about to leave for vacation in Canada. I hate the idea of letting fruit rot on the tree, so I picked them, then washed, chopped, and froze them.

Back from vacation, the trees were empty but my frezeer was full of peaches so I decided to make a tart.

I got the recipe for the tart dough from a friend. I was intrigued by using an american recipe for the dough, and then adding an Italian-style filling.


I followed the recipe for the 9 inch one-crust pie. It was buttery and flaky, absolutely delicious.  Next time I'll add some lemon zest in it for some freshness.

For the filling I cooked the peaches in a pan with rosmary leaves, a few tablespoons of sugar and vanilla essence.

I rolled the pastry dough and once the peaches cooled down a little I filled the tart and cook it in the oven.

The result was really good, Chris ate half of it but I want to experiment a different version, with a more 'italian' pastry crust. 

This is the kind of recipe that makes me happy. It's simple but delicious, and it's not a recipe that I've seen before. But how the recipe came to be makes it a Florentine story.  I built the simple recipe from ingredients that I grew myself in my garden.  A perfect representations of the humble Italian way of cooking!

(I'll try to post better pictures next time!)


For the dough :

2 cups all purpose flour

1 teaspoon salt

2/3 cup of butter

4 to 5 tablespoons cold water

For the filling :

2 pounds of fresh peaches

Two rosemary sprigs

3 tablespoons sugar

1 tablespoon vanilla essence


Method :

Preheat the oven to 475F.

Make the dough first. In a bowl mix flour and salt, cut the cold butter in cubes and crumble with your hands. Add a tablespoon at a time of cold water and keep on kneading until the flour  is moistened and the dough cleans the sides of the bowl. Gather the dough into a ball and flatten it evenly with a rolling pin.

Place parchment paper in an oven pan. Prick bottom and sides of the dough thoroughly with a fork. Bake at 475F for 8 to 10 minutes or until golden and then let it cool.

Slice the peaches and cook them in a pan on a medium heat, with the rosemary and sugar for 5 minutes or until tender but still retaining their shape. Add the vanilla at the end.

Pour the peaches on top of the crust and place it in the oven for 5 more minutes. 

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About this document

Created: August 21, 2018

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