Peach, lime and rosemary tart from Y. Ottolenghi

Peach, lime and rosemary tart from Y. Ottolenghi

The first thing I cooked when I got back from vacation was this pretty peach pie.
I have just spent almost 3 weeks in Scotland. I visited magnificent places, admired dream landscapes, saw a little sunshine and also quite a bit of rain… And my taste buds went wild when I regularly saw a peach pie pass on instagram. I was certainly a bit frustrated that I couldn’t easily find delicious peaches at the local Tesco. Or else, the scents of lime and rosemary made my mouth water. Or maybe Ottolenghi’s name associated with the recipe promised me a treat in advance. Anyway, I knew I was going to make this pie as soon as I got back and that I wouldn’t be disappointed.

A quick trip to the market to buy peaches, and lo and behold, a few hours later, we were enjoying this treat.
This is so much more than just a thin peach pie. These are marinated in lime juice. This marinade then deliciously and generously covers the peaches, making it irresistible, rich and fragrant to perfection.
A treat to repeat very often!

Peach, lime and rosemary tart:

3 or 4 beautiful yellow peaches (not too ripe)
2 limes
2 sprigs of rosemary
70g brown sugar
1 puff pastry
10g butter
1/2 tsp cornstarch

Peel and cut the peaches into slices 0.5 cm thick.
Cover with 60 g of brown sugar, a zest of lime, and the juice of 2 lemons.
Add the rosemary and mix.

Let stand for about 1 hour.

At the end of this time, drain the peach slices and filter the juice (about 60/70 ml).

Preheat the oven to 180°C.

Unroll the puff pastry and line a 24cm circle.
Place the peach slices on top.
Sprinkle with the remaining brown sugar and distribute the butter into small pieces.

Bake for 20 minutes.

Meanwhile, add the cornstarch to the marinade. To mix together.
Thicken over medium heat while stirring.

Pour this syrup over the pie.
Add a few sprigs of rosemary if necessary and continue cooking for 15/20 minutes.

Let cool.
Best eaten the same day.

Peach, lime and rosemary tart from Y. Ottolenghi

To finish: recipe provides a lightly sweetened and fragrant cream with the remaining finely grated lemon zest. Personally, I did not find it necessary.

It is also possible to make it in the form of a rustic pie.

Styling: knife Deejo (product offered)

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