- Puff pastry: 1
- Peaches: 5
- Rosemary: 1 sprig of
- Limes : 2
- Caster sugar: 80 g
- Cornstarch knife tip: 1
- Ground hazelnuts: 30 g
- Egg yolk: 1
- Butter: 10 g
- Fresh cream: 150 g optional
- LET'S MAKE IT :
- First of all the peaches should be peeled and cut into quarters.
- Then combine 60 grams of sugar the juice of the two limes, the rosemary and the zest of one lemon in a bowl. And please coat the peach quarters with the marinade; set aside for no less than 40 minutes in the refrigerator.
- Pick another bowl and combine in the remaining sugar with the crème fraîche and lime zest; refrigerate.
- Now that it sufficiently marinated drain the peaches, reserving the juice and set the temperature of you oven to 200 ° C.
- You'll want to spread the puff pastry out on a baking sheet lined with parchment paper. You can then sprinkle the dough with powdered hazelnuts and arrange the peach quarters leaving the edges free.
- Make sure to fold the edges inward and brush them with egg yolk. Okay now sprinkle the butter cut into pieces over the peaches.
- Immediately Bake for 20 minutes of cooking in hot air mode.
- Simmer in the same time, the peach juice with rosemary and lime, adding a touch of cornflour. After that, reduce until obtaining a syrup.
- Once done cooking you may want to remove the tart from the oven without turning it off and pour in the syrup. Immediately bake for 20 minutes more.
- Serve the peach tart with a nice spoonful of lemon crème fraîche right out of the oven.
