Rustic pie with peaches, rosemary and lime (Y. Ottolenghi)

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Slice of Life

My little excursions into Ottolenghi’s gastronomy continue to delight and amaze me. I started to hear about this chef a few years ago, and since then, I’ve been completely addicted. Different flavours, original combinations, an oriental touch, in short, I love his cooking! I am also lucky enough to access his books at my local library. It’s a dream! And yes, I love spending time at the library. We agree that if I bought all the cooking books that I like [and reading books in general], I wouldn’t have enough space to store them at home, not to mention the budget it would eat off. So I regularly spend hours at the library browsing through Mr. Ottolenghi’s books and many others, of course.

You can also find many of his recipes on blogs [Ottolenghi is an absolute darling of food bloggers] and directly on his website. My only drawback concerning Ottolenghi’s pastry: is the amount of sugar! When I see the proportions in the recipes, I almost have an attack. On average, I reduce the amount of sugar by a third or even half. But otherwise, I follow the master’s instructions.

Tarte pêches, romarin et citron vert (Ottolenghi)

About the Rustic Peach, Rosemary and Lime Pie

So it was on Ottolenghi’s website that I found the recipe for Peach, Rosemary and Lime Pie. You probably saw it on social networks a few years ago; this pie was trendy. And for a good reason; it is truly divine. It’s a simple fruit pie, but the addition of rosemary makes all the difference. And then that little peach syrup with rosemary and lime, what a treat. It is often said that the best things are the simplest; this rustic pie is proof of that. I’ve made it every summer for the past three years, and no one has ever complained about it, to tell you the truth: I’m asked for it every year when the peaches appear in the market.
You’ll need a puff pastry, and you’re free to prepare it or buy it. I make a quick puff pastry, and I think it is very suitable for this kind of recipe. For the rest, I follow the recipe, with some micro changes: a little more peaches, a little less sugar and no butter on the fruit, but that’s it. Oh, and no cream to go with it. I think this pie is good enough, but if you are interested, click on the link above, and you will have all the details to prepare it.

My suggestions:
Take a look at my lemon pie. Refreshing and full of pep with its lemon curd.

Tarte aux pêches, romarin et citron vert (Ottolenghi)

PEACH, ROSEMARY & LIME PIE (OTTOLENGHI)

A simply delicious pie
Course: Tart
Keyword: Lime, Ottolenghi, Peaches, Rosemary, Tart
Portions 6 people
Prep Time: 20 minutes
Temps de repos: 1 hour
Cooking time: 40 minutes
Print Recipe

Ingredients

  • 1 puff pastry home or business
  • 500 g peaches (about 4 nice pitted peaches) sliced into strips
  • 2 limes
  • 50 g sugar + 2 tbsp.
  • 2 branches of rosemary + 1/2 teaspoon of chopped rosemary
  • 1 oeuf slightly beaten
  • 1/4 teaspoon cornstarch

Instructions

  • Remove the peel from 1 of the limes (in large pieces). Remove the zest from the other lemon and squeeze it to recover its juice.
  • In a bowl, mix 50 g of sugar and the juice of 1 lime. Add the peach slices, rosemary sprigs and lime peel. Filter and let marinate for 1 to 2 hours (at least 40 min).

Preheat your oven to 180°C (350°F)

  • Drain the peaches and collect the juice, set aside.
  • Roll out the puff pastry on a floured work surface. Form a disk about 26 cm in diameter and 0.5 cm high (I do it by eye), and transfer to a baking sheet covered with parchment paper.
  • Spread the drained peach slices over the surface of the dough, leaving a small border on all sides (about 5-6 cm). Fold the sides over the peaches.
  • Brush the dough with beaten egg and sprinkle with 1 to 2 tablespoons of sugar. Bake for 20 minutes.
  • Meanwhile, mix cornstarch with peach juice in a saucepan. Bring to a boil and allow to thicken to a syrupy (honey-like) consistency.
  • Take the tart out of the oven, pour the syrup over the fruit and sprinkle with chopped rosemary. [this is also when Ottolenghi puts the butter cubes on the fruit, but I don't add them].
  • Return to the oven for 15 minutes. Let it cool and enjoy.

Notes

You can also make the pie in individual sizes. In this case, I leave no border (so no need for egg or sugar sprinkles) and top with peaches in a rosette shape.

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