Recipe for: Butter tart with grilled peaches and rosemary - photo 1
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Recipe for: Butter tart with grilled peaches and rosemary

Cakes and Bakes Desserts Regional Cuisine of Poland 90 min Medium 0 views ~51.88 PLN * - (0)
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Description

A summer tart that combines classic Masurian inspirations with a simple technique: buttery shortcrust pastry filled with moist almond cream (frangipane) and decorated with grilled peaches and the aroma of fresh rosemary. This dessert has a distinct buttery note, lightly caramelized fruits, and a subtle pine-lemon scent of rosemary. Perfect for garden parties, afternoon tea after grilling, or as an elegant summer dessert—serve it slightly warm with a dollop of sour cream or a scoop of vanilla ice cream. Visually, the tart is impressive: a golden, crumbly crust, a creamy center, and glistening, charred peaches with a green touch of rosemary.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 250 g
  • Butter 230 g
  • Sugar 150 g
  • Chicken egg 2 pcs (~120 g)
  • Almond 120 g
  • Peach 600 g
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Rosemary 6 g
  • Salt 0.1 pinch (~3 g)
  • ✨ Optional
  • Honey 30 ml
  • Sour cream 100 g
💰 Estimated dish cost: ~51.88 PLN (6.48 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients and tools: take cold butter straight from the fridge and cut it into cubes of about 1 cm, pour the flour into a large bowl. Add salt and half of the sugar (75 g) to the flour. Keep the eggs at room temperature. For preparation, use a grater or knife to cut the butter, a large bowl, and a spatula.

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a kitchen scale and a large, cool bowl. If you have a food processor, you can chop the butter in short pulses, but do not let the butter warm up.
2

Make the shortcrust pastry: rub the cold butter into the flour with your fingers or use a food processor until the mixture resembles coarse crumbs the size of pea grains. Then add 60 g of egg (one egg — set the rest aside for the almond mixture) and quickly knead the dough — combine the wet spots with a fork, and then with your hands just enough for the ingredients to hold together. Do not overwork it.

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a pastry knife or your fingers; if the mixture is too dry, add 1-2 teaspoons of cold water. The dough should be firm but not elastic. Overworking will warm the butter and make the dough tough.
3

Form a disk from the dough, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours). After chilling, roll out the dough on a lightly floured surface to about 3–4 mm thick, adding flour only as needed to prevent sticking.

Ingredients: Wheat flour, Butter
The best is a pastry board or silicone mat and a rolling pin. If the dough cracks while rolling, set it aside for 5 minutes — the butter will soften slightly, making it easier to roll out.
4

Line a tart pan with a diameter of about 26 cm (preferably with a removable bottom) with the dough: gently push it with a rolling pin or your hands, pressing it against the edges. Trim off the excess dough and evenly press the edges. Place the pan on the bottom and prick the bottom with a fork in several places.

Ingredients: Wheat flour, Butter
Use a 26 cm pan. If the cake shrinks while baking, chill the pan with the cake for 15 minutes before baking. Poking prevents air bubbles.
5

Pre-baking (blind bake): preheat the oven to 180°C (top-bottom). Line the pan with parchment paper and fill it with dry peas or baking weights. Bake for 12–15 minutes until the edges are lightly golden. Remove, take out the weights and paper, and bake for another 5–7 minutes until the bottom is dry and lightly golden.

Ingredients: Wheat flour, Butter
Use ceramic weights, raw rice, or dry peas as a weight. The bottom should be dry but not deeply browned — we will finish baking after adding the filling.

Almond paste

6

Prepare the almond mass: in a bowl, cream 80 g of soft butter with the remaining sugar (75 g) until fluffy — use a mixer on medium speed for 2–3 minutes. Add the remaining 60 g of egg (one egg), mix briefly until the ingredients are combined. Add the ground almonds and 1 teaspoon of lemon zest (grated), as well as very finely chopped rosemary (about 2 g) and blend until smooth. For consistency, add 1 tablespoon of wheat flour (about 10 g).

Ingredients: Butter, Sugar, almond, Lemon, Rosemary, Wheat flour
Use a mixer with a paddle attachment or a hand whisk. The mixture should be creamy, not runny — if it's too thin, add a bit more ground almonds.

Preparing the peaches

7

Prepare the peaches: cut in half, remove the pits, and slice each half into 2-3 wedges if the fruit is large. Drizzle with a little lemon juice (about 1 tablespoon) to maintain the color. Preheat a dry grill pan or cast iron grill to medium-high heat (about 200°C). Grill the slices for 2-3 minutes on each side until clear grill marks appear and the fruit is slightly softened.

Ingredients: Peach, Lemon
Use tongs to turn the fruits, do not move them too early — when caramelization occurs, they will turn more easily. If you are using an outdoor grill, be careful not to burn the sugars.
8

If you are using honey (optional), heat 30 g of honey with a small sprig of rosemary in a small saucepan over low heat for 1–2 minutes, until the honey is liquid and aromatic. Set aside for 2 minutes, remove the larger pieces of rosemary, and strain if you want to keep only the delicate aroma.

Ingredients: Honey, Rosemary
Use a small saucepan and a spoon for mixing. The honey should not boil, just slightly liquefy — temperature below 60°C.

Assembly and Baking

9

Spread the mixture: remove the pre-baked tart from the oven and let it cool. Evenly distribute the almond mixture in the tart shell so that it is about 5–7 mm thick. Decoratively arrange the grilled peach slices on top (place them skin side down or at an angle). Bake in an oven preheated to 170°C for 25–30 minutes until the mixture sets and lightly golden. Check with a toothpick — the frangipane should be firm, not liquid.

Ingredients: almond, Peach, Butter, Sugar, Rosemary
Use a spatula to spread the mixture. If the top browns too quickly, gently cover it with aluminum foil for the last 10 minutes.

Finishing

10

After baking, remove the tart and let it cool on a rack for 20–30 minutes. If you prepared the honey syrup, gently heat it and brush the top of the peaches with it to achieve a glossy glaze and an additional hint of rosemary aroma. Lightly sprinkle fresh rosemary leaves for decoration.

Ingredients: Honey, Rosemary, Peach
Use a pastry brush and a cooling rack. The tart cuts best when it has cooled slightly — too hot filling will be runny.

Serving

11

Serve the tart slightly warm or at room temperature. Optionally, add 1–2 tablespoons of sour cream to each serving or a scoop of vanilla ice cream. When cutting, use a sharp knife dipped in hot water and wipe the blade between cuts to keep the pieces clean.

Ingredients: sour cream, Peach
Use a sharp, long knife and dessert plates. For a flavor contrast, I recommend serving with sour cream (optional) or ice cream.

Fun Fact

💡

Grilling fruits is a technique known in Masurian and rural cuisine — it allows you to extract natural sugars and aromas. The combination of rosemary with peach adds a fragrant character to the dish, often used in regional recipes based on coniferous herbs and citrus.

Best for

Letnie przyjęcie w ogrodzie Deser po grillu Podwieczorek z rodziną

Tips

🍽️ Serving

Serve slightly warm, with a spoonful of sour cream or a scoop of vanilla ice cream. To achieve a glossy glaze, gently heat honey with rosemary and immediately brush it over the peaches. Cutting with a knife warmed in hot water gives clean slices.

🥡 Storage

Store the tart tightly covered at room temperature for up to 24 hours, in the refrigerator for up to 3 days. Before serving, heat at 160°C for 6–8 minutes or in the microwave for 20–30 seconds (be careful of texture dilution). Do not freeze with grilled peaches — the freshness of the fruit will deteriorate.

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