Tart with peach and rose compote

There are scents that evoke summer with grace and delicacy. Like that of ripe peaches, freshly picked rose petals and butter, which releases its full aroma as it bakes. The peach and rose compote tart is a dessert that evokes leisurely outdoor afternoon teas, seasonal fruit picked at just the right moment, and the pleasure of cooking slowly, letting the ingredients speak for themselves.

We’re talking about a fragrant shortcrust pastry, encasing an aromatic and flavourful compote, where the sweetness of the peaches meets the floral notes of rose and orange blossom, creating an elegant and surprising balance.

Baking in the Palazzetti oven is the real bonus: it gives the tart an even golden colour and a perfectly crumbly pastry, with all the pleasure of an oven-baked dessert even on the hottest days. So, whilst the house stays cool, the kitchen moves outdoors, transforming the preparation of the dessert into an experience to be enjoyed in the garden or on the terrace, without sacrificing the authentic aromas and flavours of homemade pastries.

A sophisticated yet, all things considered, simple tart to make, perfect for rounding off a summer lunch, accompanying an afternoon snack in the garden or served with a scoop of vanilla ice cream, for a finale that evokes the scent of summer.

General information

Ingredients

For the shortcrust pastry:

• 500 g plain flour
• 300 g butter (chilled from the fridge)
• 100 g caster sugar
• 100 g icing sugar
• 4 egg yolks
• A pinch of salt
• lemon zest, to taste

For the peach and rose compote:

• 600 g peaches
• 10 untreated rosebuds
• 200 g sugar
• The juice of one lemon
• 5 g gelatine
• The seeds from one vanilla pod
• 1/2 vial of orange blossom flavouring

Method

1. Start with the butter shortcrust pastry: in the bowl of a food mixer, combine the flour and butter; using the flat beater, rub the mixture together until it resembles fine breadcrumbs. If you don’t have a food mixer, you can do this in a large blender or by hand, taking care to work the dough very quickly so as not to melt the butter too much with the heat of your hands.
2. Next, add the sugars, a pinch of salt, the egg yolks and the lemon zest. Knead the dough until it forms a smooth, even mixture. Shape it into a ball, wrap it in baking paper and leave to rest in the fridge for at least 30 minutes.
3. Meanwhile, prepare the peach and rose compote. Remove the stones from the peaches, cut them into small pieces and place them in a saucepan. Add the rose petals, lemon juice, vanilla and a ladleful of water. Place on the hob and cook for 40 minutes with the lid on.
4. Once ready, add the pre-soaked gelatine and the orange blossom flavouring.
5. Once the shortcrust pastry has rested, roll it out and line a 28 cm tart tin with it. Fill with the compote and bake at 180°C for 40–45 minutes.
6. Remove from the oven, leave to cool, then serve, garnished with rose petals. It’s delicious on its own, but you can also serve the tart with vanilla ice cream or whipped cream. Enjoy your afternoon treat!