Recipe for Practical Application

Rose Curd and White Peach Tart

May 19, 2016

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

We’re halfway through our month of edible flower recipes and today’s recipe for Rose Curd and White Peach Tart is fragrant, flavorful, and comes with built-in portion control.  “How?” you must be thinking.  Well, if you’ve ever eaten anything that has fresh roses, or rosewater in it, then you know that it’s really easy to overdo it, and trust me you’ll know if you’ve overdone it.  You’ll feel like you’ve just eaten your grandmothers perfume.  Don’t worry though, the rose in this tart is lightly muted – just stick with small portions and you’ll feel like your young self all day!

Skills & Techniques

If you want to really make this Rose Curd and White Peach Tart amazing, here are some culinary proficiencies I recommend you read up on so that you can prepare you tart to the best of your abilities!

  • The Creaming Method : We’re using a pâte sablée tart crust (which is ultimately a sugar cookie crust) and it gets blended using the creaming method.  Make sure you know all the tips and tricks for the best crust ever!
  • How To Buy & Store Edible Flowers :  You don’t want those beautiful roses you just got to go bad do you?  This article tells you where to buy your roses and how to make sure they stay beautiful for your tart!
  • How To Blind Bake : Everything you need to know about how to parbake your tart crust to perfection! (coming soon)

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

Leftovers?

Since this tart comes with built-in portion control, you’re probably going to have leftovers of it.  I recommend storing it in an airtight container in the refrigerator for up to 3 days.  Thankfully, the rose flavor is muted by the cold, but the longer the tart sits, the stronger the rose flavor will naturally get.  Plus, white peaches show signs of oxidation after being cut.  Some of that oxidation will be staved off by the use of the peach jam, but it won’t last forever.  Personally, when I store this tart, I cover it tightly with plastic wrap, and then set it in an airtight container just to ensure it lasts as long as possible.

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

Rose Curd and White Peach Tart

If you haven’t taken the time to read the How To Buy & Store Edible Flowers post, please take a moment and go do that.  Not every rose is edible, and I would hate for you to get the wrong kind, so go read my tips for how to choose the right flowers and what to avoid!


 Get your free printable grocery list for this Rose Curd & White Peach Tart recipe HERE.


This grocery list has everything that you’ll need to make this Rose Curd and White Peach Tart recipe.  To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

Thank you so much for stopping by!

If you would like to try some other edible flowers recipes, here are some I recommend:

Happy Cooking! 🙂

 

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

 

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.
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Rose Curd and White Peach Tart

This White Peach & Rose Curd Tart is a delicious tea time treat! With beautiful rose petals, this tart is sure to be a beautiful accompaniment to any event.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16 pieces
Calories 347 kcal
Author Mackenzie Ryan

Ingredients

PÂTE SABLÉE TART CRUST

  • 3/4 cup (3 sticks) unsalted butter , room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 cups All-Purpose Flour
  • 3/4 tsp salt

Rose Curd

  • 11 egg yolks
  • 1/2 cup granulated sugar
  • 1 lemon , zested and juiced
  • 1 stick of butter cut into Tablespoons and kept chilled
  • 5 drops of red food coloring (optional)
  • 1/2 tsp rosewater

ASSEMBLY

  • 6 white peaches , peeled and sliced
  • 2 tbsp peach jam
  • 1/4 cup edible rose petals

Instructions

PÂTE SABLÉE TART CRUST

  1. In the bowl of an electric mixer, use the creaming method to blend together the room temperature butter and powdered sugar at a medium speed until smooth, about 2 Minutes.

  2. Add in the flour and salt and beat until a dough is made. The dough should be slightly crumble. Try to not overmix.
  3. Press the dough into the bottom and sides of an 11" greased tart pan (there will probably be some leftover) and refrigerate, covered, for 1 Hour.

ROSE CURD

  1. While your tart crust refrigerates, put 3 inches of water in the bottom of a pot and bring the pot to a simmer.
  2. While the water comes to a simmer, whisk the egg yolks with the sugar, lemon zest, and lemon juice until in a glass bowl large enough to fit on top of your pot. Whisk until the egg yolks are light yellow, about 3 Minutes.

  3. Place the bowl on top of the pot of simmering water and continue whisking until the egg yolk mixture is thick enough to coat the back of a spoon and leaves a ribbon that takes a couple seconds to sink back in when lifted out of the mixture, about 8 Minutes.

  4. Add in the rose water and the food coloring and continue to whisk another 1 Minute.

  5. Remove the curd from the heat and whisk in, one at a time, the cold tablespoons of butter until all are melted and combined. If your curd cools down too much, you can place it over the heat, but only just long enough to allow your butter to melt.
  6. Remove from the heat, cover the bowl and refrigerate for at least 1 Hour.

Blind Bake

  1. While your rose curd cools in the fridge, preheat your oven to 350°F
  2. Line your tart shell with parchment paper and fill with pie weights. Bake for 30 Minutes or until the edges have started to turn golden.

  3. Remove the pie weights and parchment paper and bake for another 15 Minutes, or until the entire crust is crisp and golden brown. Remove from heat and cool completely.

Assemble

  1. Pour the rose curd into the baked pâte sablée tart crust, cover and refrigerate another 1 Hour.

  2. Remove the rose curd tart from the fridge and place the slices of white peaches around rim, overlapping slight, to create a flower pattern. Do this for 3 or 5 layers.
  3. Melt the peach jam, let it cool for just a moment, then brush it over the peaches to help keep them looking fresh and prevent oxidation. Scatter the rose petals on the rest of the tart and serve.

Recipe Notes

If you don't have pie weights you can substitute them with dry beans.

This Rose Curd and White Peach Tart is a beautiful way to enjoy the bounty of spring and summer edible flowers in a beautiful, light, and fresh dessert.

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28 Comments

  • Reply Sarah May 19, 2016 at 1:28 pm

    Not only does this sound delicious but it is absolutely beautiful – perfect for entertaining!!! Thanks so much for sharing!

    • Reply Mackenzie Ryan May 19, 2016 at 2:11 pm

      Thanks for stopping by, Sarah. I hope you get to try it sometime. 🙂

  • Reply Valentina May 19, 2016 at 1:39 pm

    Wow, that is the prettiest tart I’ve ever seen. I love using edible flowers and the arrangement you made on the surface of this tart is like a painting! And how delicious, to boot!

    • Reply Mackenzie Ryan May 19, 2016 at 2:04 pm

      Thank you, Valentina! You’re so sweet! I had a lot of fun making it! 🙂

  • Reply Renee May 19, 2016 at 1:42 pm

    This looks beautiful! I know what you mean about the rose flavor intensifying. Any thoughts on freezing it in portion sizes to stop the flavor development and save some for later? I like the occasional sweet, but even then I only eat small portions and wouldn’t want all the time and effort to go to waste.

    • Reply Mackenzie Ryan May 19, 2016 at 2:04 pm

      Thanks, Renee! I imagine that freezing it would definitely stop the rose from getting stronger, but if the tart is already assembled, it probably won’t be able to freeze without getting freezer burnt since it won’t be easy to wrap and protect. However, if you put your curd in a jar and store it for later, it should last up to 6 months without much impact on it’s texture or flavor. Then at least that way, you could pull it out and use it in some mini-tart shells. Or, now that I say that, you could probably freeze it in mini tart shells and wrap it without much problem. That would be the way to do it! 🙂

  • Reply Beth @ Binky's Culinary Carnival May 19, 2016 at 2:31 pm

    That is honestly the most beautiful tart I have ever seen! Literally! We will have lots of white peaches soon. I may just have to give this a try! Thanks for the inspiration!

  • Reply Uma Srinivas May 23, 2016 at 4:47 pm

    Beautiful and sounds delicious! What a creative dessert with peaches! Love it 🙂

  • Reply Daisy May 24, 2016 at 1:08 am

    Not that your shots were bad before, but I have to say your photos have improved so much! That last shot was lovely, and that tart is gorgeous with the eyepopping colors and the arrangement so like a rose.

    You killed it, Mack! (And I’m wrinkling my nose at the thought of eating perfume btw!)

    • Reply Mackenzie Ryan May 24, 2016 at 2:33 am

      You’re so sweet, Daisy! Thank you! I’ve been working really hard on my photos – I’m glad to see other people notice the improvements as well! 🙂

  • Reply Matt @ Plating Pixels May 24, 2016 at 3:16 am

    This looks perfect for valentines or any special occasion for that matter. Never cooked with rose water let along rose petals!

  • Reply Sarah January 31, 2017 at 7:24 pm

    This is an absolutely gorgeous recipe! Thanks for sharing!

    • Reply Mackenzie Ryan February 6, 2017 at 12:38 pm

      Thank you so much, Sarah! I appreciate that! 🙂

  • Reply Tina Dawson February 1, 2017 at 10:48 am

    Roses and peaches – oh, sounds (and looks!) like a dream! Wouldn’t this be a Valentine dessert to remember!

  • Reply Ali from Home & Plate February 1, 2017 at 10:51 am

    This tart is almost to pretty to eat. But with peaches calling it’s just too irresistible. I have never made rose curd but am intrigued. I bet it pairs beautifully with the rose curd.

    • Reply Mackenzie Ryan February 6, 2017 at 12:36 pm

      We had that problem when we made it. It was so pretty I didn’t want to cut into it! 🙂

  • Reply Sharon Rigsby February 1, 2017 at 10:55 am

    This dish looks beautiful and if it’s as good as it looks, it has to be delicious! I’m definitely making this recipe!

    • Reply Mackenzie Ryan February 6, 2017 at 12:35 pm

      I hope you love it, Sharon. Show me a picture and let me know how it turns out when you’re done! 🙂

  • Reply Diana February 1, 2017 at 11:01 am

    Such a beautiful tart for Valentine’s Day! It looks absolutely delicious too!

  • Reply Raia February 1, 2017 at 11:10 am

    Oh my. That looks amazing. I’ve never made any sort of curd before, but I love it. I’m sure it’s delicious in a tart!

    • Reply Mackenzie Ryan February 6, 2017 at 12:34 pm

      Curd is one of the my weaknesses, Raia. Especially if it’s tart (which is hard to achieve without curdling the eggs). This one isn’t tart, but it’s so different from citrus ones that it’s enjoyable in its own way.

  • Reply Taylor February 1, 2017 at 11:17 am

    This looks so mouth-watering and delicious! And creative I should mention – how perfect is this for Valentine’s day?! I don’t think many people realize you can cook/bake with roses and other flowers. In the summer I love adding a floral twist to a cocktail but roses are perfect for Valentine’s day treats!

    • Reply Mackenzie Ryan February 6, 2017 at 12:34 pm

      I love edible flowers in cocktails! Such a great way to make it fit the season!

  • Reply Tina February 3, 2017 at 7:02 am

    This is really beautiful, almost too pretty to eat! I haven’t used rose water in a long time, need to start doing that again. Thanks for sharing!

    • Reply Mackenzie Ryan February 6, 2017 at 12:33 pm

      Rose water is such a great tool in the pantry. I personally don’t like the smell of roses, but I love using rose water.

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