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    Home » Recipes » Rose Curd and White Peach Tart

    Rose Curd and White Peach Tart

    May 19, 2016 · Modified: Nov 3, 2020 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

    Jump to Recipe Print Recipe Save RecipeSaved!

    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.

    the rose curd and white peach tart with a piece missing from it.  It has an edible rose in the middle.

    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)

    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.

    A slice being removed from the rose curd and white peach tart

    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:

    • Blood Orange & Edible Flowers Pound Cake
    • Fresh Jasmine & Tahitian Vanilla Cream Scones
    • Strawberry Lavender Ice Cream

    Happy Cooking! 🙂

    rose curd and white peach tart with a piece missing. It has an edible rose in the middle.
    No ratings yet

    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
    Author: Mackenzie Ryan
    16 pieces
    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Pin it for later?

    Ingredients

    PÂTE SABLÉE TART CRUST

    • ¾ cup (3 sticks) unsalted butter, , room temperature
    • ½ cup powdered sugar
    • 1 ½ cups All-Purpose Flour
    • ¾ teaspoon salt

    Rose Curd

    • 11 egg yolks
    • ½ 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)
    • ½ teaspoon rosewater

    ASSEMBLY

    • 6 white peaches, , peeled and sliced
    • 2 tablespoon peach jam
    • ¼ cup edible rose petals

    Instructions

    PÂTE SABLÉE TART CRUST

    • 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.
    • Add in the flour and salt and beat until a dough is made. The dough should be slightly crumble. Try to not overmix.
    • 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

    • While your tart crust refrigerates, put 3 inches of water in the bottom of a pot and bring the pot to a simmer.
    • 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.
    • 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.
    • Add in the rose water and the food coloring and continue to whisk another 1 Minute.
    • 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.
    • Remove from the heat, cover the bowl and refrigerate for at least 1 Hour.

    Blind Bake

    • While your rose curd cools in the fridge, preheat your oven to 350°F
    • 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.
    • 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

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

    Notes

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

    Nutrition

    Serving: 1slice | Calories: 347kcal | Fat: 26.6g
    Tell me how much you love this recipeand show off how you made it!
    « The Biscuit Method (and its variations)
    How To Blind Bake Pie & Tart Crust »

    Reader Interactions

    Comments

    1. Tina says

      February 03, 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 says

        February 06, 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.

        Reply
    2. Diana says

      February 01, 2017 at 11:01 am

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

      Reply
      • Mackenzie Ryan says

        February 06, 2017 at 12:35 pm

        Thank you so much Diana!

        Reply
    3. Sharon Rigsby says

      February 01, 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 says

        February 06, 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
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