1stick of butter cut into Tablespoons and kept chilled
5drops of red food coloring(optional)
6white peaches, peeled and sliced
¼cupedible rose petals
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.
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.
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.
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.
If you don't have pie weights you can substitute them with dry beans.
Serving: 1slice | Calories: 347kcal | Fat: 26.6g
Rose Curd and White Peach Tart https://www.foodabovegold.com/rose-curd-white-peach-tart/