White Peach & Rosemary Orgeat Tartlets
Gontran Cherrier, adapted by JojoM
Buttery tart shells with almond cream, crowned with ripe white peaches, glossy orgeat jelly, and a whisper of fresh rosemary—fragrant, elegant, and summer-perfect.
White Peach & Rosemary Orgeat Tartlets 🍑🌿
Buttery tart shells filled with silky almond cream, topped with slices of ripe white peaches, shimmering orgeat jelly, and a delicate sprinkle of rosemary — this tartlet is the essence of summer elegance. Each bite balances almond sweetness, peachy freshness, and an herbal whisper of rosemary that lingers beautifully. ✨
A French Summer in Miniature ☀️
Inspired by Gontran Cherrier’s exploration of pairing fruits with herbs, these tartlets celebrate fresh simplicity with patisserie finesse. The orgeat jelly adds a light almond perfume, acting as a bridge between juicy peaches and buttery pastry. The result? Refined, refreshing, and perfectly balanced — like a cool Provençal afternoon captured in dessert form.
Layers of Flavor & Texture 🍰
The pâte sucrée base bakes to a crisp, golden edge, contrasting beautifully with the tender almond cream inside. The orgeat jelly, cut into translucent cubes, brings both fragrance and sheen, while thin slices of white peaches add natural sweetness and shine. Finally, the rosemary — used sparingly — elevates everything with its piney aroma.
Why You’ll Love This Recipe 💕
- Combines almond, peach, and rosemary in a sophisticated balance
- Uses an orgeat jelly for a glossy, delicate presentation
- Perfect for summer gatherings or elegant afternoon tea
- Can be made ahead and assembled just before serving
Pro Tips for a Polished Finish 👩🍳
🍑 Use firm, ripe white peaches — they slice cleanly and hold shape.
🌿 A little rosemary goes a long way; chop it fine for subtle flavor.
🧊 Chill the orgeat jelly until fully set for neat, jewel-like cubes.
🥧 Always chill lined tartlet shells before baking to prevent shrinkage.
✨ For patisserie-level shine, brush the fruit with warmed apricot jam.
The Elegant Assembly 🎨
Once baked and cooled, the almond cream becomes the soft base for a mosaic of orgeat jelly and fruit. Each tartlet is crowned with a fanned arrangement of peach slices and a sprinkle of rosemary — minimalist, aromatic, and utterly chic.
These White Peach & Rosemary Orgeat Tartlets bring together freshness, finesse, and French flair — proof that sometimes, the most elegant desserts are born from the simplest ingredients. 🇫🇷💫
White Peach & Rosemary Orgeat Tartlets
Gontran Cherrier, adapted by JojoMButtery tart shells with almond cream, crowned with ripe white peaches, glossy orgeat jelly, and a whisper of fresh rosemary—fragrant, elegant, and summer-perfect.
Chef's Tips
Use just-ripe white peaches for clean slices that hold their shape.
Keep the orgeat jelly cold and fully set before cutting or flaking.
Chill lined tartlet shells 20–30 minutes before blind baking to prevent shrinkage.
Rosemary is potent—use a light hand and chop very finely.
For extra sheen, lightly brush peach slices with warm apricot jam.
Tools Used
Rolling Pin
Pastry Brush
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Ingredients
Orgeat Jelly
Sweet Pastry (Pâte Sucrée)
Almond Cream (Frangipane-Style)
Assembly & Garnish
Instructions
Make the Orgeat Jelly
- 1
Warm the orgeat and water in a small pan until just tepid; remove from heat.
- 2
Whisk in drained gelatine until fully dissolved. Strain through a fine sieve into a shallow dish.
- 3
Refrigerate until firmly set, about 3 hours.
Make the Sweet Pastry
- 1
Cream icing sugar and soft butter until smooth; beat in the egg.
- 2
Add flour and salt; mix just until a dough forms. Wrap and chill 1 hour.
- 3
Heat oven to 210°C/410°F. Roll pastry 3 mm thick between baking papers; cut 12–15 cm rounds.
- 4
Butter 8 cm tartlet moulds, line with pastry, chill 20 minutes.
- 5
Blind bake with baking beans for 10 minutes; remove weights and cool on a rack.
Make the Almond Cream
- 1
Cream butter and sugar to a paste. Stir in almond meal, then eggs, then flour until smooth.
- 2
Chill 10–15 minutes to firm slightly.
Bake & Assemble
- 1
Fill cooled shells two-thirds with almond cream. Bake at 210°C/410°F for 15–20 minutes until set and lightly golden. Cool completely.
- 2
Cut the set orgeat jelly into small cubes or flake with a fork. Scatter a little into each tartlet.
- 3
Fan peach slices neatly on top. Sprinkle finely chopped rosemary and finish with a tiny sprig on each tartlet.
- 4
Optionally glaze fruit with a little warmed apricot jam for shine.
Comments & Reviews
Amelie
10/12/2025
The rosemary is magical with white peaches—kept it subtle and it sang. Jelly texture was spot on.
Luca
10/12/2025
Great make-ahead tartlets. I prebaked shells the day before and assembled just before serving.
Sophie
10/12/2025
Used nectarines instead—still lovely. Brushing with apricot jam made them patisserie-pretty.
Marcus
10/12/2025
I reduced the rosemary a touch for the kids. Flavours were bright and fresh without being too sweet.
Nutrition Facts
Serving Size: 1 tartlet (1/10 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
