Can I replace white peaches?

Yes—yellow peaches or firm nectarines work well. Choose ripe but not soft fruit so slices hold their shape.

Can I use agar instead of gelatine?

Yes. Bloom 1–1.2 g agar powder in the water, simmer 1–2 minutes to activate, then mix with orgeat, set in the fridge.

How far in advance can I make these?

Shells keep airtight 2 days; almond-filled shells can be baked a day ahead. Add jelly and fruit within 2–4 hours of serving for best texture.

No. Orgeat is an almond syrup (traditionally barley-based name) with no alcohol.

White Peach & Rosemary Orgeat Tartlets

Name: White Peach & Rosemary Orgeat Tartlets
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 100 g Orgeat syrup (Almond-based syrup (French "orgeat")); 100 ml Water; 4 g Gelatine (gold-strength leaves), softened then squeezed; 115 g Icing (confectioners') sugar; 100 g Unsalted butter, soft; 50 g Whole egg; 190 g Plain (all-purpose) flour; 4 g Fine salt; 10 g Butter, for moulds (To grease tartlet moulds); 70 g Unsalted butter, soft; 70 g Granulated white sugar; 70 g Almond meal (ground almonds); 70 g Whole eggs; 10 g Plain (all-purpose) flour; 5 pcs White peaches, thinly sliced (Ripe but firm); 4 sprigs Fresh rosemary (Finely chopped, plus small sprigs to finish)

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. 🇫🇷💫