Name: Tarte aux Peches à l’Hysope (Peach Tart with Hyssop)
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons plus ½ teaspoon superfine sugar; 5 tablespoons finely ground, unblanched hazelnuts; 5 tablespoons butter, half-frozen; 1 egg, separated; 6 medium-sized fresh peaches; ½ cup sugar; a few leaves of hyssop and some hyssop flowers, if available; 1 teaspoon arrowroot; 1 tablespoon milk; ⅔ cup water; a few drops of vanilla extract; 4 sprigs of hyssop; 1 cup all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

‘Purge him with hyssop’ it says in the Bible. Despite this advice the pink or, more commonly, blue-flowered herb is worth growing to attract bees and to be able to revive the very old combination of peaches with hyssop.

Ingredients

PASTRY

1 cup all-purpose flour
2 tablespoons plus ½ teaspoon

Europe
France
Pie
Vegetarian
Mediterranean

Method

Sift the flour and 2 tablespoons of the sugar into a bowl, then stir in the hazelnuts. Grate in the butter and mix to a dough with the egg yolk, milk and vanilla extract. Roll the dough into a ball and rest under the upturned bowl for 15 minutes.

On a floured board, roll out the pastry to li

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Ingredients

PASTRY

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