Directions

• For the shortcrust
• In medium bowl whisk together the flour, almond flour, confectioners’ sugar, and salt. Add the cold butter and work it into the dry ingredients until it resembles sand texture. Add the egg and mix well. The dough is quite soft. Place it in plastic wrap and let it rest in the refrigerator for at least one hour.
• Preheat the oven to 350 degrees Fahrenheit. If using a tart pan with a removable bottom, line the bottom with parchment paper and grease the pan. If using a tart ring, place the ring on a baking sheet, possibly over a silicone mat, or over parchment paper.
• Roll out the dough to a 1/4 inch height. If using the pan, roll the dough to a circle a couple of inches wider than your pan. Line the pan with the dough, and place the pan in the freezer for 15 minutes before filling it with weight for blind baking. If using a tart ring, place the ring over the dough to cut a circle for the base, then cut strips tall enough to go over the edge of the ring. If the dough becomes too soft, place it briefly in the freezer. Place each strip against the ring, making sure that the cut is clear where they meet and the transition is as seamless as possible. Then place the bottom inside the ring and press towards the sides. With the back of a knife cut the excess dough from the edges. Place in the freezer for 15 minutes.
• Dock the crust on the bottom for both the tart pan and the ring before baking for 15 minutes. Place on a cooling rack before adding the pistachio cream. Turn the oven down to 325 degrees Fahrenheit.
• For the pistachio cream
• In a food processor add brown sugar, pistachios and flour. Process until it resembles fine sand. Add butter and then, when incorporated, add the eggs. Mix well.
• Pour the cream over the crust. Place the slices of peach over the cream. Bake for 20 to 25 minutes, until the cream is slightly puffy and golden. Remove from the oven and let it cool on a cooling rack.
• For the peach and rosemary compote
• In a small sauce pan combine the peaches, honey and rosemary. When it starts boiling, add the sugar and pectin combined, and the lemon juice. Cook for a couple of minutes, and mix well – you might want to use an immersion blender, after taking the rosemary out. Pour in a small container and refrigerate until ready to use.
• For the peach mousse
• In a medium saucepan warm the peach puree and honey. In the meanwhile bloom the gelatin in cold water for a few minutes. Microwave the gelatin until melted – it usually takes 20 to 30 seconds. Add to the peaches and mix well. Place in a container and bring the temperature down to 77 degrees Fahrenheit.
• Whip the cream to medium peaks. When the peach compote is at the right temperature, fold it into the whipped cream. If using a silicon mold, pour the mousse into the mold, making sure that there are no air bubbles. If using a springform pan, line the bottom and sides with plastic wrap, then pour in the mousse. Freeze the mousse for at least 6 hours, or overnight.
• For the glaze
• In a small saucepan heat the peach puree, water, and rosemary. Add the sugar and pectin combined, and cook for a couple of minutes, mixing very well. In the meanwhile melt the gelatin, which you already bloomed into 2 tablespoons of cold water, and add to the peach mixture.
• Remove the rosemary and use an immersion blender to make sure that the glaze is smooth. Strain into a container, and place plastic wrap on contact. Refrigerate for at least 6 hours.
• For the peach ganache
• In a small saucepan warm 150 g (1/2 cup and 2 Tablespoons) of heavy cream with the rosemary and let it infuse for 15 minutes. After that time, take out the rosemary sprig and bring the heavy cream to boiling point once again. In the meanwhile bloom the gelatin with cold water, then melt in the microwave for 20 seconds. Add to the hot cream.
• Pour the cream and gelatin over the white chocolate and let stand for a few minutes. Whisk until smooth. Add the rest (150 g, 1/2 cup and 2 Tablespoons) of the cream, the peach puree, and the Cognac. Use an immersion blender to make sure that the ganache is smooth. Cover with plastic wrap at contact, and refrigerate for 12 hours.
• To assemble
• Place the tart shell with the pistachio cream on a serving plate. Mix the compote and spread evenly over the bottom of the tart.
• Remove the glaze from the fridge, and heat it in the microwave at small increments until it reaches 86 degrees Fahrenheit. In the meanwhile, remove the frozen mousse from the freezer, unmold and place over an upside down glass, inside a 10 inch baking pan. Slowly pour the glaze over the mousse, and with an offset spatula ged rid of the excess. When it stops dripping, with the help of offset spatulas, place the glazed mousse at the center of the tart.
• Whip the ganache until firm. Place in a piping bag with a round tip and create dollops around the mousse, near the edge of the tart. If you have a few slices of peach, use them to decorate as I did. You’ll have leftover ganache, that you can use to decorate individual slices of the tart.