Tarts with fresh fruit are a lighter tasting treat that we make in the summer. This one has a sweet shortbread crust, raspberry-basil compote, vanilla pastry cream, and fresh peaches. The tart doesn’t work if the fruit is not ripe. The glaze on top was a melted apricot rose jam from Amor spreads. We always have mint growing out of control in our yard so it adds a nice garnish. I was eager to try the rosette design with the peaches, but my mom had little faith (she thought it would take too long). Despite her lack of encouragement, I went along with it. It did take a bit long, but the results were well worth it! It is almost like doing a puzzle trying to fit all the peaches into the tart crust.
