I love infusing desserts with aromatic herbs or spices for more depth in flavor. For this recipe, I tossed in chopped rosemary and walnuts to the tart shell to add a slight savory note. And for added sweetness, I included chopped figs and a rosemary-infused honey drizzle. I would definitely recommend using fresh figs when they're in season (I was out of luck and didn't find any in my local grocery store!). —Janet Yoon
Heat oven to 425 degrees. In a mixing bowl, pinch together 2 tablespoons butter, 2 tablespoons flour, 1/4 cup sugar, 1/4 cup finely chopped walnuts,1/2 teaspoon salt, and 1 teaspoon of finely chopped rosemary until you have pebble-sized crumbly texture. Set aside in fridge.
In a large mixing bowl, whisk together 1 1/4 cup flour, 1/2 teaspoon salt and 1 teaspoon sugar. Mix together vegetable oil, olive oil, and milk and fold into dry ingredients. Stir in 1 1/2 tablespoon rosemary and 1/4 cup chopped walnuts. Mix ingredients until just combined, then press into tart pan with fingers. I like to press in the tart dough bit-by-bit so I can gauge where to fill in the tart shell along the way.
Slice 4-5 small peaches (about 1/2 inch) and place snugly around tart pan in a concentric circles. Tuck sliced figs in between peach slices so they will absorb the juices while the tart bakes. Take crumble mix out of fridge and sprinkle evenly over fruit. Bake for 35-40 minutes until tart is nicely brown and crumble topping looks crisp.
While tart is baking, in a small saucepan, simmer 1/3 cup of honey and two sprigs of rosemary over low-medium heat for five minutes. Remove from heat but keep rosemary sprigs in the saucepan so the honey absorbs as much of its flavor as possible.
Tart is best served at room temperature. Drizzle with the rosemary honey before serving, and enjoy!