Honey Glazed Peach Tart

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Growing up, my grandfather made fresh peach ice cream in the garage every summer. It was always the most exciting treat. And we loved watching the churning of cream and peaches while adding more rock salt to the ice. These days, an activity of that nature seems more time consuming than relaxing but the memories are easily consumed by purchasing fresh peaches. This weekend I tested a recipe for a honey-glazed peach tart with sliced almonds. It came out pretty delectable and I happily shared it with some very fit friends at a Saturday night cookout. It was worth the calories and is practically health food as peaches are so perfect this time of year.

I suggest watching the tart carefully. Mine took much longer than the recipe called for but was worth the extra twenty minutes of drooling while the peaches tendered in the oven.

Honey Glazed Peach Tart, Bon Appetit

Crust

  • 1 1/2 cups all purpose flour
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 1/2 tablespoons (about) ice water

Filling

  • 1/4 cup sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons grated lemon peel
  • 6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
  • 2 tablespoons honey
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons sliced almonds
  • 2 tablespoons peach preserves or other jelly, melted

Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.

Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.)
Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes  or until the fruit is tender (mine took much longer). Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)

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