Honey-Glazed Peach Tart

Sometimes I wake up & need to bake.  Sunday was one of those days.  I wanted to make something with peaches, but not something that involved making dough or pie crust.  This honey-glazed peach tart was the answer.  The DELICIOUS answer.

Let's get started.

Remove 1 sheet of frozen puff pastry from the box, set it on a lightly floured surface, & cover with plastic wrap.  Do not unfold at this point.  Let the covered puff pastry sit on the countertop until thawed & just pliable, about 20 minutes.

In a small bowl, mash the brown sugar, butter, & cinnamon together with a fork until blended.

On a lightly floured work surface, carefully unfold the puff pastry.  Dust the top of the dough with a little flour. 

Roll out the dough, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin & work surface, into a 14-inch round.  Trim off any ragged edges with the tip of a paring knife.

Drape the dough loosely around the pin & transfer it to the baking sheet. 

Using the tines of a fork, prick the dough all over.

Arrange the peach slices, overlapping slightly, in even circles, leaving a 2-inch border uncovered.

Scatter bits of the butter mixture evenly over the peaches.

Fold the border up & over the outer ring of peaches, pleating the dough as you go, to shape into a circle.

Drizzle the honey over the peaches.

 Bake until the pastry is browned & the peaches are tender & slightly browned on their edges, about 25 minutes.

Transfer the baking sheet to a rack & immediately sprinkle the pistachios evenly over the peaches. 

Serve warm.

This was my first tart.  Fresh, ripe Georgia peaches are all over Tennessee & recipes using them are all over the internet.  I needed in on this action.  I thought about making a peach pie, but all of the recipes intimidated me, so I turned to one of my favorite cookbooks, The Weekend Baker & found just what I was looking for.  John had to help me with the dough, but aside from that, it was pretty easy.  And delicious, especially with a scoop of vanilla ice cream.  I'll definitely make this again.

RECIPE

HONEY-GLAZED PEACH TART

Adapted from The Weekend Baker

Makes one 9 1/2-inch tart, or 8 servings

INGREDIENTS

1 sheet frozen puff pastry, 9 1/2 inches square
2 tbsp firmly packed light brown sugar
1 tbsp unsalted butter, at room temp
1/2 tsp ground cinnamon
2 large, ripe peaches
2 tbsp honey
1/4 cup finely chopped unsalted pistachios

DIRECTIONS

Remove 1 sheet of frozen puff pastry from the box, set it on a lightly floured surface, & cover with plastic wrap.  Do not unfold at this point.  Wrap the remaining puff pastry sheet in plastic wrap & return to the freezer.  Let the covered puff pastry sit on the countertop until thawed & just pliable, about 20 minutes.

Meanwhile, position an oven rack on the middle rung.  Heat the oven to 425 degrees.  Line a half sheet pan with parchment or a nonstick liner.  In a small bowl, mash the brown sugar, butter, & cinnamon together with a fork until blended.  Cut the peaches in half & remove the pits.  Thinly slice the halves.

On a lightly floured work surface, carefully unfold the puff pastry.  Dust the top of the dough with a little flour.  Roll out the dough, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin & work surface, into a 14-inch round.  Trim off any ragged edges with the tip of a paring knife.  Drape the dough loosely around the pin & transfer it to the baking sheet.  Using the tines of a fork, prick the dough all over.  Arrange the peach slices, overlapping slightly, in even circles, leaving a 2-inch border uncovered.  Scatter bits of the butter mixture evenly over the peaches.  Fold the border up & over the outer ring of peaches, pleating the dough as you go, to shape into a circle.

Drizzle the honey over the peaches.  Bake until the pastry is browned & the peaches are tender & slightly browned on their edges, about 25 minutes.  Transfer the baking sheet to a rack & immediately sprinkle the pistachios evenly over the peaches.  Serve warm.