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.