Sweet Peach Rose Tart. A lovely tart, have you seen it? It features honey, puff pastry, and lots of fresh peaches, nectarines, and plums. Making it is simpler than it appears. This tart is gorgeous and tasty, so the work is worth it. Take this tart somewhere to start a conversation!
Ingredient
– 4 ripe, but firm peaches, nectarines, or plum– 1/3 cup honey– 4 sprigs fresh thyme– 1 teaspoon vanilla– 1 pinch flaky sea salt– 1 sheet frozen puff pastry, thawed– 1/2 cup toasted pecans or almond– 2 tablespoons salted butter, at room temperature– 1 egg yolk
Direction
1
Mandolin or sharp knife thinly slice the fruit. Put fruit in a heatproof bowl.
2
In a small sauce pan over medium heat, cook the honey, thyme, vanilla, and sea salt until just boiling. Pour honey sauce over sliced peaches after removing from heat.
3
Wait 5-10 minutes.
Line a 10-inch pie or tart pan with parchment. Fit the pie pan with 1/4-inch pastry. Trim the pastry edges.
4
Pulse nuts, butter, and egg yolk in a food processor until mostly smooth. Fill the pastry. Lay 3–4 fruit slices lengthwise, slightly overlapping, on a clean counter.
5
Rolled fruit left to right creates a rose (picture above). Push the roses lightly into the nut spread to adhere in the dish. It's okay if they're not perfect. Don't worry.
6
Put the roses in the dish as you work with the remaining fruit. Use any remaining honey sauce in the bowl on the roses. Cool the tart in the fridge for 15 minutes.
7
Heat the oven to 375°F. Bake the tart after removing it from the fridge. Bake pastry for 35–45 minutes till golden. Let the tart cool 10 minutes before removing it from the pie pan.
8
With honey and vanilla ice cream, serve warm or room temperature. Enjoy!