Summer is the time for great fruit, and peaches are my new favorite right now. Over the last few months, Steve and I have consumed more than our share of peaches, in all its lovely forms. For breakfast with yogurt, in smoothies, in desserts.
Our local market recently had a sale on white peaches, and I immediately seized a bag. Some of the peaches were ripe, so I set on a quest to create a dessert using them. This tart was the outcome. It perfectly showcases the delectable flavor of the peaches, just as a good fruit dessert should. The honey brings out the sweetness of the fruit, and the pastry is light and flaky. It got devoured in a few short hours.
White Peach Tart
Flour for rolling out puff pastry
1 sheet frozen puff pastry (from a 17.3 ounce package), thawed
3 white peaches, sliced 1/4-inch thick
2 tablespoons honey
1 large egg white, beaten with 1 teaspoon water, for egg wash
2 tablespoons butter
Preheat oven to 375 degrees. On floured surface, roll puff pastry out to form a 8×14-inch rectangle. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Trim the edges. Transfer to a baking sheet. Brush pastry with egg wash, avoiding the edges. Toss peaches in a bowl with honey, and place on the rolled pastry. Dot with butter. Bake until the pastry is golden and peaches are tender, 30-25 minutes. Serves 4-6.