After a weekend getaway in Amsterdam I was home with a whole basket full of these gorgeous wild peaches from the farmers market. I just love farmers markets. I almost always go crazy buying way too much of what’s in season. I can’t even resist when I’m on holiday. Often we end up lugging home my precious prizes in our hand luggage hoping that no one will find out! I have been known to sneak a lovely chunk of guanciale home in my handbag after a trip in Tuscany! It’s even worse when we drive because I know we just have that much more space!
Anyway, back to the star of the show. Wilde pfirsiche also known as doughnut peaches or saturn peaches. Whatever the name, these are beautiful. The skins are lovely and thin and the insides are creamy white. They’re a little sweeter than the regular variety which make them perfect for this peach tart. Whether you get them from your local farmers market or from the supermarket, you should get some peaches and give this a go!
Wild Peach and Honey Tart
- 1 1/2 cup plain flour
- 3 tbsp powdered sugar
- 1/4 tsp salt
- 4 oz unsalted butter
- 3 1/2 tbsp ice water
- 12 wild peaches cubed (about 4 cups)
- 1/4 cup sugar
- 3 tbsp plain flour
- 2 tsp lemon zest
- 2 tbsp raw unfiltered honey
Get started with the crust first as it will need to be pre-baked. In a large bowl, combine the flour, sugar and salt. Then chop up the butter into small pieces and add to the flour mixture. With your fingertips, rub the butter into the flour until all the crumbs are uniform. Then add in the water and mix everything together with a spoon. Once the mixture starts clumping together, use your hands to bring it all together. Shape into a ball and wrap the whole thing in cling film. Pop it into the fridge for about half an hour to rest.
Lightly flour a clean surface and roll out the dough to fit a 24 x3cm tart pan with removable bottom. Cover with cling film and refrigerate for another half hour.
Preheat the oven to 200 C/ 400 F. Remove the crust from the fridge and prick with a fork all over. Pour in ceramic beans or dried beans if you have them to keep the crust from rising too much. Bake until the crust is golden brown – about 20-25 minutes.
While the crust is cooling, prepare the filling. Cube half of the peaches and toss in a large bowl with the sugar, flour, and lemon zest. Slice the remaining peaches thinly and set aside.
After the crust has cooled, spoon in the cubed peach mixture and spread evenly till level. Arrange the sliced peaches in a circular pattern starting from the outside working your way in. You should about have three to four rounds.
Bake until peaches are soft – about 25 minutes. Drizzle with honey while still warm. Serve when slightly cooled.