(adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm
Makes one tart
For Pastry:
2 c. flour
2 Tbls. sugar
1/2 tsp. salt
12 Tbls. cold, unsalted butter cut into pieces (1 and 1/2 sticks)
1/4 to 1/3 c. ice water
For Filling:
3 lbs fresh ripe peaches
2 Tbls. honey
3 Tbls. crushed, ground almonds
4 Tbls. unsalted butter melted
1 Tbls. sugar
To make pastry: In a large bowl, combine flour, sugar and salt with a fork. Add butter using fingertips or a pastry blender until coarse. Stir in ice water slowly until dough just sticks. Make into a ball and wrap in plastic and flatten into a thick rectangle. Refrigerate for 15 minutes.
Preheat oven to 425.
To make filling: Wash peaches, halve and pit. Add a little butter to a heavy skillet, let sizzle and then add fruit cut-side down. Cook until browned, about 2 minutes. Remove and place on a plate to cool. Add honey to pan and cook until deep brown, about 2 minutes. Turn off heat. Cut cooled peach halves in to 3 to 6 piece wedges each.
To make tart: On a lightly floured surface, roll out pastry to approximately 12 x 18-inch rectangle about 1/8-inch thick. Transfer to an ungreased, rimless, baking sheet. Sprinkle pastry with almond, leaving a 2-inch border all around. Arrange peach wedges with seared side up in overlapping rows on dough, again leaving a border. Fold the border over to slightly cover the fruit. Brush the dough edge with some of the butter and sprinkle with sugar. Stir honey into 4 Tbls. butter and drizzle over the fruit.
Bake for 15 minutes. Reduce heat to 375 and bake until the crust is golden and fruit is bubbly, about 30 minutes more. Let cool for about 20 minutes. Using a spatula, lift the tart and slide onto a platter. Serve warm or at room temperature with vanilla ice cream.
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