Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 4 tbsp ice-cold water
  • 1 lb fresh sweet peaches, sliced into uniform wedges
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 tsp ground cinnamon
  • 0.25 cup honey
  • 1 tbsp melted unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Combine flour, sugar, and salt in a food processor. Pulse in cold butter until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  2. Slowly drizzle in ice water, pulsing until the dough just begins to clump together.
  3. Press the dough into a 9-inch fluted tart pan, trimming the edges, and freeze for 15 minutes to prevent shrinkage.
  4. Line the crust with parchment and pie weights. Bake at 375°F (190°C) for 12 minutes, remove weights, and bake for another 5 minutes until the base looks matte and set.
  5. In a medium bowl, toss sliced peaches with lemon juice, cornstarch, and cinnamon.
  6. Arrange the peach slices in concentric circles, overlapping them slightly like fish scales.
  7. In a small saucepan, simmer honey, melted butter, vanilla extract, and a pinch of salt until reduced into a glossy lacquer.
  8. Brush the honey glaze over the peaches and bake until the crust is golden and the fruit is tender.