Tuesday, July 12, 2011

Puff Pastry and Honey...A Match Made in Heaven

The other day I was faced with a mid-morning visitor, a nearly empty fridge, and 3 near-expiring peaches.  What is a girl to do?  Grab the puff pastry from the freezer of course!


I always keep a box of puff pastry on hand in the freezer.  The options are endless and the results are always tasty.  You can pull together a fancy-looking dessert, fabulous breakfast, or a scrumptious chicken pot pie in a flash.  Puff pastry is amazing!

The morning in question I grabbed mine and rolled it out to fit a tart pan.  I wasn't working from a recipe, just an idea of what I wanted the end product to look like, and what ingredients I had on hand.


I sliced up my 3 peaches and threw in some fresh blueberries I had been snacking on (note the sad basset in the background).


Then I added my secret ingredient - Savannah Bee's Tupelo Honey.  Tupelo Honey is liquid buttery sunshine.  Seriously.  It's unlike any other honey.  One day I will write a post just about honey...


I mixed it all together with a dash of cinnamon and a little flour for thickening, then twisted the extra pastry up around the edges.  Brushed with a little melted butter and sparkling sugar, and voila.  How pretty.


Into the oven for about 25 minutes and then out came my tasty Honey Blue-Peach Tart.  Yum.


The Tupelo honey added a light sweetness with a buttery undertone.  It really highlighted the fruit flavors.  I will definitely make this again.  I love it when my "just wing it" dishes turn out!

I'm not great at measurements (I tend to just pour, sprinkle, etc) but here is my best educated guess:

1 sheet puff pastry, rolled out to fit medium tart pan
3 medium peaches, sliced
1 cup blueberries
2 tablespoons flour
1 teaspoon cinnamon
1/4 cup honey

Mix fruit and stuff together gently, add to puff pastry.  Crimp or twist excess dough around edges.  Brush with melted butter and sugar.  Bake at 350 for about 25 minutes or until pastry is browned.

Super easy, fast and oh so tasty! :)

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