Peach Honey Rose Tart

I am so glad I was able to make something so pretty. The recipe for this gorgeous sweet peach honey rose tart is extremely simple! A burst of peaches! A pure fruit tart with a delicate flaky crunch, you will love it! If you’re thinking of making a special dessert, this is the one!

This is a no fuss beautiful recipe, no complications at all! if you love fruits and desserts, this is a killer combo for you. They are baked in a tart mould; you may make small ones for each individual. When you bite into it, you taste sweet juicy fruit with flaky layers of pastry. And please remember, for the pastry to be perfect, the dough should be refrigerated for at least an hour.

I like to dust them slightly with icing sugar—but it’s optional. And you may serve them the way you like your dessert – room, cold or warm.

This is my second tart recipe. The first one was a hit, Double Chocolate No Bake Tart, check it here. But these gorgeous fruity beauties will also put a smile on everyone’s face when you make them! So give this peach honey rose tart a try and do let me know how did you like it!


For the crust

1 1/4th cup all-purpose flour

75 grams butter, frozen

2 tsp. powdered sugar

1/4th tsp. salt

7 – 8 almonds, chopped

2 – 3 tbsp. icy cold water

For the filling

6 – 7 medium sized peaches

1½ tbsp. honey

1 tsp. lemon juice


For the Crust: In a large bowl, mix the flour, salt, sugar and almonds (you mad add any nuts of your choice). Grate the frozen butter into the flour and gently mix everything. Now add the cold water and try to form dough (do not add all the water at once, add only as much as required). Now clump the dough into a ball and wrap in cling film and refrigerate for at least an hour.

For the filling: Wash and slice up the peaches as thin as you can (this is the part where I failed miserably :P) and place them in a bowl. Stir in the honey and the lemon juice.

Using your tart pan (18 cm diameter), gently press the dough into the pan and up the sides. Press evenly and firmly on the sides and the bottom. Now arrange and overlap the peach slices, start at the edges of the tart and work your way towards the center. Pour the honey and lemon mixture over the rose.

Bake for 35 – 40 minutes at 200 degrees until the peaches look partially dry and your pastry golden. Remove from the mould, dust some icing sugar (optional) and enjoy!


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