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Peach and Raspberry Tart with Honey and Almonds_001

Peach and Raspberry Tart with Honey and Almonds

This Peach and Raspberry Tart with Honey and Almonds is a vibrant dessert that combines sweet peaches and tart raspberries with a nutty crunch, all harmonized by the natural sweetness of honey. Perfect for a summer gathering or a cozy dessert night, this tart is sure to delight with its fresh flavors and elegant presentation.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Mediterranean
Servings 8 people
Calories 265 kcal

Equipment

  • Food processor
  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • Wire rack

Ingredients
  

  • 1 1/4 cups all-purpose flour 156g/5.5oz
  • 1/4 cup ground almonds 28g/1oz
  • 1/2 cup unsalted butter chilled and cubed, 113g/4oz
  • 1/4 cup granulated sugar 50g/1.8oz
  • 1/4 tsp salt
  • 2-3 tbsp ice water 30-45ml
  • 3 ripe peaches sliced, approx. 450g/1lb
  • 1 cup raspberries 123g/4.3oz
  • 2 tbsp honey plus extra for drizzling, 30ml
  • 1/4 cup sliced almonds 23g/0.8oz
  • Powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). In a food processor, pulse together the all-purpose flour, ground almonds, sugar, and salt until combined.
  • Add the chilled, cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs. Gradually add ice water, tablespoon by tablespoon, pulsing until a dough forms.
  • Roll out the dough on a floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and trimming the excess dough. Refrigerate for 10 minutes.
  • Prick the bottom of the tart shell with a fork and bake for 15 minutes or until lightly golden.
  • Remove from the oven and let cool slightly. Arrange the sliced peaches and raspberries on the cooled crust in an alternating pattern.
  • Drizzle 2 tablespoons of honey over the arranged fruit, and sprinkle the sliced almonds on top.
  • Return the tart to the oven and bake for an additional 10 minutes, or until the almonds are toasted and the fruit is tender.
  • Let the tart cool in the pan on a wire rack. Before serving, drizzle with additional honey and dust with powdered sugar if desired.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
The tart can be served warm or at room temperature, and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
If peaches are not in season, nectarines or plums can be used as a substitute.
Keyword Honey Almond Tart, Mediterranean Dessert, Peach Raspberry Tart, Summer Tart Recipe