Honey Peach Tart

Honey Peach Pie

Or plum or apple or pear.

 Okay, I know it’s in bad taste to post a recipe that I made with peaches after peach season is WAY over. I mean, it snowed today, kids. But hear me out: this pie tastes absolutely life changing even if you make it with pears! Or apples! Or probably just out of season peaches from who knows where. I’m actually about to make it again tonight. So. Yeah. This recipe is loosely adapted from the one found in Alison Roman’s Dining In. I love her.

Servings: 10-12
Time: 2 hours, including chilling and baking


1 heaping cup of all-purpose flour
3/4 cup plus 1 TBSP of sugar, divided
1/2 tsp of salt
1/2 cup (aka 1 stick) plus 1 TBSP of unsalted butter, chilled
1 TBSP of vodka, fresh from the freezer
3-4 medium peaches, cored, cut in half, and sliced thinly (or pears or apples or plums)
1 TBSP of grated fresh ginger
1/4 cup of cornstarch
1 TBSP of lime zest
1/2 cup of honey


  1. Make dat crust: mix the flour, one TBSP of sugar, and salt together. If you have a food processor, you can do this by pulsing it in the food processor once or twice. I love this fact.

  2. If you’re using your hands, cut the butter up into one inch slices, then cut those slices in quarters. Put the butter in the dry ingredients, and use your hands to create a dough that feels like butter and flour had a baby. Sometimes you read about how you’ll end up with “pea sized pieces of butter,” but I think they usually look more like a smashed pea. If you’re using a food processor, just add the butter to the dry ingredients and pulse until it comes together.

  3. Add the vodka a bit at a time, and use your fingers or the food processor to blend in evenly. Fun fact: this makes objectively better pie crust because it’s colder than any water can get without becoming ice.

  4. Turn the dough out onto a piece of wax paper, parchment paper, or plastic wrap and shape into a circle. Cover, then refrigerate for 30 minutes to an hour while you prepare your fruits.

  5. Prepare the fruits! In a large bowl, combine the fruit slices, remaining 3/4 cup of sugar, ginger, cornstarch, lime zest, and honey. Mix well, then set aside for no more than 30 minutes.

  6. Roll dat crust: first, preheat your oven to 350. Then, using a rolling pin, roll out the dough until the crust is about an eighth of an inch thick. I have never once measured this. I just happen to know what Mary Berry thinks is appropriate.

  7. When the crust is nice and beautiful, put it in a tart pan or pie tin (your call, but I prefer the tart pan).

  8. Lay the fruit slices in a spiral fan-type shape on top of the crust. If you prefer the throw them all in and forget it method, you go.

  9. Bake for 60-75 minutes, or until fruit is bubbling and crust is golden brown. Serve with ice cream. Yummmm.