This tart is full of citrusy flavor. Bonus: There’s rum in the crust!
Every year for our friend Steve’s birthday, we hit the batting cages and then drink beer. It’s a fun little tradition. Granted, I’m not much of “pinch” hitter – but I do love it. Although, someday I hope to be less “derpy.”
The night before batting cages this year, I stumbled upon Amish peaches down at Rail City Market. Once I had those in hand, the tart just popped into my head. Peaches, ricotta, blueberries and – the pièce de résistance – some orange blossom honey that we had on hand.
I love flavored honey. My grandfather used to keep bees. One year he gave me honey that was filled with the flavor of raspberries. The hive had been hanging out in the raspberry bushes. I held onto that jar until it became crystalized. Mmm. Raspberry honey. That started my love affair of fruity honey.
If you can’t find any though, regular honey will be lovely too.
Also, you can either start with store-bought crust, or you can try this one. I really think the rum added some flakiness to the crust, and it brought a hint of flavor to it as well.
Butter Rum Crust
Yields: 1 crust
1 stick unsalted butter, frozen for 15 minutes
1 ¼ all-purpose flour
½ teaspoon kosher salt
3 tablespoons water
1 tablespoon white rum
Preheat oven to 375 degrees.
Cut the butter into cubes.
Place the butter, flour and salt in a food processor fitted with a metal blade.
With the motor running, add the water and rum through the tube at the top of the processor.
When the dough forms a ball, lightly pat it out into a disc about 1-inch thick. Refrigerate it for 15 minutes.
Lightly flour a flat working surface, and roll the dough out into a circle about a 10-11 inches in diameter.
Fit the dough into a 9-inch tart pan with a removable bottom.
Cut off any overhang. (A fun way to do that is to roll a rolling pin over the top of the tart pan.)
Place a piece of aluminum foil or parchment over the crust.
Fill the crust with pie weights, rice or beans.
Bake for 15 minutes, or until it’s just brown.
Peach Filling Ingredients:
1 cup ricotta
1/3 cup orange honey (or honey with a teaspoon of orange zest)
2 large organic eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons fresh mint, roughly chopped
½ teaspoon kosher salt
½ cup fresh blueberries
2 large Amish peaches, peeled, pitted and sliced
Place the ricotta, honey, eggs, flour, lemon juice, mint and salt together in a large bowl.
Stir well to combine.
Gently fold in the blueberries.
Spoon the mixture into the pie crust.
Even out with an offset spatula.
Top with peaches.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm, cold or at room temperature.
(Photos by Launie Kettler)