Honey-Roasted Peach Croustade

September 7, 2011

I had the house all to myself this Labor Day weekend because the guys were all out camping, so one of my friends and I got up early on Saturday and went to the public market. It was her first visit there and she found some great bargains on locally grown veggies! Peaches and nectarines were plentiful, and even though I didn’t have any specific recipes in mind, I knew I’d find a peach dessert recipe that intrigued me when I got home. The winner was this free-form tart in my Bon Appetit Desserts cookbook. I’ve been wanting to try a free-form tart for a while – I love the rustic look of the uneven edges, and the insides always look simple and fresh, not goopy and syrupy! Sickly sweet tastes hold very little appeal for me, which is why I prefer fresh fruit desserts to candy. And I’ll take dark chocolate over milk chocolate any day! The peaches in this tart are sweetened with a little bit of honey and brown sugar, just enough to caramelize while roasting but not so much that they overwhelm the natural sweetness of the seasonal fruit. The crust was really easy to make in the food processor, and I enjoyed the simplicity of not having to fit it into a pie plate or tart pan or worry about keeping the edges pretty. The final size was a perfect fit for my toaster oven, so I didn’t even have to heat up the big oven. And best of all, the taste was just what I expected: juicy sweet (but not too sweet) peaches in a flaky, buttery crust punctuated with crunchy almonds. The perfect end-of-summer weekend dessert!

Honey-roasted peach croustade

Serves 8



  • 1 1/2  pounds small ripe yellow peaches, unpeeled, quartered, pitted
  • 2  tablespoons honey
  • 2  tablespoons (packed) golden brown sugar


  • 2/3  cup slivered almonds
  • 1  cup unbleached all-purpose flour
  • 1/4  cup sugar
  • 1/2  teaspoon salt
  • 7  tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1  large egg yolk
  • 2  tablespoons honey

Honey Yogurt

  • 1 1/2  cups plain Greek yogurt
  • 3  tablespoons honey


Peaches: Preheat oven to 400 degrees F. Line large heavy baking sheet with foil. Arrange peaches, skin side down, on foil. Drizzle with honey and sprinkle with brown sugar. Roast peaches until just tender and beginning to brown, about 20 minutes. Using offset spatula, turn peaches and continue roasting until fruit is very tender and honey begins to turn dark brown on edges of pan, about 12 minutes longer. Cool peaches on foil-lined sheet.

Crust: Using on/off turns, coarsely chop almonds in processor. Transfer nuts to bowl (do not wash processor). Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Drop egg yolk through feed tube; using on/off turns, blend just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and freeze 30 minutes.

Assemble: Position rack in top third of oven and preheat to 375 degrees F. Roll out dough disk between two sheets of floured parchment paper to 10-inch round, sprinkling with additional flour as necessary. Remove top sheet of parchment. Sprinkle dough evenly with 1/2 cup chopped almonds. Replace parchment paper atop crust and roll to 11-inch round, embedding nuts into dough. Invert crust and parchment onto heavy baking sheet, nut side down. Remove top sheet of parchment. Arrange peaches over center of crust in concentric circles, alternating skin side up and skin side down and leaving 1 1/2- to 2-inch plain border. Using parchment as aid, fold outer edge of crust over edges of peaches. Drizzle peaches with honey. Sprinkle with remaining chopped almonds.

Bake: Bake until crust is golden brown, about 30 minutes. Cool 20 minutes. Slide metal spatula under croustade to loosen from parchment. Using large spatula, carefully transfer to platter. Mix yogurt and honey in small bowl to blend. Cut croustade into wedges and serve warm, passing honey-yogurt separately.

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