Sweet Peach Rose Tart

Instructions

1. 1. Slice the fruit very thin using a mandolin or a sharp knife. Place the fruit in a heat proof bowl.2. Heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until the sauce just comes to a boil. Remove from the heat and pour the honey sauce over the sliced peaches. Let sit 5-10 minutes.3. Line a 10 inch pie plate or tart pan with parchment paper. Roll the pastry out into 1/4 inch thickness and fit inside the pie plate. Trim the pastry around the edges.4. In the bowl of a food processor, combine the nuts, butter, and egg yolk and pulse until mostly smooth. Spread inside the pastry. 5. Arrange 3-4 fruit slices lengthwise, overlapping each slightly on a clean counter (see photo above). Roll the fruit from left to right to create a rose (see photo above). Place the roses into the prepared dish, pressing them gently into the nut spread to adhere, it's OK if your roses are not perfect. Don't stress. Repeat with the remaining fruit, placing the roses in the prepared dish as your work. Brush any honey sauce left in the bowl over the roses. Place the tart in the fridge for 15 minutes to chill. 6. Preheat the oven to 375 degrees F. Remove the tart from the fridge and transfer to the oven. Bake for 35-45 minutes or until the pastry is golden. Let the tart cool 10 minutes before lifting out of the pie plate. 7. Serve warm or at room temperature with honey and vanilla ice cream. Enjoy!