Sunday, September 9, 2012

The Secret Life of Honey Peach Tarts



Sometimes heartbreaking stories are what you need to get through heartbreaking times. Crying is good for you. And so is honey.


Have you ever read The Secret Life of Bees? It's a painfully beautiful book. It involves food (my favorite thing), the South (a beautiful place that I've always wanted to experience), bees (my grandpa is a beekeeper! I like bees), relationships (friend or family, they are endlessly important), truth, faith, and growing up. And peaches and honey. YUM.


Growing up isn't about independence, I think. It's about realizing what your resources are-- friends, family, brains, money, talent, whatever-- and knowing when and how to use them. It's about learning the truth and finding your own. It's about making a decision- to run away or to say yes or to love or to leave- and realizing it's just a decision. It doesn't have to define you, as important as it may be.


I was home this past week, because I needed some time with my beautiful mother. I couldn't be who I am without her, and even as an "adult" (take that word with a grain of salt), I know that I need her. And wonderfully, amazingly, she is there for me.

And not just emotionally, but blogly, too! (That's right, I just turned "blog" into an adverb) While I was home, she pulled out a pie crust, a bag of peaches and nectarines, and some honey-roasted almonds, and said, "Let's make something!"


So we did. And it was delicious. And you could be jealous. Except you shouldn't be, because you should go make this right now. You'll thank me in about an hour, after you've taken your first bite, but before you've taken too many (like I did).


Honey Peach Tart

(all measurements are estimated and you may change them to suit your tastes)

Pie crust (homemade or store-bought)
3-4 peaches and/or nectarines
2 T flour
3 T sugar
2 T brown sugar
1 t almond extract
2 T honey
3 T honey butter (normal butter would work, too)
2 T lemon juice
Cinnamon
Sliced almonds (we used honey-roasted almonds)

1. Preheat oven as per the pie crust package instructions. 

2. Slice all the peaches and/or nectarines and put them in a bowl.

3. Add the flour, sugar, brown sugar, almond extract, honey, (honey) butter, lemon juice, and cinnamon and mix well. Make sure to taste-test and control ingredient amounts accordingly. There should be a healthy amount of goop coating each peach slice, but not so much that it puddles or pools (or ponds or lakes!).

4. Put pie crust into a pie tin (or in my case, my mother's pretty blue pie dish).

5. Put the peaches and their goop into the pie crust.

6. Sprinkle with a good amount of the sliced almonds. If you want, you can also sprinkle on some more cinnamon or brown sugar (or ginger! or nutmeg! or get creative!).

7. Bake until it looks like this! Cool until you don't burn your tongue! Enjoy and enjoy again! "…It's your time to live. Don't mess it up!" -May Boatwright

This tart is best enjoyed with a tall glass of sweet tea and a good book.

7 comments:

  1. Great Blog - love the book - love the looks of that pie and love your time with your momma!

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  2. i recognized that pie plate (i gave it to your momma)i'm glad she is still using it. love the recipe. i want to make this. thanks for the mention of your papa and bees, i know he will appreciate that. i'm happy that you got to spend time with your mom, i know that makes her extremely happy. she loves her children sooooo much. i happen to love you three very much. have a great day, you little blogger, you. i love you, nani j.

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  3. I read this last night and was too weepy to comment. Why did I think today would be different? It's always so good to have you here and to spend time together. I love the tart, I love the book, I love you. I'm so blessed!

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  4. Great book, great blog! My favorite peach pie recipe is Nora Ephron's from Heartburn. Just made it last weekend, the peaches have been fabulous! thanks and keep it up!
    Karen

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