COOK: Peach Tartlet With Honey and Pistachio Crust

The peaches have been abundant this year. Pick your own, at places like Davis Peach Farm in Wading River, are still going strong. Pair these juicy jewels with local honey and a nutty crust, and you’ve got a perfect ending to a Labor Day meal.


Fresh Peach Tartlets
By C. Prather
Made with Long Island peaches and honey, these tartlets taste like summer. The tartlet shells can be baked well in advance, adding the filling and peaches just before serving for an easy dessert after a barbecue.

Pistachio Shortbread Crust
1 cup salted, shelled pistachios
1¼ cups flour
¾ cup brown sugar
½ teaspoon vanilla extract

Peaches with Mascarpone & Honey Filling
4 ripe peaches, pitted and sliced
11/3 cups mascarpone
2 or 3 tablespoons local honey
Splash of rosé, if you happen to have a bottle open

Preheat oven to 350°. Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add the flour, sugar, butter and vanilla; pulse until mixture is the consistency of cornmeal. Press dough into the bottoms and sides of 4 small tart pans. Bake until golden brown, about 10 to 12 minutes. Transfer to wire racks; cool completely.
In a small bowl, gently toss the sliced peaches with a drizzle or two of honey; set aside. In another small bowl combine mascarpone, a drizzle or two of honey and a splash of rosé. Add a dollop of filling to each tartlet shell and spread gently. Arrange sliced peaches over the mascarpone filling and garnish with mint leaves, if desired. Serve immediately.
Serves 4