Peach and Honey Phyllo Tart Recipe
Crisp, paper-thin layers of buttery phyllo pastry cradle juicy peach slices bathed in warm honey and aromatic spices for a delicate tart that balances sweet and tangy notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry, thawed if frozen</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">4 ripe peaches, thinly sliced (about 500g)</li><li class="ingredients-single-item">60ml honey, plus extra for serving</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cardamom (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp lemon juice</li><li class="ingredients-single-item">Fresh thyme leaves for garnish (optional)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Take your phyllo pastry out of the refrigerator about 30 minutes before starting to bring it to room temperature (this prevents cracking when handling).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash, pit and thinly slice the peaches to about 5mm thickness. In a bowl, gently toss the sliced peaches with 2 tablespoons of honey, the sugar, cinnamon, cardamom (if using), salt, vanilla extract, and lemon juice. The lemon juice will prevent browning while adding a bright note that balances the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lay out one sheet of phyllo pastry on the prepared baking sheet, keeping the remaining sheets covered with a damp (not wet) kitchen towel to prevent them from drying out. This is crucial for working with phyllo, as it becomes brittle and difficult to handle when dry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a pastry brush, lightly brush the phyllo sheet with melted butter, ensuring you reach the edges. The butter creates the signature flaky layers and rich flavor of the tart. Place another sheet on top and brush with butter. Repeat this process until all 8 sheets are stacked, creating a rectangle approximately 30x25cm, brushing the top layer as well.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold over about 1cm of each edge of the phyllo stack to create a border. Brush this rim with a little extra butter – this creates a frame that helps contain the fruit juices during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the peach slices in overlapping rows or a decorative pattern within the border, leaving any excess juices in the bowl for now. Try to keep the peaches in a single layer to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes, until the phyllo is golden brown and crisp, and the peaches are tender and slightly caramelized. The multi-layered phyllo base needs to bake thoroughly to avoid a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the tart is still warm, drizzle with the remaining honey (about 2 tablespoons). If you'd like, you can warm the honey slightly to make it easier to drizzle. The residual heat from the tart will help the honey spread and create a beautiful glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool for at least 10 minutes before garnishing with fresh thyme leaves and a light dusting of powdered sugar, if desired. This resting time allows the juices to settle and the tart to firm up slightly, making it easier to slice.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slice into portions and serve warm or at room temperature. This tart is at its crispy best on the day it's made, but any leftovers can be stored in the refrigerator and reheated in a 150°C oven for 5-7 minutes to re-crisp the pastry.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen peaches instead of fresh in a phyllo fruit tart?
Yes, you can use frozen peaches, but thaw and drain them thoroughly first to remove excess moisture. Pat them dry with paper towels before tossing with the honey-spice mixture to prevent the phyllo from becoming soggy during baking.
How do I prevent phyllo pastry from drying out while assembling a tart?
Keep unused phyllo sheets covered with a damp (not wet) kitchen towel while working. Work quickly but carefully when brushing each layer with butter. The key is maintaining the right moisture balance—too dry and it cracks, too damp and it becomes gummy.
What other fruits work well in a honey-glazed phyllo tart?
Apricots, plums, nectarines, figs, apples, and pears are excellent alternatives. Stone fruits and firm fruits that hold their shape when baked work best. Berries can be added but may release more juice, so consider adding a thin layer of ground nuts to absorb excess moisture.
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