Ingredients:

  • 1/2 package (approx. 227g) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 4.5 large fresh peaches, sliced into 1/2-inch wedges
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt

Instructions:

  1. Slice 4.5 large fresh peaches into 1/2 inch wedges. Toss the slices gently with 1 tbsp lemon juice and 1/2 tsp ground cinnamon until they smell like a summer afternoon.
  2. Preheat oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  3. Lay down one sheet of phyllo dough on the parchment paper. Lightly brush with melted butter and sprinkle with a tiny bit of granulated sugar.
  4. Repeat the stacking process, layering, brushing, and sprinkling with granulated sugar between every third layer, until you have used all the sheets of dough from the 1/2 package (227g).
  5. Arrange the peach wedges in rows or a rustic pattern over the top layer of phyllo.
  6. Drizzle the honey over the peaches and bake for 25 minutes, or until the pastry is a deep mahogany gold and the fruit is tender and bubbling.
  7. Remove from the oven and immediately sprinkle the fruit with a pinch of sea salt.
  8. Let the tart sit for at least 10 minutes before slicing.