Honey has a history that is as deep and rich as its complex and delectable in flavor. Raw honey collection dates back as far as 10,000 years with drawings depicted on rock showing ancient hunters collecting honey and honey comb from a wild hive in Spain. It has even been found in the containers sealed within the tombs of the pharos.

While I doubt that they were making desserts as delectable as this tart, they were without a doubt on to something good. Today I wanted to share with you a little knowledge as well as one of my favorite things to make with raw honey.

High quality honey can be distinguished a variety of ways. Typically a pure raw honey can be distinguished by fragrance as well as taste. A quality raw honey will generally have a fluffy thin layer on the surface of the honey and will contain marble colored white spots in its crystallized state. The collection of these white spots on the sides of the container is an indication of quality honey that has been filled without pasteurization (heating to excessive temperatures above 120 degrees). Over the past few years as honey has become more readily available, specialty honeys with different flavor additives have been emerging on the scene. While these specialty honeys have a high quality flavor they tend to have a reduction in the natural health benefits which are found in pure raw honey.

Because raw honey has not been pasteurized it retains many of the pollen particles from the collection process. Local raw honey is often sought by allergy sufferers because the impurities have the ability to lessen the sensitivity to outdoor allergens. Being that I am from Texas (the pollen state) I can vouch that this is a great way to treat your outdoor allergies. Local raw honey is typically sweeter then honey and has long been used as a substitute to sugar and other sweeteners. Raw honey is believed to have other health benefits as well; from a healthy way to heal sore throats to preventing infections. So a teaspoon a day can help keep the doctor away!

Because honey is mainly sugar, there is a relatively low amount of calories and fat making it a healthier alternative to white sugar. Honey is typically freshest during the summer months when it has been harvested. Raw honey often retains the smell and flavor of the flowers used to pollinate it which is the reason for the varietal honeys becoming more popular. Because of this many chefs use it for cooking, baking, and spreading on breads. Raw honey is also used as a sweetener in beverages such as tea, coffee and even beer (honey beer….mmmmm….beer)! Since honey is typically sweeter (remember the darker the honey the sweeter) when cooking with honey only use 1/2 to 3/4 of the amount your recipe calls for.
One additional thing that I love about this recipe is the simplicity in design.

First you combine the butter, honey, and almond extract in a bowl. While you could use pureed almonds I choose to keep this quick and easy by using the extract.

Whip these ingredients using a hand mixer until well combined.

Once you have your butter whipped, slowly add your flour one cup at a time until your dough begins to form. Then you will take this out and work it by hand to form a ball.

One you have your dough in a ball break it into 6 smaller balls as this will be your tart shells. Spread each ball into a small 6” tart pan evenly. Once this is done use a fork to poke holes in the bottom of the tart shell. If you skip that step you will end up with cupcake tops in the middle of your pan and no one wants that! Put them in the oven for 30 minutes.

While those are baking away it’s time to make the filling! Combine all the ingredients for the filling in a medium size bowl and whip until stiff peaks form. Don’t get discouraged if it looks granular at first. It takes some time as the honey crystals prevent it from whipping up right away. Keep going you will get the stiff peaks you seek!

Once your tart shells have come out of the oven let the cool completely. When they are cool you can add your filling! The only thing left to do is top them with whatever fruits you want! Get creative as the combinations for this treat are nearly endless!

Raspberry Honey Peach Tart

Ingredients:

Crust:

• 1 cup butter, room temperature
• 1/3 cup Raw Local Honey
• 1/2 teaspoon almond extract
• 2 1/2 cups all purpose flour

Filling:

• 8 ounces mascarpone cheese
• 1/3 cup whipping cream
• 1/4 cup Raw Local Honey

Toppings:

• 3 Peaches Sliced
• 1/2 pint raspberries

Directions:

Crust:

1. With an electric mixer, beat together butter, honey and almond extract.
2. Slowly add flour one cup at a time and blend until mixture forms dough.
3. Form into a ball and spread dough evenly in the prepared tart pans.
4. Bake for 30 minutes or until lightly browned.
5. Cool on rack.
6. In a medium sized bowl, beat all filling ingredients until mixture forms stiff peaks. Spread filling evenly over cooled tart shells.
7. Arrange fruit on top of filling in a decorative pattern. Refrigerate until ready to serve, up to 3 hours.