Sin and honey pie recipe

For the homemade shortcrust pastry

• 250 g all-purpose flour
• 125 g cold butter, diced
• A pinch of salt
• 1 tablespoon sugar
• 60 ml cold water

For the filling

• 4 ripe peaches
• 3 tablespoons acacia honey
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• Juice of half a lemon

• In a large bowl, mix the flour, sugar, and salt.
• Add the diced butter. Use your fingers or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add the cold water while mixing until the dough starts to come together. Avoid overworking the dough.
•  Form the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

•  Peel, pit, and thinly slice the peaches. Place them in a bowl and drizzle with lemon juice to prevent browning.
• In another bowl, mix the brown sugar and cinnamon.
• Melt the butter in a skillet over medium heat. Add the peaches and sprinkle with the sugar and cinnamon mixture. Cook for about 5 minutes, until the peaches begin to soften. Add the acacia honey and continue to cook for another 2-3 minutes until the mixture is slightly caramelized.

• Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and roll it out on a lightly floured surface. Line a tart pan with the dough.
• Evenly spread the peach filling over the crust.
• Bake the tart for 35 to 40 minutes, or until the crust is golden and crispy.
• Allow the tart to cool slightly before removing it from the pan.