The best honey is just like the bees who make it – pure, raw, and natural. That’s what Ken Hays at Hays Honey & Apple Farm says and we can’t argue with him. Ken has been making honey since 1970 and tends some very busy bees in Bosque Farms, New Mexico.

Ken’s philosophy is to keep things as simple as possible with minimal straining and never any heat during processing. The result is honey with loads of natural enzymes and anti-microbial properties which also happens to be one of the best honeys we’ve ever tasted. We’re partial to his Alfalfa-wildflower honey which is great in recipes or simply spread on a slice of toast.

And we can’t think of a better combination than honey and summer peaches. You don’t need much honey to complement the sweetness of Colorado peaches. Balance the sweetness with a few sprigs of woody thyme and a hit of acidic lime, some indulgent all-butter puff pastry and you’ve got dessert sorted in no time and isn’t that what summer cooking is all about?

Note: if you can, look for a quality all-butter puff pastry, such as the one from Dufour – the honey and peaches deserve it. Allow the pastry to thaw in the fridge and work quickly to assemble the tart so the pastry stays cool.

Serves 8-10

3-4 ripe peaches, halved and sliced thinlymacerating-peaches.jpg

Juice of 1 lime

¼ cup Alfalfa wildflower honey or a similar runny honey

3-4 thyme sprigs

14 oz. package of frozen puff pastry, thawed

Preheat oven to 400°F

Place the honey, lime juice and leaves from the thyme sprigs in a mixing bowl. Add the peach slices and toss gently to coat. Let sit for 10-15 minutes.

Place the puff pastry on a baking sheet. Take a sharp knife and gently score a border about ¾” in from the outer edge, being careful not to cut all the way through the pastry. Make a few score marks in the center of the pastry, then arrange the peach slices inside the border.

Place in the preheated oven and bake for around 20 minutes or until the pastry is nicely crisped. While the tart is baking, place the peach and honey juices in a small saucepan and reduce until slightly sticky. Brush over the finished tart and serve warm on its own or with whipped cream or ice cream.