I literally only made this dessert because my mother decided to buy about 12 white peaches, and I had to use them all up somehow. A word of advise, if you’re making this dessert, serve it immediately, because white peaches oxidize and within a day, it’ll turn gross and brown. Or just use the yellow peaches, because yellow don’t betray you the same way white does. I honestly have no idea why I said that or what I meant when I said it, but I said it and it’s out there in the universe, so make of it what you will.

I love making honey pie, because it’s like a chess pie, but using concentrated honey to make it super sweet. For the crust, I prepared a brown butter pate sucre. A mistake I made, besides using the white peaches, was infusing the honey custard filling with bee pollen. That turned it this off-green color that I absolutely hated. So for this recipe, I’m going to put the bee pollen in the crust, not the filling. You’re welcome for that. I topped it with a white peach gelee, which is what turned the entire dessert poo-brown in the three days I kept it in my fridge, so while I am providing the recipe for that, again, please serve this dessert within a day of making it.

For the crust:
1 1/2 cups all-purpose flour
1/2 cup brown butter
2 tablespoons bee pollen
1/2 teaspoon baking powder
1/3 cup honey
1 teaspoon vanilla extract

Melt the bee pollen into the brown butter. Combine ingredients and chill down the dough until it is firm. Roll out to about 1/8th an inch thickness and press into an oil-brushed 8 inch ring mold. Score the dough, line with parchment, weigh with baking weights, dried beans, or rice, then bake at 400 degrees F for 25 minutes. Cool completely inside of the ring mold.

For the filling:
3 eggs
1/4 cup semolina flour
1/2 cup milk
1/4 cup honey
a pinch of salt
1 tablespoon brown butter
2 white peaches, pitted and sliced thinly

In a bowl, whisk together the semolina flour, milk, honey, and salt until the mixture has thickened substantially. Take off heat and whisk in the eggs and brown butter. With the already baked crust, layer in the peach slices first and then pour on top of that the filling. Bake at 350 degrees F for 1 hour. Cool completely before unmolding.

For the gelee:
1/4 cup honey
1 white peach, peeled and pitted
3 tablespoons agar agar
1/4 cup water

Bring ingredients to a simmer. Once the peaches are soft, puree and then strain. Pour on top of the tart to glaze it and then allow the gelee to set on top of the tart before serving.