- 3 large fresh peaches
- 1 bottle late harvest sweet riesling
- 1 tablespoon herbes de provence
- 1 cup reserved poaching liquid
- 2 tablespoons honey, divided
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 1/ 2 cup brie cheese
- 1/ 2 teaspoon dried lavender flowers
Start by poaching the peaches. Score an x with a paring knife on the bottom of each peach. This helps to loosen the skin during poaching. In a medium saucepan, add the wine, 1 tablespoon of honey, peaches and cold water to cover.
Heat the mixture to a simmer and poach the peaches until tender, about 30 minutes. Remove the peaches from the poaching liquid and gently pull off the skins. Cut the peaches in half and remove the pits.
Pour the poaching liquid through a strainer. Reserve 1 cup of the poaching liquid for the glaze. Heat the cup of reserved poaching liquid in a small saucepan and add the remaining honey. Reduce over medium heat to make a glaze, 15 minutes.
Heat the oven to 430°F. Add the puff pastry to a floured counter and roll out until the middle edges have flattened.
Place the peach halves on top of the puff pastry. Add chunks of the brie cheese around the peaches. Brush the edges of the puff pastry with the beaten egg. Brush the tops of the peaches with the reduced poaching liquid glaze.
Put a baking mat on a baking sheet, and transfer the tart to the baking sheet. Bake the tart for 35 minutes until it's golden brown. Remove the tart from the oven and place on a cookie rack to cool. Brush the peaches with the reduced glaze and sprinkle with dried lavender flowers.