Sweet Pepper & Honey Tart

Serves 8 · 25 min prep · 40 min cook

Ingredients

• 1 (9-inch) prepared pie dough round
• 2 large red bell peppers
• 1 large orange bell pepper
• 1/3 cup honey
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 Tbsp cornstarch
• 3 Tbsp granulated sugar
• 1/8 tsp pinch of salt
• 2 Tbsp unsalted butter, cold and diced
• 1 large egg, beaten for egg wash
• 1 Tbsp coarse sugar for sprinkling
• 1/2 cup mascarpone or lightly sweetened whipped cream for serving

Instructions

1. 1Preheat the oven to 400°F. Roll the pie dough into a 11-inch circle and fit it into a 9-inch tart pan with a removable bottom, trimming excess and chilling the shell while you prep the filling.
2. 2Halve the bell peppers, remove stems, seeds, and ribs, then slice into thin 1/4-inch strips. Toss the strips with honey, lemon juice, vanilla, cornstarch, granulated sugar, and salt until evenly coated and glossy.
3. 3Arrange the pepper mixture in the chilled tart shell in loose, overlapping layers so the colors show. Dot the top with the cold diced butter.
4. 4Brush the exposed crust edge with beaten egg and sprinkle with coarse sugar for a bakery-style sparkle.
5. 5Bake on a sheet pan on the lower-middle rack for 35 to 40 minutes, until the crust is deep golden and the peppers are soft, caramelized at the edges, and the juices are bubbling and slightly thickened.
6. 6If the crust browns too fast, tent the rim loosely with foil for the last 10 minutes. The filling should look jammy and bright, not watery.
7. 7Cool the tart on a wire rack for at least 45 minutes so the juices set; the peppers will continue to soften into a sweet, honeyed confit.
8. 8Release the tart ring, slice into wedges, and serve slightly warm or at room temperature with a spoonful of mascarpone or whipped cream to balance the floral honey and roasted pepper sweetness.