Dessert

Roasted Stone Fruit Tart with Whipped Burrata Cream & Honey-Thyme Caramel

Perfectly ripe peaches and apricots are roasted with thyme and a touch of vanilla until their sugars caramelize and collapse slightly. A whisper-thin, buttery tart shell is spread with whipped burrata cream—silky, salty, cool—and topped with warm roasted fruit and a drizzle of honey-thyme caramel. Summer captured on a plate.