Preheat the oven to 350°F (175°C). In a medium bowl, mix the
cookie crumbs and melted butter to combine. The crumb mixture
should hold together well when squeezed between your fingers.
Press the crust evenly into a 9 inch tart pan (it works with
either a circle or a square pan). Bake the crust for 10-12
minutes, or until it’s slightly golden brown and appears set.
Cool completely.
Raise the oven temperature to 400°F (200°C). Place the peaches
and raspberries in two separate medium bowls. Sprinkle half the
sugar and a little bit of salt over each fruit, and toss gently
to combine. Let macerate until the fruit appears juicy, 10-15
minutes.
Roast each fruit on their own baking sheet, as they will take
different amounts of time. Roast the peaches until tender, 15-20
minutes. Roast the raspberries until just tender, 10-12 minutes.
Drizzle 2 tablespoons of honey over each tray of roasted fruit,
and give one or two gentle tosses to combine. Let each fruit
mixture cool completely on their baking sheet.
Arrange the fruit inside the cooled crust. If the fruit is super
juicy, you can sort of drain it from the excess juice with a
slotted spoon before putting it into the crust. If the juice on
the baking sheet is more jammy in texture, you can scoop it
right into the crust with the fruit.
Serve with whipped cream. (The tart should be served relatively
soon after assembly since the crust can start to absorb moisture
from the fruit after 2-3 hours, and will turn soggy.)
