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Categories:Viewed: 79 - Published at: 2 years ago
Ingredients
- 1 cup water
- 2/3 cup bourbon
- 1/4 cup agave
- 1/8 cup plus 2 tablespoons sugar, divided
- 10 pink peppercorns (whole)
- 2 sprigs fresh thyme
- 4 strips of lemon peel (no pith - I use a veggie peeler)
- 3 peaches, halved, seed removed and thinly sliced
- 2 tablespoons flour
- 1 teaspoon lemon zest
- 1 store bought pie crust (you couldn't make me feel more ashamed than I already feel), but you can use your own favorite crust recipe
Method
- Perform a quality check on the bourbon.
- In a small sauce pan, combine water, 1/8 cup sugar, agave, bourbon, thyme, lemon peel and peppercorns. Bring to a boil, stirring to dissolve sugar. Continue to boil until the sauce is reduced and slightly thickened. Strain the liquid and discard the solids. You can do this part ahead. I made the sauce last night and just put it in the fridge until this morning.
- Quality check the bourbon again.
- Preheat your oven to 425. Roll out your pie crust until it will overhang the edges of a prepared shallow pie dish about 2 inches.
- Slice your peaches and put them in the thin syrup you made earlier. Feel free to pause here for a while and let the peaches get all happy with the syrup.
- In a small bowl, combine flour, remaining 2 tablespoons sugar and lemon zest. Stir to combine and spread evenly on the bottom of the pie crust.
- Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle more of the syrup over top
- Repeat Step 1.
- Put the tart on a baking sheet and cook for around 25-30 minutes or until the pie crust is golden brown and the liquid is bubbly in the center. Remove and brush the crust with a little of the leftover syrup. Cool and enjoy.
- Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
