Honey Whiskey Peach Tart

By christoph

Tree ripened peaches drizzled with honey float in a layer of mascarpone cheese subtlety flavored with whiskey and thyme.

Ingredients

• 1 single pie crust premade or from scratch
• 8 ounces mascarpone cheese
• 1 egg
• 1/3 cup powdered sugar
• 1 teaspoon almond extract
• 2 teaspoons fresh thyme finely chopped
• 2 tablespoons whiskey or bourbon
• 3-4 fresh peaches sliced
• 1-2 tablespoons honey

Details

Servings 8
Preparation time 15mins
Cooking time 90mins
Adapted from jamesandeverett.com

Preparation

Step 1

Position rack in the center of oven and heat to 375°F.

Prepare a tart pan with removable bottom by greasing the sides and lining the bottom with parchment.
Form dough into prepared tart pan and pierce bottom of crust with a fork. Bake for 15 minutes. Place on wire rack and allow to cool.

In a medium sized bowl using a hand mixer beat together mascarpone, egg, powdered sugar, almond, thyme, and whiskey until fluffy.
Spread filling into cooled tart shell.
Slice peaches and arrange on top of filling.
Bake for 45 minutes then remove from oven and drizzle top of peaches with honey. Return to the oven for additional 10 – 15 minutes or until top is golden browned.

Allow to cool for 15 minutes or until tart can be safely handled before removing from pan.

Cooks Notes
I used a 4.5" x 13" tart pan. Recipe will also work with a 9" tart pan.



Cream cheese or neufchatel can be substituted for the mascarpone.



Remove tart from pan while still warm to prevent sticking.