The Drunken Hussy (Or Bourbon-Soaked Peach Tart)

By • August 20, 2011 • 10 Comments



Author Notes: Confession number 1: I used a store-bought pie crust. I KNOW (she says with a wail), but I haven't made a pie since home economics class back at some point during the Reagan administration. I am more of a cookie or cake kinda gal. But since this week was pie or tart, well, I figured I'd rather have a tasty pie with tasty filling than tasty filling surrounded by a crumbled, half-scorched disaster of a crust. So sue me.

Confession number 2: I love bourbon. I really love bourbon. Very few of life's experiences couldn't be enhanced with a wee dram of the golden stuff. In this case, I've just made the participation a bit more....direct. For this recipe I would recommend using a decent quality bourbon - Maker's Mark or Knob Creek. I kept the sugar to a minimum, adding agave because I prefer not to wonder if I have developed type II diabetes after eating dessert. And rounded it out with some pepper, thyme and lemon to balance out the sweetness.
Niknud

Serves 4-6

  • 1 cup water
  • 2/3 cups bourbon
  • 1/4 cup agave
  • 1/8 cup plus 2 tablespoons suguar, 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
  • 1/4 teaspoon (scant) cracked black pepper
  • 1 store bought pie crust (you couldn't make me feel more ashamed than I already feel)
  1. Perform a quality check on the bourbon.
  2. 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.
  3. Quality check the bourbon again.
  4. Preheat your oven to 425 (standard Niknud caveat about me living at high altitude). Roll out your pie crust until it will overhang the edges of a buttered 9 inch springform pan bottom by about 2 inches.
  5. Slice your peaches and put them in the thin syrup you made earlier.
  6. In a small bowl, combine flour, remaining 2 tablespoons sugar, lemon zest and cracked black pepper. Stir to combine and spread evenly on the piecrust to the edges of the springform pan bottom underneath.
  7. Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle a little bit more of the syrup over top
  8. Repeat Step 1.
  9. 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.
  10. Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
Jump to Comments (10)

Tags: bourbon, peach, tart

Comments (10) Questions (1)

Default-small
Default-small
036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

In 1952, Armon M. Sweat, Jr., a member of the Texas House of Representatives, was asked about his position on whiskey. What follows is his exact answer (taken from the Political Archives of Texas):

"If you mean whiskey, the devil's brew, the poison scourge, the bloody monster that defiles innocence, dethrones reason, destroys the home, creates misery and poverty, yea, literally takes the bread from the mouths of little children; if you mean that evil drink that topples Christian men and women from the pinnacles of righteous and gracious living into the bottomless pit of degradation, shame, despair, helplessness, and hopelessness, then, my friend, I am opposed to it with every fiber of my being.

However, if by whiskey you mean the oil of conversation, the philosophic wine, the elixir of life, the ale that is consumed when good fellows get together, that puts a song in their hearts and the warm glow of contentment in their eyes; if you mean Christmas cheer, the stimulating sip that puts a little spring in the step of an elderly gentleman on a frosty morning; if you mean that drink that enables man to magnify his joy, and to forget life's great tragedies and heartbreaks and sorrow; if you mean that drink the sale of which pours into Texas treasuries untold millions of dollars each year, that provides tender care for our little crippled children, our blind, our deaf, our dumb, our pitifully aged and infirm, to build the finest highways, hospitals , universities, and community colleges in this nation, then my friend, I am absolutely, unequivocally in favor of it.
This is my position, and as always, I refuse to compromise on matters of principle."

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Fantastic quote, love it!!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Best recipe name. Best directions. Best recipe. ???

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I just read your profile. Horse milk balls? Seriously? and - ew - you are VERY BRAVE

Nog

almost 3 years ago Niknud

Thanks so much aargersi. And yes, they were totally disgusting - although Central Asia has some amazing food too. I'd give a lot to have a shashlek and some naan bread...

Dsc_0675-x2a

almost 3 years ago Sagegreen

You win with the name alone! This sounds wonderful!

Nog

almost 3 years ago Niknud

Thanks so much - it's the first pie I've made in about 20 years!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Seriously bourbon infused, sounds really delicious. Don't be afraid of the pastry. Nothing wrong with store bought, don't feel bad. You will master the pastry. You can do it!! I use Julia Childs recipe, super easy. I am challenged with biscuits or when I make them paper weights.

Nog

almost 3 years ago Niknud

Thanks for the words of encouragement. I'll get there....just not this weekend! Between diapers and swimming lessons and a trip to Denver tonight I just didn't have it in me. Maybe next weekend I'll give it a whirl. My grandmother (both of them) would say I'm a grown woman and it's about time I learned to make a decent pie crust...

Dsc_0675-x2a

almost 3 years ago Sagegreen

But I confess that I used store-made pizza dough for my second flamiche!