The Drunken Hussy (Or Bourbon-Soaked Peach Tart)

August 20, 2011
0 Ratings
  • Serves 4-6
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 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

What You'll Need
  • 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
  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. Roll out your pie crust until it will overhang the edges of a prepared shallow pie dish about 2 inches.
  5. 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.
  6. 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.
  7. 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
  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......

See what other Food52ers are saying.

  • creamtea
  • aargersi
  • Sagegreen
  • Niknud

Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

8 Reviews

creamtea January 18, 2016
I believe I can just make it through Step 1.
Niknud January 19, 2016
It's a tough job, but somebody's got to do quality control.....
aargersi August 20, 2011
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."
aargersi August 20, 2011
Best recipe name. Best directions. Best recipe. ???
aargersi August 20, 2011
I just read your profile. Horse milk balls? Seriously? and - ew - you are VERY BRAVE
Niknud August 21, 2011
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...
Sagegreen August 20, 2011
You win with the name alone! This sounds wonderful!
Niknud August 20, 2011
Thanks so much - it's the first pie I've made in about 20 years!