Peach Cobbler Cookie Tart

Directions

1. For Crust: Spray a 9-inch spring form pan with non-stick cooking spray. In a large bowl, with an electric mixer on medium-high speed, beat the butter for 30 seconds. Add the sugar and beat until light and fluffy. Gradually add flour, beating until dough just comes together. Press the mixture onto bottom of prepared pan. Freeze for 30 minutes.
2. For Peach Filling: In a food processor, pulse peaches and preserves until mixture is coarsely chopped. Place peach mixture in a medium saucepan; add the peach nectar, bourbon, lemon juice, cinnamon and salt. Cook over medium-high heat, stirring occasionally, until thickened and the consistency of jam, about 25 minutes. Remove from heat and transfer to a bowl to cool.
3. Preheat oven to 350°F. Bake crust until light golden brown around edges and dry to touch, about 15 minutes. Transfer pan to rack to cool slightly, about 5 minutes. Spread filling over crust, leaving a ¼-inch border around edge.
4. For Biscuit Topping: In a large bowl whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingertips cut butter into flour mixture until it resembles coarse meal. Stir in heavy cream, mixing until just combined. The dough will be slightly sticky, but manageable. Do not over work. Drop biscuit topping over peach filling. Sprinkle with cinnamon sugar. Bake for 25-30 minutes, or until topping is light golden brown and fruit is bubbling. Transfer to wire rack and cool 30 minutes.
5. To Serve: Remove sides of spring form pan. Cut tart into 8 wedges. Dust lightly with confectioners’ sugar and serve warm or at room temperature. If desired, serve with vanilla ice cream or whipped cream.