Peach and Almond Tart with Bourbon Butterscotch Sauce

Name: Peach and Almond Tart with Bourbon Butterscotch Sauce
Ingredients: 100 mls (4 oz) water; 250 g (½ lb) granulated sugar; 6-8 peach kernels, crushed; 2 tablespoons Demerara sugar; 2-3 tablespoons Bourbon; 300 mls (½ pint) (double) cream; 6-8 peaches; 200 g (7 oz) almond paste; 250 g (½ lb) sweet shortcrust pastry

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

250 g (½ lb) sweet shortcrust pastry
200 g (

Dessert
Vegetarian

Method

Line a 25 cm (10 inch) loose-bottomed tart ring with the pastry. Flatten the almond paste, or roll it out, and line the bottom of the pastry case with it.

Peel and slice the peaches, then arrange t