Peach and Almond Tart with Bourbon Butterscotch Sauce


Bourbon Butterscotch Sauce

  • 6-8 peach kernels, crushed
  • 250 g (½ lb) granulated sugar
  • 100 mls (4 oz) water
  • 300 mls (½ pint) (double) cream
  • 2-3 tablespoons Bourbon


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 them over the almond paste. Sprinkle with the sugar, and bake for about 35 minutes in a preheated oven at 180°C/350°F/gas mark 4.

Serve warm, with the sauce.

Boil the kernels with the sugar and water for 2 to 3 minutes, and then strain into a clean saucepan. Cook the syrup until it caramelizes, and then stir in the cream and bourbon.

Cook for 2 to 3 minutes to amalgamate the flavours and evaporate the alcohol.

Serve with the peach and almond tart, or with vanilla ice cream.