I've been developing this recipe for my cookbook-in-the-works and though it's been giving me some troubles, I've finally landed on this super easy, kind of rustic, kind of fancy dessert tart.
It starts with this cardamom brown sugar shortbread crust which is lightly fragrant, simple and sophisticated. The texture is really tender yet sturdy when sliced.
Unlike many cream based pies baked in shortbread, this one slices clean even when warm. Even the first slice comes out perfectly!
Serve with a dusting of sugar and brandied honey whipped cream for a fancy little treat!
Cardamom Brown Sugar Shortbread Crust
Makes one 9 inch tart crust.
1 cup flour
3 tablespoons brown sugar
Pinch of salt
1/4 teaspoon fresh ground cardamom
6 tablespoons cold butter, cut into pieces
Whisk together flour, brown sugar, salt and cardamom in a bowl. Cut in cold butter using a pastry cutter or your fingers until the butter is broken down into dry crumbs. Press the crumb mix into the bottom and sides of a lightly greased 9 inch tart or quiche pan. Refrigerate while the oven preheats to 350F. Bake for 15 minutes.
Peaches and Cream Tart
Makes one 9 inch tart.
28 ounce can sliced peaches, drained (you won't likely use quite all of these...and peeled and sliced fresh peaches would be fantastic, if you have them)
1 1/2 tablespoons brandy
1/4 cup walnut pieces
3/4 cup heavy cream
3 tablespoons honey
1 teaspoon vanilla extract
Soak peaches in brandy while the crust is baking. Arrange peaches in a prebaked shortbread crust and scatter walnuts in the spaces between the peaches. Mix together all remaining ingredients and pour over peaches and walnuts. Bake for 30 minutes. Serve at room temperature or chilled.
Brandied Honey Whipped Cream
On high using an electric mixer, whip 1/2 cup cold heavy cream until it holds almost stiff peaks. Whip in a generous drizzle of honey and a little splash of brandy. Serve over the sliced tart with a dusting of powdered sugar.