Tree ripened peaches drizzled with honey float in a layer of mascarpone cheese subtlety flavored with whiskey and thyme. Incorporating some of Colorado’s best, this recipe features glorious High Country Orchards Palisade peaches, Leopold Brothers small batch whiskey, and Honeyville raw honey to create a trifecta of flavors.
Peach season in Colorado is one that I always look forward to. On the western slope of our state the Colorado river leaves the mountains and passes through the Grand valley, supplying water to large orchards of fruit trees and vineyards. A combination of perfect temperatures and fertile soil yield some of the best produce to be found, and those of us who live here know how fortunate we are to have this amazing fruit available. This year the peaches seem extra delicious so I do my best to enjoy them every way I can.
Along the eastern side of the Rockies the front range , also know as the “Napa Valley of craft beers”, has become a haven for small batch distilleries. Recently we were lucky to have been the recipients of a bottle of Leopold Bros. small batch American Whiskey. While normally I am not a whiskey guy, I will tell you this stuff is incredibly smooth and rich in flavor, and could possibly convert me.
With the states abundant orchards, herb and lavender farms, and hay fields we also have some pretty darn tasty honey at our finger tips. Producers of raw and organic honey bring their sweet nectar to local farmers markets each week making this liquid gold readily available.
So that was my inspiration for this most flavorful tart, and after several attempts I think I found a perfect balance of flavor combinations showcasing some of the best of Colorado’s bounty. Luckily my partner and his work associates are more than willing to help with the taste tests and quality control.
- 1 single pie crust premade or from scratch
- 8 ounces mascarpone cheese
- 1 egg
- 1/3 cup powdered sugar
- 1 teaspoon almond extract
- 2 teaspoons fresh thyme finely chopped
- 2 tablespoons whiskey or bourbon
- 3-4 fresh peaches sliced
- 1-2 tablespoons honey
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Position rack in the center of oven and heat to 375°F.
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Prepare a tart pan with removable bottom by greasing the sides and lining the bottom with parchment.
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Form dough into prepared tart pan and pierce bottom of crust with a fork. Bake for 15 minutes. Place on wire rack and allow to cool.
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In a medium sized bowl using a hand mixer beat together mascarpone, egg, powdered sugar, almond, thyme, and whiskey until fluffy.
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Spread filling into cooled tart shell.
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Slice peaches and arrange on top of filling.
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Bake for 45 minutes then remove from oven and drizzle top of peaches with honey. Return to the oven for additional 10 – 15 minutes or until top is golden browned.
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Allow to cool for 15 minutes or until tart can be safely handled before removing from pan.
I used a 4.5" x 13" tart pan. Recipe will also work with a 9" tart pan.
Cream cheese or neufchatel can be substituted for the mascarpone.
Remove tart from pan while still warm to prevent sticking.