Bourbon-Caramel Grilled Peach Tart with Toasted Pecan Crust

Preheat the oven to 350F (175C) and make the pecan crust by pulsing or mixing the pecans, flour, cold butter and a tablespoon of the brown sugar until it clumps, then press into a tart pan and bake 10 minutes.

Serves 8

Ingredients

• 1 cup pecans
• 1/2 cup flour
• 1/4 cup cold butter
• 1/4 cup brown sugar
• 4 peaches, sliced
• 2 tbsp honey
• 1 tbsp bourbon
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350F (175C) and make the pecan crust by pulsing or mixing the pecans, flour, cold butter and a tablespoon of the brown sugar until it clumps, then press into a tart pan and bake 10 minutes.
2. Grill the peach slices over medium-high heat until charred with grill marks, then set aside to cool slightly.
3. Make the caramel: melt the remaining brown sugar with a little butter, then whisk in the heavy cream and bourbon and simmer 2-3 minutes until glossy and thickened.
4. Spread the bourbon caramel over the par-baked crust, then arrange the grilled peach slices on top.
5. Drizzle with the honey and bake 20 minutes until golden and set.
6. Cool slightly before slicing so the caramel firms up, then serve warm.
7. This grilled peach and bourbon caramel tart leans into peak summer stone fruit, charring the peaches first to deepen their sweetness before they meet a buttery pecan crust and a smoky bourbon caramel. It is a Southern-inflected dessert built for cookouts, when the grill is already hot and ripe peaches are everywhere.

Nutrition (estimated, per serving)

• Calories: 330 kcal
• Protein: 4g
• Fat: 19g
• Carbohydrates: 36g
• Fiber: 3g
• Sugar: 24g
• Sodium: 95mg