(Photo by: Joe Kim | Recipe & Food Styling: Tanya Eng)
The sugary sweetness of ripe peaches and the savoury flavour of fresh rosemary combine to put a unique spin on an iconic dessert.
- 1 cup unsalted butter
- 2 cups + 1 1/2 tbsp all-purpose flour
- 3/4 cup + 2 tbsp lightly packed brown sugar
- 1/2 tsp sea salt, divided
- 4 cups sliced peaches
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp finely chopped fresh rosemary
- 1 egg, whisked
- Coarse sugar for sprinkling
- 1 cup whipping cream
- 2 tbsp brown sugar
- 1/2 vanilla bean, seeds scraped out
- 1 tbsp bourbon
1 In a food processor, pulse the butter, 2 cups flour, 2 tablespoons brown sugar and 1/4 teaspoon sea salt until coarsely crumbled. Add 1/4 cup of ice cold water while pulsing for 5 seconds. Scrape the mixture onto a lightly floured board and knead to form a ball. Wrap in plastic and refrigerate for 30 minutes.
2 Roll out the pastry into a 1/4" thick sheet. Cut out six 6" circles. With a paring knife, make 1/2" diagonal cuts around the edges of the circles.
3 In a bowl, combine 1/4 teaspoon sea salt, 1-1/2 tablespoons flour, 3/4 cup brown sugar, the peaches, lemon juice and rosemary. Divide the filling evenly among the pastry rounds. Working with two adjacent cut sections at a time, pull one into the centre and the other across it; repeat with the remaining strips to form a crown shape around the filling. Press the outer edge of the circle down to seal in the juices during baking.
4 Brush the pastry with the egg and sprinkle generously with the coarse sugar. Bake at 375°F for 20 to 25 minutes, or until golden brown.
5 Meanwhile, whisk together the whipping cream, brown sugar, vanilla bean seeds and bourbon until lightly thickened but not fully whipped; serve with the warm pies.
Makes 6 mini pies.
Tip: Serve a small bowl or jar of bourbon cream with each mini pie. The fun presentation allows everyone to choose how much topping they use.
(This recipe was originally published in our August 2013 issue.)