Serves 8
1 cup flour
1/3 cup cold butter
1/3 cup sugar
Pinch of salt
1 egg yolk
1 tablespoon plus 1 teaspoon heavy whipping cream
4 large peaches, peeled and sliced
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 cup Charlie Trotter's Cinnamon-Butterscotch Sauce, warmed

Using an electric mixer, combine the flour, butter, sugar, and salt until pebble size balls form. Combine the egg yolk and cream and add to the flour. Mix until the dough just comes together. Pat the dough into a disc, cover in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough 1/16 inch thick and place in a tart pan. Refrigerate until firm and trim the excess dough.

Preheat the oven to 350º. Toss together the peaches, brown sugar, and cornstarch and spread in the tart shell. Bake for 30 to 40 minutes, or until the tart is set. Cool slightly and cut into 8 pieces.

Place a slice of tart in the center of each plate and drizzle the Cinnamon-Butterscotch Sauce over the tart and around the plate.

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