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1
Perform a quality check on the bourbon.
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2
In a small sauce pan, combine water, 1/8 cup sugar, agave, bourbon, thyme, lemon peel and peppercorns. Bring to a boil, stirring to dissolve sugar. Continue to boil until the sauce is reduced and slightly thickened. Strain the liquid and discard the solids. You can do this part ahead. I made the sauce last night and just put it in the fridge until this morning.
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3
Quality check the bourbon again.
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4
Preheat your oven to 425. Roll out your pie crust until it will overhang the edges of a prepared shallow pie dish about 2 inches.
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5
Slice your peaches and put them in the thin syrup you made earlier. Feel free to pause here for a while and let the peaches get all happy with the syrup.
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6
In a small bowl, combine flour, remaining 2 tablespoons sugar and lemon zest. Stir to combine and spread evenly on the bottom of the pie crust.
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7
Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle more of the syrup over top
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8
Repeat Step 1.
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9
Put the tart on a baking sheet and cook for around 25-30 minutes or until the pie crust is golden brown and the liquid is bubbly in the center. Remove and brush the crust with a little of the leftover syrup. Cool and enjoy.
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10
Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
