1/2 lb. butter

8 oz. cream cheese

Salt

2 1/2 c. flour

In food processor blend butter and cream cheese.  Add flour and salt and chill.   Meanwhile Preheat oven to 350 degrees.  When dough is chilled. roll out on floured surface and place in  9” regular pie pan or 4 individual tart pans. Partially bake at 350 degrees for 10 minutes.

Filling:

10 fresh peaches, sliced

Juice of 1 lemon

Juice of 1 orange

1 Tbsp. cinnamon

1 c. sundried cherries

1/3 c. water

Toss the peaches with lemon juice, orange juice, cinnamon, sundried cherries and water. Place the mixture in the tart shell (s).

Topping

1/2 c. butter

1 c. brown sugar

1 1/2 c. flour

1/2 c. oats

Cut the butter into the flour and brown sugar and mix in the oats.  Crumble this mixture over the top of the tart or tarts.  Bake at 350 degrees for 30-40 minutes

Bourbon Saboyan

4 egg yolks

4 Tbsp. sugar

6 Tbsp. half and half cream

3 Tbsp. Woodford Reserve Bourbon

1 Tbsp. butter

Mix the yolks in a small bowl, add the sugar and half and half.  Place the bowl over a pan of simmering hot water and whisk the mixture until thickened.  Remove from the heat and whisk in bourbon and butter.  Serve with peach tart.