1 cup flour
3 tablespoons brown sugar
Pinch of salt
1/4 teaspoon fresh ground cardamom
6 tablespoons cold butter, cut into pieces

Whisk together flour, brown sugar, salt and cardamom in a bowl.  Cut in cold butter using a pastry cutter or your fingers until the butter is broken down into dry crumbs.  Press the crumb mix into the bottom and sides of a lightly greased 9 inch tart or quiche pan.  Refrigerate while the oven preheats to 350F.  Bake for 15 minutes.

Peaches and Cream Tart
Makes one 9 inch tart.

28 ounce can sliced peaches, drained (you won't likely use quite all of these)
1 1/2 tablespoons brandy
1/4 cup walnut pieces
2 eggs
3/4 cup heavy cream
3 tablespoons honey
1 teaspoon vanilla extract

Soak peaches in brandy while the crust is baking.  Arrange peaches in a prebaked shortbread crust and scatter walnuts in the spaces between the peaches.  Mix together all remaining ingredients and pour over peaches and walnuts.  Bake for 30 minutes.  Serve at room temperature or chilled.

Brandied Honey Whipped Cream
On high using an electric mixer, whip 1/2 cup cold heavy cream until it holds almost stiff peaks.  Whip in a generous drizzle of honey and a little splash of brandy.  Serve over the sliced tart with a dusting of powdered sugar.