Place white sugar and water to make caramel. when light brown add in 100 g butter and the peach liquor if using. (Rum can do too)
Wash, dry and stoned the peaches then cut into quarters
When caramel is set pour on the pan 1 thin layer. Then layer the peaches skin side down.
Bake in 200C oven for 30 minutes. Remove from oven and then drained the sauce into a small pan. (do not throw away) Then sprinkle with brown sugar and dot with the rest of the butter all around.
Cover with the shortcrust pastry, tugging the sides in. (Imagine how it will look like when overturned) Place back into oven for another 20 minutes or so till the pastry is lightly browned.
When done remove your tarte from the oven and drain off the juice. Use a flat plate to help you.
While your tarte is cooling heat the collected juices till slightly thicken to sauce.
Turn your tarte onto prepared plate and serve with Crème Anglaise or ice cream.
