Hot Pepper Peach Tarts
2 large eggs, well beaten
2 cups sour cream
1 tsp vanilla extract
1/4 tsp almond extract
2 tbsp sugar
1 jar Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce
12 unbaked 3 inch pastry shells
Toasted silvered or sliced almonds
To toast nuts: Place almonds in a dry nonstick skillet; cook over medium heat, shaking the pan until nuts are lightly browned, then set aside for later.
Heat oven to 350°F. Place pastry shells on a sheet pan.
Combine eggs, sour cream, vanilla and almond extracts, and sugar. Blend well, then fold in sauce.
Spoon mixture into pastry shells and sprinkle the tops with almonds.
Bake 25-30 minutes, or until the mixture is set. Refrigerate at least 2 hours before serving.