Easy Bourbon Peach Tart
AuthorMelissa JoyDifficultyBeginnerPreheat the oven to 400º. On a baking sheet lined with parchment paper, roll out the thawed puff pastry lightly to about a 10x10 inch square, about 1/8 inch thickness. Lightly score the pastry 1 inch in from the edge, forming a border. Do not cut all the way through the pastry.
Wash, peel and cut 3-4 fresh peaches.
Combine the slice peaches with the bourbon, flour, sugar and cinnamon. Gently stir to coat.
Arrange the peaches on top of the puff pastry, leaving the borders clean. Drizzle any remaining peach bourbon sauce across the top of the peaches. Sprinkle on the almonds evenly.
Brush the border with the beaten egg.
Bake the pastry for 13-14 minutes, or until the border is golden brown.
While the pastry cools a bit, mix up the vanilla drizzle. Once it is the consistency you like, drizzle it on top of the pastry.
Slice and serve warm. It is best eaten shortly after baking. I am sure you could save it overnight, but we haven't had it survive longer than a couple of hours in our house because it's too darn yummy.
Ingredients
Directions
Preheat the oven to 400º. On a baking sheet lined with parchment paper, roll out the thawed puff pastry lightly to about a 10x10 inch square, about 1/8 inch thickness. Lightly score the pastry 1 inch in from the edge, forming a border. Do not cut all the way through the pastry.
Wash, peel and cut 3-4 fresh peaches.
Combine the slice peaches with the bourbon, flour, sugar and cinnamon. Gently stir to coat.
Arrange the peaches on top of the puff pastry, leaving the borders clean. Drizzle any remaining peach bourbon sauce across the top of the peaches. Sprinkle on the almonds evenly.
Brush the border with the beaten egg.
Bake the pastry for 13-14 minutes, or until the border is golden brown.
While the pastry cools a bit, mix up the vanilla drizzle. Once it is the consistency you like, drizzle it on top of the pastry.
Slice and serve warm. It is best eaten shortly after baking. I am sure you could save it overnight, but we haven't had it survive longer than a couple of hours in our house because it's too darn yummy.