Peach Bourbon Tart
Last Saturday, I had a a breakfast gathering, and wanted to bring something fruity and seasonal to share. I had a bunch of gorgeous farmers market peaches begging to be the star of the dish.
Naturally, I turned to Pinterest for an easy, delicious option. I found a recipe for Peach Tart, using pre-made puff pastry. I used the recipe from www.womanscribbles.net exactly for the dish I shared at the breakfast, and everyone loved it. I liked it, too, but also felt I could improve on it a bit.
I ruminated on it while I made lunch for my family, thinking on what might make the peaches really sing. I wanted to make it “lightningy”, to quote Remy, my favorite cooking rat. I wanted something that would add depth, and take a good pastry to a divine pastry.
I landed on bourbon, honey bourbon to be exact. Bourbon has wonderful smoky, caramel undertones and Evan Williams Honey Bourbon is smooth and sweet, making it perfect for baking. Any actual alcohol content is baked off, leaving behind a delicious rich taste.
Just a splash or 2 mixed into the peaches, with sugar and cinnamon makes a delightful flavor combination. Baked on top of puff pastry, it brings out the flavor of the juicy, fresh peaches in a way that is almost magical.
The simplicity of this treat will make it an instant favorite. I was first introduced to frozen pre-made puff pastry last Fall, when playing with apple turnovers. The hardest part of using puff pastry sheets is remembering to thaw them ahead of time.
You can use almost any fruit for this simple tart, and if you keep puff pastry sheets in the freezer, you can whip up a delightful treat in no time with any seasonal fruit. Baked on parchment paper, it even makes clean up easy.
The almonds add crunch and color, and the drizzle of vanilla glaze adds just a subtle touch of sweetness, without going over the top. It can even be eaten as a dessert with a small scoop of vanilla ice cream.
Get yourself some delicious, fresh peaches right now while they are in season, and give this tart a try. I know you will be delighted. In fact, next time I make this, I will be making two!
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.
One Comment
Judy Foldi
Looks wonderful! I’ll probably try this.