Why Make This Recipe
Peach Bourbon Caramel Meringue Tarts are a delightful treat that combines several delicious elements into one beautiful dessert. The sweetness of the peaches, the warmth from the bourbon, and the fluffy meringue create a refreshing yet indulgent experience. This dessert is perfect for special occasions, summer gatherings, or when you just want to impress friends and family. Not only does it taste amazing, but it also looks stunning on any table. Making these tarts gives you a chance to showcase your baking skills while enjoying the rewards of your effort with a delicious result.
How to Make Peach Bourbon Caramel Meringue Tarts
Creating these tarts may seem a bit complex, but I promise each step is straightforward and fun. You start with a simple tart crust, then add a flavorful peach filling, topped with a fluffy meringue. Finally, a warm bourbon caramel sauce brings it all together. Follow the directions closely, and you’ll end up with beautiful tarts that everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1-2 tbsp ice water
- 3 large ripe peaches, sliced into thin wedges
- 2 tbsp bourbon
- 1/2 cup brown sugar
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 cup salted caramel sauce, warmed
- 1 tbsp bourbon (added to the caramel)
- Fresh thyme sprigs (optional)
- A pinch of flaky sea salt (optional)
- Toasted pecans, finely crushed (optional)
Directions
Prepare the Tart Crust:
- Start by pulsing the all-purpose flour, cold cubed butter, and powdered sugar together in a food processor until you get coarse crumbs. This mixing method ensures that the butter integrates evenly without melting it.
- Next, add the egg yolk and ice water. Pulse again until the dough comes together. It might be a bit crumbly at first, but it should hold when you squeeze it.
- Press the dough into tart pans, making sure it coats the sides evenly. Chill the tart crust in the refrigerator for 30 minutes. This step helps to avoid shrinkage during baking.
- Preheat your oven to 375°F (190°C). Blind bake the chilled tart crusts for about 15 minutes. After baking, allow them to cool completely before filling.
Make the Peach Filling:
- While the crust cools, prepare the filling. In a medium skillet, combine the sliced peaches, bourbon, brown sugar, ground ginger, and cornstarch.
- Cook over medium heat for 5–7 minutes, stirring gently until the mixture thickens. The bourbon will add a wonderful aroma and flavor, while the sugar helps to caramelize the peaches.
- Once thickened, remove from heat and set aside to cool.
Prepare the Meringue:
- In a clean mixing bowl, whisk the egg whites and cream of tartar together. Whisk until soft peaks form; this means that the egg whites will hold their shape but droop slightly at the tip.
- Gradually add the granulated sugar, whisking continuously until you reach stiff peaks. At this stage, the meringue should be shiny and firm enough to hold its shape.
Combine Bourbon with Caramel Sauce:
- In a small bowl or pan, stir the bourbon into the warmed caramel sauce. This step infuses your caramel with an additional flavor punch, making it even more delicious.
Assemble the Tarts:
- Fill each tart shell with the peach filling, spooning it in until it’s just about to the top.
- Use a piping bag or a spoon to generously pipe the meringue on top of the peaches. You can create fun patterns or peaks to make it visually appealing.
Toast the Meringue:
- The next step is to toast the meringue. You can do this by using a kitchen torch for 1–2 minutes until golden brown. Alternatively, you can broil the tarts in the oven for a minute or two. Keep a close eye on this step to avoid burning!
Drizzle with Caramel:
- After toasting, remove the tarts from any heat source and drizzle the bourbon-infused caramel sauce generously over the top of each tart.
- If you prefer, sprinkle a pinch of flaky sea salt and some crushed toasted pecans for added texture and flavor. Serve the tarts warm or let them cool to room temperature.
How to Serve Peach Bourbon Caramel Meringue Tarts
These tarts are best served fresh and warm, allowing the flavors of the peaches and bourbon to shine through. You can serve them as a delightful dessert after dinner or as part of a celebratory meal. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the overall experience.
How to Store Peach Bourbon Caramel Meringue Tarts
If you happen to have leftovers (though they might not last long!), store the tarts in an airtight container in the fridge. Keep in mind that the meringue may lose its texture and become a bit soggy in the fridge. To enjoy them fully later, you can re-toast the meringue lightly under the broiler for a minute, reviving that crispy texture before serving.
Tips to Make Peach Bourbon Caramel Meringue Tarts
- Choose Ripe Peaches: The flavor of your tarts will heavily depend on the quality of your peaches. Choose ripe, sweet peaches for the best taste.
- Chill Your Equipment: For making meringue, it can be helpful to ensure that your mixing bowl and beaters are chilled. This helps the egg whites whip better.
- Be Patient with the Meringue: Avoid rushing the process of whisking the egg whites. Adding the sugar gradually is important to developing the right texture.
- Personalize Your Tarts: Feel free to modify the recipe by adding other spices like cinnamon or nutmeg to the peach filling for extra warmth or using different alcoholic flavors in place of bourbon.
Variation
You can experiment with different fruits if peaches aren’t in season. Nectarines, plums, or cherries can be great alternatives. Each fruit has its unique flavor profile, which can add an exciting twist to the recipe. Furthermore, you can use a different type of alcohol such as rum or brandy instead of bourbon to vary the taste.
FAQs
1. Can I make the tart crust in advance?
- Absolutely! You can make the tart crust a day before, store it wrapped in plastic in the refrigerator, and fill it just before serving.
2. What if I don’t have a kitchen torch?
- No worries! You can broil the tarts in the oven for 1-2 minutes instead. Just be sure to keep a close eye on them to prevent burning.
3. How do I know when the peaches are ripe enough?
- Look for peaches that are slightly soft to the touch, with a sweet aroma. They should feel nice and heavy, and the skin should have a bit of a vibrant color.
Merging the delightful flavors of peaches, bourbon, and meringue, these tarts are not only a treat for the taste buds but also a feast for the eyes. With just a little effort, you can create a stunning dessert that will surely impress everyone at your table. Enjoy baking and indulging in these Peach Bourbon Caramel Meringue Tarts!
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Peach Bourbon Caramel Meringue Tarts
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delightful tarts combining peaches, bourbon, and fluffy meringue, topped with a warm caramel sauce for a stunning dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1–2 tbsp ice water
- 3 large ripe peaches, sliced into thin wedges
- 2 tbsp bourbon
- 1/2 cup brown sugar
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 cup salted caramel sauce, warmed
- 1 tbsp bourbon (added to the caramel)
- Fresh thyme sprigs (optional)
- A pinch of flaky sea salt (optional)
- Toasted pecans, finely crushed (optional)
Instructions
- Prepare the tart crust by pulsing flour, butter, and powdered sugar to coarse crumbs, then add egg yolk and ice water. Press into tart pans and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Blind bake tart crusts for 15 minutes and let cool.
- For the peach filling, cook sliced peaches, bourbon, brown sugar, ginger, and cornstarch in a skillet over medium heat for 5–7 minutes until thickened. Set aside to cool.
- For the meringue, whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
- Stir bourbon into the warmed caramel sauce.
- Fill each tart shell with peach filling and pipe meringue on top. Toast meringue using a kitchen torch or broiler.
- Drizzle with bourbon-infused caramel and optionally top with flaky sea salt and crushed pecans. Serve warm or at room temperature.
Notes
Best served fresh; store leftovers in an airtight container in the fridge. Re-toast meringue if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Peach, Bourbon, Caramel, Meringue, Tart, Summer Dessert, Baking