Peach Bourbon Caramel Meringue Tarts

why make this recipe

Peach Bourbon Caramel Meringue Tarts are a delightful dessert that brings together the sweet, juicy flavors of ripe peaches and the warm, complex notes of bourbon. It’s a recipe that impresses both in taste and presentation. The buttery tart shell provides a perfect base for the luscious bourbon-infused peach filling, topped with a fluffy meringue that adds texture and sweetness. Drizzling the salted caramel sauce on top elevates the dish to a whole new level.

Whether you’re hosting a dinner party or celebrating a special occasion, these tarts are sure to be a crowd-pleaser. The combination of flavors and textures makes each bite a joyful experience. Plus, they can be prepared ahead of time, so you can enjoy more time with your guests.

how to make Peach Bourbon Caramel Meringue Tarts

Making Peach Bourbon Caramel Meringue Tarts at home is a fun and rewarding process. Follow these steps to create this delicious 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)

Directions:

1. Prepare the Tart Crust:

   • Start by pulsing the flour, cold butter, and powdered sugar in a food processor until the mixture looks like coarse crumbs. This step helps break down the butter into smaller pieces, which will make your crust nice and flaky.
   • Add the egg yolk and 1-2 tablespoons of ice water. Pulse again until a dough forms. You want the dough to come together without being too wet.

2. Form the Tart Shells:

   • Press the dough into 6 mini tart pans. Make sure you cover the bottom and the sides evenly.
   • Once done, chill the tart shells in the refrigerator for about 30 minutes. This helps the crust maintain its shape while baking.
   • Preheat your oven to 375°F (190°C). After the chilling time, blind bake the tart shells for 15 minutes. After baking, let them cool completely before filling.

3. Make the Peach Filling:

   • In a skillet over medium heat, combine the sliced peaches, bourbon, brown sugar, ground ginger, and cornstarch.
   • Cook the mixture for about 5-7 minutes, stirring occasionally, until the liquid thickens into a glossy glaze and the peaches become tender. The bourbon adds a warm flavor, while the sugar enhances the sweetness of the peaches. Set aside to cool slightly.

4. Prepare the Meringue:

   • In a mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. This means that when you pull the whisk out, the peaks will bend but not hold their shape.
   • Gradually add granulated sugar while whisking on high. Keep whisking until stiff, glossy peaks form. This may take a few minutes, but keep going until your meringue looks beautiful and shiny.

5. Combine Bourbon with Caramel Sauce:

   • Gently stir 1 tablespoon of bourbon into the warmed salted caramel sauce. This addition will enhance the overall flavor of the caramel, making it a perfect match for the peach filling.

6. Assemble the Tarts:

   • Once the tart shells are cool, fill each one with the bourbon peach mixture. Be generous, allowing the juicy filling to mound slightly above the crust.
   • Pipe or spoon a large swirl of meringue over the peaches, making sure to seal the edges of the crust to prevent burning during the toasting step.

7. Toast the Meringue:

   • To achieve that beautiful golden color, use a kitchen torch to carefully toast the meringue, or place the tarts under a broiler for 1-2 minutes. Watch closely, as meringue can burn quickly.

8. Drizzle with Caramel:

   • Once the meringue is toasted, drizzle the caramel sauce over the top. If you like, finish the tarts with a sprinkle of flaky sea salt and crushed toasted pecans for added flavor and texture.

how to serve Peach Bourbon Caramel Meringue Tarts

Serve these delightful tarts warm or at room temperature. They can be garnished with fresh thyme sprigs for an elegant touch, enhancing the flavor with a hint of freshness. Place tarts on individual dessert plates and enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Each bite combines the buttery tart shell, the sweet bourbon peaches, rich caramel, and light meringue. It’s a dessert that will surely impress.

how to store Peach Bourbon Caramel Meringue Tarts

If you find yourself with leftover tarts, store them properly to maintain their deliciousness:

• Refrigeration: Cover the tarts with plastic wrap or store them in an airtight container. Keep them in the refrigerator for up to 2 days. Be aware that the meringue may lose its texture over time.

• Freezing: If you want to freeze the tarts, it is better to freeze the baked tart shells and the peach filling separately. Once fully assembled, the tarts can be frozen for up to a month before toasting the meringue. Thaw in the refrigerator before toasting and serving.

tips to make Peach Bourbon Caramel Meringue Tarts

1. Choosing Peaches: Use ripe, fresh peaches for the best flavor. Freestone peaches are easier to slice since the stone separates from the flesh easily.

2. Meringue Consistency: Make sure your mixing bowl and whisk are completely clean and free of grease. Egg whites whip best when at room temperature, so take them out of the fridge beforehand.

3. Bourbon Flavor: Experiment with different types of bourbon depending on your taste. This will allow you to customize the flavor profile according to your preference.

4. Caramel Sauce: If you’re short on time, feel free to use store-bought caramel sauce instead of homemade. It will still yield a delightful dessert!

variation

You can easily customize these tarts to suit your tastes or what you have on hand:

• Different Fruits: Instead of peaches, try using nectarines, plums, or cherries. Adjust the sugar and bourbon quantities based on the sweetness of the fruit.

• Flavored Meringue: Add a splash of vanilla extract or orange zest to the meringue for a different flavor profile.

• Nutty Crunch: For an extra crunch, add finely chopped nuts or oats in the crust mix. This could enhance the texture of the tart base.

FAQs

1. Can I use frozen peaches instead of fresh?

   • Yes, you can use frozen peaches. Just make sure to thaw and drain excess liquid before using them in the recipe.

2. What can I do if my meringue is runny?

   • Ensure you are whisking your egg whites properly and that your bowl and utensils are clean and grease-free. If your meringue isn’t holding stiff peaks, it may not be whisked enough.

3. Can I prepare the tarts in advance?

   • Yes, you can prepare the tart shells and peach filling a day in advance. Assemble and toast the meringue right before serving for the best texture.

4. What should I do if I don’t have a kitchen torch?

   • If you don’t have a torch, you can place the assembled tarts under the broiler in your oven for a short time. Keep a close eye on them to prevent burning.

Enjoy making your Peach Bourbon Caramel Meringue Tarts! They are sure to be a hit in any gathering, beautifully showcasing seasonal peaches and a delectable bourbon twist.

Peach Bourbon Caramel Meringue Tarts

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• Author: zoubirlahcen
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Delightful tarts combining sweet peaches with bourbon and fluffy meringue, drizzled with salted caramel.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Pulse flour, cold butter, and powdered sugar in a food processor until crumbly. Add egg yolk and 1-2 tbsp ice water; pulse until a dough forms.
2. Press dough into 6 mini tart pans, chill for 30 minutes, and then blind bake at 375°F (190°C) for 15 minutes. Let cool.
3. In a skillet, combine peaches, bourbon, brown sugar, ground ginger, and cornstarch. Cook for 5-7 minutes until thickened; set aside to cool.
4. Whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar while whisking until stiff peaks form.
5. Stir 1 tbsp bourbon into warmed salted caramel sauce.
6. Fill cooled tart shells with peach mixture, then pipe or spoon meringue on top, sealing edges.
7. Toast meringue with a kitchen torch or under a broiler for 1-2 minutes.
8. Drizzle caramel sauce over toasted meringue and garnish as desired.

Notes

Serve warm or at room temperature; can be garnished with fresh thyme and paired with vanilla ice cream.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 tart
• Calories: 450
• Sugar: 35g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Keywords: peach, bourbon, caramel, meringue, tarts, dessert