tart crust

10

Bourbon Salted Caramel Peach Tart 

It’s so good, I actually wanted to slap someone’s mother. I also let out a few profanities in approval. 

Ingredients for Fruit Topping

Sliced peaches and blueberries (or other fruit, optional) 

Ingredients for Tart Crust

1 ¼ cup all purpose flour

½ cup + 1 tbsp granulated sugar

1 tsp vanilla extract

1 egg yolk

8 tbsp cold butter chopped into cubes

2-3 tbsp ice cold water

Ingredients for Cream Filling

1 block of cream cheese (8 oz), softened to room temperature

1 tbsp heavy cream

½ cup of granulated sugar

1 tsp vanilla extract

1 tsp cinnamon 

1/8 tsp ground cardamom

Pinch of salt

Ingredients for Bourbon Salted Caramel 

1 cup granulated sugar 

5 ½ tbsp unsalted butter 

½ can coconut cream 

1/8 cup Bourbon

1 tsp vanilla extract 

2 tsp sea salt 

Directions for Fruit Tart

Preheat your oven to 365 degrees Fahrenheit.

In a food processor or large bowl, combine the dry ingredients.

Add in the cubed butter and process until you have small pieces of butter running through. Add in the egg yolk and ice cold water (as needed) until your tart dough comes together. If using your hands, follow the same instructions using two knives or a pastry cutter.

Remove the dough to a well floured surface and form a ball.

Press the dough into your tart pan making sure that everything is even.

Depending on your oven, you will bake the tart crust anywhere from 12-18 minutes – until the edges of the crust are golden.

Remove crust from oven and let cool completely.

Directions for Filling

Combine all ingredients and mix until creamy and completely smooth. This will take roughly 4-5 minutes.

Directions for Caramel 

In a deep sauce pan over medium heat, melt your sugar, stirring with a plastic/silicon spatula or whisk. 

Once your sugar melts/dissolves into a light amber color, slowly add in the butter and stir until melted. 

*The mixture will bubble when the butter is added. 

Once the butter has melted, slowly add in the coconut cream while the sauce pan is over the heat. 

Once incorporated, let the mixture come to a boil for 1 minute. Add in the bourbon during this boil. 

Remove from the heat, add in the vanilla, and stir in the salt.

Let cool and thicken completely. 

Assembly

Once the tart crust has cooled completely, fill it with the cream filling. Mix in a little bit of the caramel and swirl. 

Assemble the fruit in the design of your choice. 

Drizzle with caramel and add a dusting of powdered sugar (optional).

Slice and serve.

Enjoy!

Finally figured out how to make the herringbone lattice! I used @markbittman’s sweet tart crust recipe from How to Bake Everything and his suggestion to use sweetened whipped coconut cream as the base for the the fresh strawberries and poached rhubarb.