Bourbon Peach Tarts

Introduction

There’s something undeniably elegant and comforting about the combination of bourbon and peaches. The smoky warmth of bourbon pairs perfectly with the sweet juiciness of ripe peaches, making for a flavor profile that’s both rustic and refined. Bourbon Peach Tarts are a delicious way to showcase this classic Southern duo in a handheld, elegant dessert perfect for summer gatherings, dinner parties, or simply enjoying on a lazy afternoon.

The History

Bourbon and peaches have deep roots in Southern cuisine, where both ingredients have been staples for centuries. Peaches were introduced to North America by Spanish explorers in the 16th century and flourished in the warm climates of Georgia and South Carolina. Bourbon, uniquely American, became a beloved spirit in the South after its creation in Kentucky in the late 18th century. Over time, the pairing of these two iconic elements evolved into a cherished culinary tradition, appearing in everything from cobblers to cocktails. Bourbon Peach Tarts are a modern twist on this heritage, blending old-world charm with contemporary pastry techniques.

Ingredients Breakdown

To make these delectable tarts, you’ll need a balance of flaky pastry, rich filling, and a touch of Southern flair. The main components include:

All-purpose flour – for a tender crust.
Unsalted butter – adds richness and structure to the tart shell.
Cold water – helps create a flaky texture when incorporated properly.
Peaches – ideally fresh and ripe, though frozen or canned can be used in a pinch.
Bourbon – enhances the peach flavor and adds depth.
Granulated sugar – balances the tartness of the fruit.
Cinnamon & nutmeg – warm spices that complement both bourbon and peaches.
Cornstarch or flour – thickens the filling to prevent sogginess.
Egg wash – gives the crust a golden sheen.
Optional toppings: whipped cream, vanilla ice cream, powdered sugar dusting.

Step-by-Step Recipe

Make the crust: In a large bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing just until the dough comes together. Divide into portions and chill for at least an hour.
Prepare the filling: Peel and slice peaches. In a saucepan, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and a splash of bourbon. Cook over medium heat until thickened and bubbly.
Assemble the tarts: Roll out chilled dough and cut into rounds. Place each round into a tart mold or muffin tin, pressing gently into shape. Spoon cooled filling into each shell.
Bake: Brush tops with egg wash and bake at 375°F (190°C) for 20–25 minutes or until golden brown and crisp.
Cool and serve: Let cool slightly before removing from molds. Serve warm or at room temperature, optionally topped with whipped cream or ice cream.

Tips

Use firm but ripe peaches to avoid overly mushy filling.
If using frozen peaches, thaw and drain excess liquid to maintain the right consistency.
Chill the dough thoroughly before rolling to prevent shrinkage during baking.
Don’t overfill the tart shells – leave a little space for expansion.
Brushing the crusts with beaten egg white before adding the filling creates a barrier to keep them crisp.

Variations and Customizations

Bourbon Peach Tarts are versatile and can be tailored to suit your taste or dietary needs:

Gluten-free: Use gluten-free all-purpose flour for the crust.
Vegan: Substitute butter with vegan margarine and use plant-based milk in the egg wash.
Spiced version: Add a pinch of ginger or clove for more warmth.
Nutty crust: Pulse in some ground almonds or pecans for extra flavor and texture.
Mini tarts: Make bite-sized versions for party-friendly desserts.
Bourbon glaze: Drizzle a thin mixture of powdered sugar and bourbon over cooled tarts.

Health Considerations and Nutritional Value

While these tarts are best enjoyed as a treat, there are ways to make them slightly healthier without sacrificing flavor:

Fruit content: Peaches provide vitamins A and C, potassium, and fiber.
Lower sugar: Reduce the amount of added sugar or substitute with coconut sugar or honey.
Whole grain crust: Replace part of the flour with whole wheat or oat flour for added fiber.
Moderation: Enjoy one or two tarts as part of a balanced diet, especially during seasonal celebrations.

Ingredients

Makes 12 standard-sized tarts

2 ½ cups all-purpose flour
1 cup unsalted cold butter, cubed
¼ teaspoon salt
6–8 tablespoons cold water
4 large ripe peaches, peeled and sliced
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons bourbon
1 egg, beaten (for egg wash)

Directions

In a large bowl, combine flour and salt. Add cold butter cubes and use a pastry cutter or fork to blend until crumbly.
Add water one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
In a saucepan, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and bourbon. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat and let cool.
Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface. Cut into 4-inch circles and press each into a greased tart or muffin tin.
Spoon cooled peach filling into each tart shell. Brush edges with egg wash.
Bake for 20–25 minutes or until golden brown. Cool slightly before removing from tins.
Serve warm or at room temperature with optional toppings like whipped cream or vanilla ice cream.

FAQ

Can I use store-bought pie crust?

Yes! If short on time, you can use pre-made pie dough. Chill it briefly before shaping to ensure better results.

How long do these tarts last?

They’re best eaten the same day, but can be stored in an airtight container in the fridge for up to 2 days. Reheat lightly before serving.

Can I freeze Bourbon Peach Tarts?

You can freeze unbaked assembled tarts. Place them on a tray to flash freeze, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5–10 minutes to the cooking time.