The Foodist: Peach Bourbon Cardamom Tart
ThisPeach Bourbon Cardamom Tart is a fairly new recipe and an adaption of a lovely recipe by Jaques Pepin. We innovated with the peaches and topping, from apricot jelly on pears to peaches with peach marmalade and a bourbon and cardamom mix that elevates the freshness of the peaches with a tangy twist. Look at all The Foodist blogs here!
- 1 large jar of peaches (six peaches whole)
- 1 package of puff pastry
- 1 160z jar of peach marmalade
- 2 Tbsp bourbon
- 1 teaspoon ground cardamom
- 3 Tbsp butter (for spreading on the puff pastry)
- 1 Tbsp sugar (for sprinkling on the puff pastry)
- Preheat the oven to 425F (220C).
- Slice the peaches in thick slices (about 12 slices per peach depending on size).
- Unfold the puff pastry on a baking sheet lined with parchment paper.
- Butter pastry and sprinkle the dough with some sugar (about 1 tablespoon or to taste).
- With a pointy knife score a border of about 1/2 inch from the edges (i.e. cut but not all the way through the dough). And prick the middle part with a fork – just a few, too many pricks are bad.
- Arrange the peach slices (random or lined up in three raw) inside the border.
- Bake at 425F for about 15 minutes, or until golden and puffy at the edges.
- You can cut into 9 small squares or 4 larger ones.
Tart Glaze Directions
- While the tart is baking, combine in a saucepan peach preserves or marmalade with 1 Tbs of bourbon and 1 tps of powdered cardamom. Heat gently over a low flame, stirring well.
- Brush melted preserves with a pastry brush over peach slices after tarts are taking them from the oven.
I don’t have a good kitchen for rolling out dough and making deserts. Using pre-made puff pastry is perfect for making deserts with all the other dishes being juggled for dinner. Just thaw for 30 minutes if you buy frozen. I didn’t have fresh peaches so jarred peaches were fine (glass jarred are better than canned…shout out to Amish Wedding Old Fashioned Peach Halves).
This is so easy and good that you may want to cut the puff pastry sheet into quarters and make individual tarts, because you’ll be going back for more anyway. The glaze would be good over ham, or return the remaining preserves to the jar for bread later.