WASHINGTON — Fruit tarts are the perfect desserts to end an amazing meal. However, sometimes they can be quite tedious to make. That is why executive chef at the SALLY Kitchen, Ricardo Planas stopped by Great Day to show us how to make an easy grilled peach and bourbon caramel tart that is just as tasty as it sounds. Before you know it, everyone will be asking you to bring your grilled peach tarts to every event!
Ingredients:
1 favorite recipe or store-bought tart shell
6 large peaches
1 cup of sugar
1 cup of light brown sugar
1/2 cup of water
1 tablespoon of light corn syrup
1 cup of heavy cream
1/2 cup of bourbon
Sea salt to taste
Directions:
- Wash and quarter peaches removing pit and surrounding area. Spray or brush lightly with neutral oil and mark on all sides on the grill over medium heat about 2 minutes. Do not cook completely. Set aside to cool.
- To make the caramel: In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Reduce heat to medium and continue cooking, without stirring, until light amber in color, about 5 to 7 minutes. Remove from the heat and carefully stir in the cream (CAUTION the sugar mixture will be extremely hot and add the heavy cream will cause it to splatter. Stir carefully). Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over low heat and cook, stirring, for 1 to 2 minutes. Season with sea salt. Let the caramel sauce cool.
- Slice the grilled quartered peaches then coat with half of the caramel. Spread half of remaining caramel into the bottom of the prebaked tart shell then add the sliced grilled peaches.
- Bake at 350 for about 8 minutes until peaches are just cooked thru. Let the tart cool to room temperature before serving.
