Warm Peach Tart Recipe
peach compote, buttermilk ice cream, rum raisin caramel
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Ingredients
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Peach Compote
Buttermilk Ice Cream
Rum Raisin Caramel
Tart Shell (optional)
Method
Peach Compote
- 1
Buttermilk Ice Cream
- 2
Make the Buttermilk Ice Cream
In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until the sugar is dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Rum Raisin Caramel
- 3
Prepare the Rum Raisin Caramel
In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color. Remove from heat and carefully stir in the butter until melted. Slowly add the heavy cream (it will bubble), then stir in the rum and raisins. Allow to cool slightly.
Tart Shell (optional)
- 4
Make the Tart Shell
In a large bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Press the dough into a tart pan and chill for 30 minutes. Preheat the oven to 375°F (190°C) and bake the tart shell for 20-25 minutes or until golden. Let cool.
Assembly
- 5
Assemble the Tart
If using a tart shell, fill it with the peach compote. Serve warm topped with a scoop of buttermilk ice cream and drizzle with rum raisin caramel.
