Peach Tarte Tatin | My Take On A Classic

~ Tandy

I am submitting this recipe for Peach Tarte Tatin to Meeta’s Monthly Mingle, which is being hosted this month by Cook Sister!

In my first attempt at making a tatin I went with the traditional apple tarte tatin and even though it sort of worked, it did not come out of the dish I baked it in as easily as it should. There were a lot of obstacles in my way – the first being that the base of my tagine is too deep, and the other is that it does not have handles! I decided to buy myself a Le Creuset Tatin Dish, and then I had to decide which tatin I was going to make as the first one to ‘christen’ it. At the time of getting the dish, doughnut peaches were in season. I had already made a dessert with these peaches and I knew they could hold up in a tatin. The dish is perfect and if you are going to make tarts then I can highly recommend that you get yourself one. It is an investment you will not regret. The dish is the perfect depth for a decent tart, and the handles make it easy to turn your tarts over. More than this, you can bake cakes in the dish and so it has a diversity of uses meaning you don’t need a whole stack of cake tins in your cupboard. You can also use this dish to make quiches and as it is so beautiful, you can take it straight to the table for serving.

Peach Tarte Tatin
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Peach Tarte Tatin Recipe

Recipe Category: Baking, Dessert
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 75 g fructose
  • 75 g butter
  • 6 peaches
  • 30 mls lemon juice
  • 1 roll ready made puff pastry

Method

  • preheat the oven to 200° Celsius
  • plunge the peaches into boiling water for 1 minutes
  • remove carefully and allow to cool
  • remove the skin with your fingers
  • cut the pastry to the same size as your tatin dish and leave in the fridge until needed
  • put the fructose and the butter into the tatin dish
  • heat on a medium heat until the butter has melted
  • cut the peaches into quarters and remove the pips
  • sprinkle with lemon juice
  • place in the butter round side down and fill the base
  • cook for a further five minutes
  • remove from the heat and allow to cool
  • press the pastry lightly over the fruit, tucking the edges down around the fruit
  • make four small steam holes
  • bake for 20 minutes until the pastry is well risen and brown
  • allow to rest for five minutes before loosening the edges
  • invert on to a wide shallow plate

Click on the links for conversions and notes.

 

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