Peach Tarte Tatin
October 27, 2020
: 8
: Easy
Ripe peaches are so glorious in summer. Their sweetness pairs beautifully with notes of caramel, sea salt and bourbon. Whip up this quick dessert on a weeknight or for a summer gathering.
Ingredients
- For the caramelised peaches:
- 4-5 large yellow peaches, halved
- 1⁄3 cup caster sugar, and 1 tablespoon
- 25g butter
- 1⁄2 teaspoon sea salt
- 1⁄4 cup bourbon
- 1-2 teaspoons vanilla paste
- 1 sheet, puff pastry
- Double cream or vanilla ice cream, to serve
Directions
- Step 1 Place the peach slices in a small bowl and sprinkle with 1 tablespoon of sugar. Set aside for 20-30 minutes, or until the peaches start to release some of their juices.
- Step 2 Sprinkle 1⁄3 cup caster sugar on the base of a heavy pan and heat over medium. Once the sugar has turned into an amber caramel add the peaches and cook for 5 minutes, or until they start to soften.
- Step 3 Take off the heat and the butter, salt, bourbon and vanilla paste and stir to combine. Return to a low-medium heat and continue to reduce for another 10-15 minutes, stirring as needed. (The mixture may seize initially but it will loosen).
- Step 4 In the meantime, let the puff pastry come to room temperature. Preheat the oven to 180 degree Celsius (fan force).
- Step 5 Take the peaches off the heat and make sure they are all facing cut-side down. Trim the pastry sheet into a circle the size of your pan. Cover the peaches with the pastry, tucking in around the edges. Cook for 25-30 minutes.
- Step 6 Cool for 30 minutes before inverting. Serve with double cream or vanilla ice cream.
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