Peach Tarte Tatin

Updated at: Fri, 03 May 2024 12:04:31 GMT

Step 1

Preheat oven to 200 °C and get you pans ready, I used a 7" ceramic tart/quiche dish

Step 2

Cut peaches, removing them from their core and chopping into large chunks/slices, place into a bowl and leave aside.

Step 3

Add sugar to a oven proof saucepan and heat on a medium-high heat till a medium amber caramel is formed. (can use water if want to make caramel via a sugar syrup)

Step 4

Add butter to the saucepan and mix till homogenous, then mix in the fruit to the caramel. Mix on a medium-low heat till the sauce becomes thickened slightly and the fruit is nice and soft, around, 5 – 15 minutes.

Step 5

Roll out puff pastry on a lightly floured surface and cut into a large circle slightly larger than the saucepan/dish and dock.

Step 6

Arrange fruit in the saucepan (or tart tin or dish) aesthetically (nice side facing down) then pour on the rest of the caramel sauce and place the puff pastry on top of the fruit. Tuck the pastry down the sides of the pan using a spatula, palette knife or hands.

Step 7

Bake the tart in the oven for 20-30 minutes till the pastry is a deep golden brown and the caramel should be bubbling on the sides

Step 8

Remove from the oven and leave the tart to cool for a few minutes. Then place a plate on top of the pan and invert the tarte onto the plate.

Step 9

Make chantilly cream by adding the cream, icing sugar and vanilla extract into bowl and whisk until soft peaks form

Step 10

Serve tart hot or cold with a dollop of the chantilly cream

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