The Peach Tarte Tatin Recipe This more unusual tarte Tatin is a good choice for a late summer dessert. Choose firm peaches to ensure the fruit holds its shape as it cooks. Mango slices would also work well here.
10in (25cm) round baking dish
3 large egg yolks
½ tsp pure vanilla extract
1 2⁄3 cups all-purpose flour, plus extra for dusting
¼ cup sugar
¼ tsp salt
6 tbsp unsalted butter, diced
For the filling:
¾ cup sugar
2 1⁄4lb (1kg) peaches
1 In a small bowl, mix the egg yolks with the vanilla.
2 Mix together the flour, sugar, and salt in a large bowl. Add the butter and, with your fingertips, mix to form crumbs. Stir in the egg yolks, and transfer to a floured work surface. Knead until smooth. Chill for 30 minutes, until firm.
3 Place the sugar for the filling in a saucepan, and heat gently until dissolved, stirring occasionally. Boil, without stirring, until the mixture starts to turn golden around the edge. Do not stir, or it may crystallize.
4 Lower the heat and continue cooking, swirling the saucepan once or twice so the syrup colors evenly, until the caramel is golden. Cook the caramel only until medium gold; if it gets too dark, it will become bitter in the oven.
5 Remove the saucepan from the heat and immediately plunge the base of the saucepan into a bowl of cold water, until cooking stops.
6 Stand back in case of splashes. Pour the caramel into the bottom of the baking dish. Working quickly, tilt the dish so the bottom is thoroughly coated with a thin, even layer. Let cool.
7 Immerse the peaches in a saucepan of boiling water for 10 seconds, then transfer to a bowl of cold water. Cut them in half, remove the pit, and peel off the skin.
8 Cut the peach halves lengthwise into two. Tightly pack the peach wedges on top of the caramel, rounded-side down, in concentric circles.
9 On a lightly floured work surface, roll out the dough into an 11in (28cm) round. Wrap it around the rolling pin and drape over the dish. Tuck the edge of the dough down around the peaches. Chill for 15 minutes. Preheat the oven to 400°F (200°C).
10 Bake for 30–35 minutes. Let the tart cool to tepid. To unmold, set a platter on top of the baking dish. Hold dish and platter firmly together and invert them, then remove the baking dish. Serve at once, cut into wedges.
|Peach Tarte Tatin|