Tarte tatin is typically created using apples, however it’s also scrumptious when prepared with sweet summer time peaches. Chef Corey Heyer serves his version with honeylavender frozen treats .
- 1 cup sugar
- two tablespoons water
- 4 tablespoons (1/2 stick) unsalted butter at 70 degrees
- 1 tablespoon freshly squeezed lemon juice
- Pinch salt
- 6 peaches, ripe but firm, quartered or halved into 3-inch pieces
- 1 sheet puff pastry
Preheat the oven to 400F.
Combine the sugar and water inside a 4-quart stainless pot. Prepare over medium heat to dissolve the sugar, stirring lightly. Once the sugar has fully dissolved, show up heat to high and continue cooking to caramelize the sugar swirl the pot from time to time to make sure even cooking, but don’t stir. This can take about ten minutes the sugar ought to be amber colored when finished. Remove in the heat and incredibly lightly stir within the butter, fresh lemon juice, and salt.
Add some peaches and prepare for around a few minutes over medium heat. (In case your peaches take presctiption the firmer side, they'll need a couple of more minutes of cooking.) The peaches ought to be tender but nonetheless hold their shape.
Utilizing a slotted spoon, carefully take away the peaches in the caramel and transfer these to a 9-inch cake dish. Spoon about 1/2 cup from the caramel within the fruit.
Cut a ten-inch disk from the puff pastry sheet. Drape it within the peaches within the cake dish.
Bake for ten to fifteen minutes, or before the puff pastry is golden brown. Remove in the oven and let awesome for five to ten minutes. Carefully convey a plate on the top from the tarte, slide your hands under bottom from the cake pan (make sure it’s awesome enough to deal with, or make use of a pot holder), and switch within the tarte. The caramel should ooze out and pool round the tarte. Serve with vanilla or honeylavender frozen treats .