Straight off the bat of summer fruit season here in the South, here’s my Peach Tarte Tatin recipe. Do you know the Tarte Tatin story?
Tarte tatin, in case you don’t know, is the most delicious upside-down French tart, usually prepared with apple. The story goes that two sisters by the name of Tatin, used to make this delicious apple tart and one day, by accident, dropped it. They decided to to serve it upside down and the rest, as they say, is history.
These days you’ll find tarte tatin in all shapes, sizes and with a vast variety of fruit and even vegetables on menus all around the world. Tarte Tatin is fairly simple to prepare as long as you take it on with conviction, as Julia Child would say. Keep a close eye on the sugar so that it doesn’t caramelise too much and it’s easy sailing from there on.
PEACH AND THYME TARTE TATIN
Serves about 6
- 5 peaches, stoned and cut into six wedges
- 100 g castor sugar
- 85 g butter
- 1 vanilla bean, split in halve
- 1 roll puff pastry, thawed
- 3 sprigs of fresh lemon thyme (regular thyme will do fine, too)
- Preheat the oven to 190 deg Celsius.
- Place the sugar, vanilla bean and butter in a medium frying pan and gently melt together. Once the butter has melted, allow the sugar to caramelise – do not stir, rather swirl the pan every now and then.
- Arrange the peach wedges in a round, medium sized, oven-proof dish. Scatter the thyme leaves over.
- Once the sugar mixture reaches a beautiful, golden caramel colour, it can be removed from the heat and gently poured over the peaches.
- Place the pastry over the peaches and tuck it in slightly around the edges. Brush the pastry with a little extra melted butter and place the dish in the hot oven.
- Bake for about 30 – 35 minutes until the pastry is crisp with a golden brown colour.
- Remove the tarte from the oven and allow to cool for a few minutes before turning it out onto a serving plate. Take care not to burn when doing this.
- Add a few extra sprigs of thyme and serve warm with ice cream, creme fraiche or mascarpone.
Alternatively, prepare the Tarte Tatin with apples or if you can get apricots, try it with those.