Peach Tatin
Made with beautiful and delicious peaches and nectarines of the Okanagan Valley, the Canadian orchard and BC jewel garden, Tart Tatin is a famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar, and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.
Servings: 8
Ingredients
FOR THE CARAMEL
- 0.5 cup butter
- 1 cup sugar
FOR THE TART
- 10 large yellow peaches
- 0.25 cup butter, cut into small knobs
- 2 tablespoons sugar
- 0.25 teaspoon cinnamon
- 12 inches circle puff pastry or shortcrust pastry
Instructions
- Make the caramel: Melt ½-cup butter with 1 cup sugar in an 8-inch cake pan. Caramelize, constantly whisking to make sure the caramel is well blended.
- Peel, pit and halve the peaches. Arrange the halved peaches in the cake pan, core side facing up, using all the fruits as much as possible. Add few butter knobs, sprinkle with sugar and cinnamon.
- Bake the tart: Place the tart on a baking tray with a sheet underneath to catch the drippings. Bake the pie for 40 minutes at 450°F or until the fruits are just cooked. Remove from the oven, place a plate on the peaches to hold them and strain the cooking juice into a small saucepan; reserve. Remove the plate and cover the top with the puff pastry that has been rolled in a 12-inch circle; fork the dough to allow the steam to go through. Bake the tart for 30 more minutes at 400°F or until crust is golden brown and crispy.
- During the cooking process, strain and reserve the cooking juice. This juice will be reduced and used as a glaze.
- Finish: Remove the tart from the mold and reduce the cooking juice until it becomes slightly thick, like thick syrup. Pour the reduced syrup on the top of the peach and nectarines, and serve warm. You may serve with Crème fraîche on the side!
