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| the fresh peach tarte tatin garnished with some fresh Spanish Lavender |
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| Buttery caramelly goodness |
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| The peach Tartin before cooling and turning over, an Australian recipe for a French Classic, given a So Cal twist..I made the orig. recipe one for a client using 6 apples, this one I made for myself and guests at home with 4 fresh peaches, and in place of sour cream for the pastry (along with sweet butter, sugar and flour) I used live plain yogurt..the results are fantastic as you can see! pastry recipe for 1 tart: 1 cup all purpose flour 2tbsp sugar 3 ozs cold unsalted butter 2tbsp sour cream or plain LIVE yogurt Cut the butter into the sugar and flour mix and bind together with the cream/yogurt wrap in waxed paper and chill for 2 hours For the original with apples the fruit is cooked for 1 hour in brown sugar, lemon juice and unsalted butter, with the ripe, fresh peaches don't pre-cook, make the caramel then, pour into buttered pan, add the fresh pitted peaches and allow to cool overnight before topping with butter sweet pastry, bake for 1/2 hour at 400f..fantastic results for summer goodness! allow 6 large apples or ripe peaches 3ozs unsalted butter 1 cup packed brown sugar 2tbsp lemon juice Just peel and core the apples and leave in halves; for the peaches just cut in half and remove the stones. Melt butter in heavy bottomed saucepan or skillet and add the fruit. Sprinkle with sugar and juice and cook very slowly for 1 hour. Place the fruit in a 9 inch pie dish cut side down. Add 2tbsp caramel from the cooking pan (reserve the rest for later). Preheat oven 400F middle shelf Roll the pastry out between 2 sheets of parchment paper until just big enough to cover the fruit. Remove one sheet of paper and place the pastry over the cooked fruit, tucking the ends into the fruit. Bake for 30 mins or until golden brown. Remove from oven. Wait 10 mins for contents to settle, then invert onto serving plate. reheat reseve caramel and drizzle over top of the pie. This recipe is also great with ripe plums,nectarines, apricots, pluots and large strawberries. fabulous way to eat more fruit especially in Summer! |
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