Peach Tarte Tatin

Peach Tarte Tatin

Summer is meant to be about easy living, minimal time spent slaving over a hot stove and just enjoying the abundant fruit and vegetables in their most natural state. My repertoire includes quick tartes tatins, both savoury and sweet, using all-butter shop-bought pastry. You will have to turn on the oven, but the result is worth it. The recipe given here should serve as an inspiration to play around and vary the ingredients to your liking.

1 ready-rolled short crust pastry (ca. 250g)

7 white peaches, 5 tbsp. redcurrant jelly

60 g butter, 2 sachets vanilla sugar

Preheat the oven to 210C. Peel the peaches, halve them to remove the stones, then cut into quarters. In a frying pan heat 30g of butter on medium heat and brown the peaches for 7 minutes. Butter a mould with the rest of the butter and sprinkle over the vanilla sugar. Place the peaches in the mould with the outside facing the mould and add the redcurrant jelly spreading it with the back of a spoon. Cover with the pastry taking care to push it down all around the edge. Put the tart in the oven and cook for 25 minutes. Unmould onto a board or large plate straight out of the oven. This tart can be eaten warm or cold and adding a peach sorbet and some sprinkled chopped mint is a nice touch.


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