Tarte Tatin with Peaches In spite of the heat, it is only in summer that you can taste this Tarte Tatin with peaches because it is peach season. Although from now on, I warn you that the little heat in the oven will be rewarded with this wonderful recipe. We can have the perfect Tarte Tatin hot or cold, alone or with a scoop of vanilla ice cream. Of course, it is advisable to take it on the same day it is prepared; otherwise, the juices of the peach and caramel could soften the dough and it would no longer be at its perfect point. peach tarte tatin gordon ramsay
INGREDIENTS
- 90g of white sugar.
- 50g unsalted butter
- 3 tablespoons of water.
- Five large peaches
- 1 sheet of shortcrust pastry
HOW TO MAKE TARTE TATIN WITH PEACHES
STEP 1
To make the caramel, we combine 90 grams of white sugar, 50 grams of butter, and 3 tablespoons of water in a saucepan. The mixture should be cooked until browned over medium heat.
STEP 2
Pour the caramel into a 23 cm form once it is finished cooking. We’ve reserved.
STEP 3
Wash and dry five large peaches. We quarter them after peeling, deboning, and removing the bone.
STEP 4
Place the peaches on top of the mold-held caramel.
STEP 5
Over the peaches, we lay 1 sheet of shortcrust pastry, folding the extra within the shape. The oven should be preheated to 180°C using rising and decreasing heat.
STEP 6
To release the steam, cut a cross in the center of the shortcrust pastry. Bake the cake for 40 minutes, or until it is the desired level of golden brown.
STEP 7
To release the steam, cut a cross in the center of the shortcrust pastry. Bake the cake for 40 minutes, or until it is the desired level of golden brown.
STEP 8
Since the top of the cake was the section that was at the bottom of the form, it is unmolded by flipping the mold over on a platter, and it may now be served.
