![]() ![]() Serve warm with crème fraiche or ice cream. Rhodes Peach Tarte Tatin Recipe by Clem Pedro 4T brown sugar 2T butter 1t thyme leaves 825g Rhodes Quality Peach halves in syrup (peaches drained and syrup. ![]() Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. ![]() Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot. Prick the surface to allow steam to escape.īake the tarte tatin for 25 minutes until the pastry is golden-brown and the peaches are cooked. Gently slide the pastry on top of the peaches and push down the sides with a round-bladed knife. Place a dinner plate or 25 cm / 10 inch cake tin on the pastry and cut around it. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2 cm / 1 inch wider. When the caramel is smooth, carefully arrange the peaches on top, cut-side down. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.Ĭontinue stirring for 2–3 minutes as the caramel cools and thickens. Remove the caramel from the heat and stir in the butter with a wooden spoon. Put the sugar in the pan and set it over a medium heat.Ĭook until the sugar first melts and then caramelises and turns golden brown.ĭon’t stir the sugar but swirl it around the pan every now and then. For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20 cm / 8 inch in diameter. ![]()
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