Turn the dough out onto a well-floured board and shape into 2 disks. Pulse several times, but stop just before the dough comes together.With the motor running, add ¼ cup ice water all at once through the feed tube. Pulse 12-15 times, or until butter is the size of peas.Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade.Use the left over puff pastry from two tarts to make the third. If you use a full package of puff pastry (2 sheets/rolls), you can make 3 full 8-9inch/20-23cm tarts. Number of Servings: The recipe is for one small 8-9 inch tart that would serve about 4-6 people.You will need to sprinkle less flour on the apples and none on the bananas. Fruit options: If you don’t like or have peaches, use apples or bananas.Love puff pastry? Try one of these other yummy recipes Alternatively, assemble the peach tart tatin a few hours ahead, then bake it while your guests are eating dinner.Make the entire peach puff pastry tart a few hours ahead, let it sit on the counter, then warm and crisp it in a 350F/176.7C oven for about 5-7 minutes before serving.And replace the sprinkle of flour with gluten free flour. Gluten free: You can buy gluten free puff pastry, but I believe you will have to roll out the dough yourself.You’re not going to achieve a low cal dessert here! Don’t overdo it though, as you still want that caramelized taste and glaze. Lower the calories: Use a little less butter and sugar.Garnish: Sprinkle with crushed toasted pecans or walnuts.Flavors: Instead of cinnamon, try nutmeg, allspice or a pinch of ground cloves.Fruit options: If you don’t like or have ripe peaches, try apples or bananas.Tailor to your Tasteĭespite its simplicity, there are still a few variations and substitutes you can try. Sprinkle the fruit with a small amount of flour before baking. Once the tart cools a bit, the juice from the fruit seeps into the crust to make it soggy. This is the most common complaint with a tarte tatin. How do I make sure the puff pastry crust doesn’t get soggy? How to make peach tarte tatin the easy way If you prefer apples, try our puff pastry apple tart which uses the same easy method. When it comes down to it, either version is essentially a simple, rustic apple or peach tart. I agree that warm is better □ but room temperature is ok too. Purists will always serve a tarte tatin warm.Our version uses pre-rolled puff pastry – a huge shortcut that is fantastic. The pie crust in a classic version uses pie dough, shortbread dough, store-bought dough or even puff pastry.Just assemble in a pie dish, bake and flip over. Our peach tarte tatin is much quicker (30 minutes). Peel the apples, cook them first in a caramel sauce on the stove, drain the apples, assemble, top with a crust, transfer to the oven to bake, then flip the tart over. Authentic tarte tatin is made in a cast iron pan and has several steps.We’re using ripe, in-season fresh peaches sliced thinly. A classic tarte tatin is most often made with apples cut very thick.Here are a few of the key differences between the more classic versions and the one we are making. There are many variations of tarte tatin – even the classic version. Difference between a classic tarte tatin and our peach tarte tatin recipe The “fix” they used created this French classic. Legend has it that two Tatin sisters (French hotel owners) discovered a mistake with an apple pie they were making. Once baked, you flip the tart so the crust is on the bottom and the glazed fruit on top. What is a tarte tatin?Ī tarte tatin is essentially caramelized fruit (most often apples) baked upside down with a pastry crust. Serve it with whipped cream, vanilla ice cream or crème fraîche for a delicious weeknight or company dessert. This peach tarte tatin recipe is not an authentic recipe, but I’d bet it’s the simplest one.
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