INDIVIDUAL PEACH TARTE TATIN
Steps:
- Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
- Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
- Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.
PEACH TARTE TATINS
This version of classic tarte Tatin is made with fresh peaches and is topped with caramel sauce and sugared almonds or pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 4
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Bring a medium saucepan of water to a boil. Blanch peaches in boiling water 15 to 20 seconds; remove with a slotted spoon. Use a paring knife to peel and cut peaches in half. Remove pits, and reserve four peach halves. Quarter remaining peach halves.
- Butter four 5-inch tart pans with removable bottoms; dust with sugar. Arrange eight peach segments around edge of each pan, and place a reserved peach half cut side up in the center. Loosely wrap bottoms of pans with foil; place on baking sheet. Bake until peaches are tender and sugar and juices start to caramelize, about 30 minutes. Transfer to a wire rack to cool 10 minutes.
- Cover tart pans with a layer of plastic wrap, and place another baking sheet on top to gently flatten peaches. Place filled cans or other weights on top of the baking sheet, and transfer to refrigerator to chill for at least 1 hour.
- Raise oven temperature to 400 degrees. On a lightly floured surface, roll puff pastry to 1/8 inch thick, and cut out four 5 1/2-inch circles. Place rounds on buttered rimmed baking sheet, and transfer to freezer for 10 minutes. Remove from freezer, and place another baking sheet, buttered on the bottom, on top of the pastry rounds. Bake until golden brown and crisp, about 30 minutes. Transfer to wire rack to cool.
- Make caramel sauce: Combine remaining 3/4 cup sugar and 3 tablespoons butter with the water in a small saucepan. Cook over medium-high heat, gently swirling pan occasionally to evenly color, until caramel is a medium amber color, 6 to 8 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Remove from heat, and slowly add heavy cream, stirring to combine. Be careful when adding cream to the caramel, as it will bubble vigorously. Set aside.
- Remove tarts from refrigerator, and place a pastry crust on top of each. Invert onto serving plates; pour about 3 tablespoons caramel sauce over each. Garnish with pistachios or sugared almonds, if desired. Serve immediately.
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PEACH TARTE TATIN
Make and share this Peach Tarte Tatin recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 2h30m
Yield 1 tart
Number Of Ingredients 13
Steps:
- For crust---------------.
- Blend first 5 ingredients in processor.
- Using on/off turns, cut in butter until coarse meal forms.
- Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round.
- Transfer to rimless baking sheet.
- Cover and refrigerate while preparing filling.
- For filling--------------.
- Preheat oven to 425°F.
- Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
- Turn off heat.
- Add butter; stir until melted and smooth.
- Cool 2 minutes.
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
- Press remaining peach half and quarters, rounded side down, atop first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit.
- Let stand 3 minutes to soften.
- Tuck dough edges around fruit.
- Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
- Cool in pan on rack 10 minutes.
- Place platter atop skillet.
- Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.
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- Preheat oven to 425°. Toss peaches and 2 Tbsp. sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
- Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
- Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry. Add salt and scrape in vanilla seeds; reserve pod for another use. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
- Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan. (It’s okay if it doesn’t look perfect. You just want to make sure the dough is tucked in all the way around). Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.
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- Blend first 5 ingredients in processor. Using on/off turns, cut in butter until coarse meal forms. Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
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- Preheat oven to 425°F. Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes. Turn off heat. Add butter; stir until melted and smooth. Cool 2 minutes. Place 1 peach half, rounded side down, in center of pan. Arrange peach quarters close together, rounded side down, in concentric circles around peach half. Press remaining peach half and quarters, rounded side down, atop first layer. Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit. Let stand 3 minutes to soften. Tuck dough edges around fruit. Bake tart until crust is golden and filling thickens and darkens, about 30 minutes. Cool in pan on rack 10 minutes. Place platter atop skillet. Using oven mitts, invert tart onto platter. Serve warm with whipped cream.
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