Brandy Peach Tarte Tatin
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3/4 (500 g) pack ready-made shortcrust pastry
1 (720 g) jar peach halves in brandy, drained, reserving the liquor
Creme fraiche

Preparation

1 Preheat the oven to 200C, 400F, Gas Mark 6. 2 Roll the pastry to a thickness of 1cm (1/2 inch), and place an ovenproof shallow dish 25cm (10 inch) round on top and use to cut around. 3 Arrange the peach halves, rounded side down in the round shallow ovenproof dish, reduce the liquor from the fruit by half in a saucepan over a moderate heat then pour over the peach halves. 4 Place the pastry circle on top of the fruit and place in the oven. 5 Cook for 20-25 minutes or until the pastry is golden. Turn over onto a serving plate and serve immediately with creme fraiche.

About


A quick and easily prepared dessert comprising of crisp pastry and brandied peach halves. Can substitute apricots for peaches.