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Alcoholic
Brandy Peach Tarte Tatin
Helen Pitlick
20 minutes
6-8 servings
BeginnerA quick and easily prepared dessert comprising of crisp pastry and brandied peach halves. Can substitute apricots for peaches.
Total Steps
5
Ingredients
3
Tools Needed
4
Related Article
http://stylelistroom.blogspot.com/2010/02/blog-post_08.htmlIngredients
- Creme fraiche
- 1 jar peach halves in brandy, drained, reserving the liquor (720 g)
- 0.75 pack ready-made shortcrust pastry (500 g)
Instructions
1
Step 1
Preheat the oven to 200C, 400F, Gas Mark 6.
2
Step 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
Step 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
Step 4
Place the pastry circle on top of the fruit and place in the oven.
5
Step 5
20-25 minutes
Cook for 20-25 minutes or until the pastry is golden. Turn over onto a serving plate and serve immediately with creme fraiche.
Tools & Equipment
Oven
ovenproof shallow dish (25cm / 10 inch round)
Saucepan
Serving plate
Tags
Alcoholic