Brandy Peach Tarte Tatin

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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.

Tools

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About

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

Tags:

alcoholic

Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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