Peach Tarte Tatin
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6 with ice cream
- 1/4 cup/3 tablespoons golden syrup
- 550g-600g peaches/19.4-21ozs. (4-5 large peaches, preferably freestone), skin on or off (I remove the skin)
- 1 tablespoon rosemary needles
- 1 teaspoon vanilla bean paste
- 40g/1.4ozs. butter, cubed
- 1 sheet/185g/6oz sheet butter puff pastry, thawed but kept in the fridge until needed
- Vanilla ice cream to serve
How to Skin a Peach: If you want to remove the skins from the peaches, cut a slit down the "crack" side and then pop into a pot of boiling water for 30 seconds or so. Remove and place in a bowl of ice water and the skins will come off easily.
Step 1 - I made this in a 20cm/8inch round springform tin. Line the base of the tin and then place on another tray (in case the fruit juice leaks through the springform).
Step 2 - Warm the bottle or jar of golden syrup under hot water so that it becomes a bit looser in texture. Drizzle the vanilla paste on the base of the lined tin and sprinkle the rosemary on top of the syrup.
Step 3 - Cut the peaches into six pieces and place on top of the rosemary in a pattern (you can also cut the peaches as halves). Dot with the butter and then place the pastry on top. Cover and place in the fridge while the oven heats up to 200C/400F.
Step 4 - Bake for 40 minutes until pastry is golden and crisp. Cool in the tin for 5 minutes and then upturn onto a serving tray. Serve immediately with ice cream.