“Chocolate’s
okay, but I prefer a really intense fruit taste. You know when a peach is
absolutely perfect... it's sublime. I'd like to capture that and then use it in
a dessert.” - Kathy Mattea
When the mellow, warm, fine and sunny weather of Autumn comes it makes you think that Summer has come back just to say goodbye. You shed a few clothes that were made necessary by the low temperatures of just a couple days ago, sip on an iced tea and hanker for a Summer dessert. Too bad if ripe fresh peaches are out season, thankfully there are those you’ve preserved yourself or those that come in a can. In any case, the summery dessert is made, ready to be served on an early Autumn evening…
When the mellow, warm, fine and sunny weather of Autumn comes it makes you think that Summer has come back just to say goodbye. You shed a few clothes that were made necessary by the low temperatures of just a couple days ago, sip on an iced tea and hanker for a Summer dessert. Too bad if ripe fresh peaches are out season, thankfully there are those you’ve preserved yourself or those that come in a can. In any case, the summery dessert is made, ready to be served on an early Autumn evening…
Upside Down Peach Tart
(Tarte aux Pêches)
Ingredients
350 g puff
pastry (we use the frozen variety from the supermarket)
70 g unsalted
butter
140 g caster
sugar
1 cassia stick
4 perfectly ripe
peaches, halved, stoned and each cut into 8 segments
(or use drained,
canned peach segments)
Method
Roll out the
puff pastry until 3 mm-thick. Using a 27 cm skillet or heavy oven-proof frying
pan as a guide, cut out a 27 cm circle of pastry and place on a baking paper
lined tray and refrigerate until needed. Preheat the oven to 200ºC.
Place the butter
in the skillet with the sugar and cassia stick and cook over medium heat,
shaking the pan occasionally, until the sugar melts and the syrup starts to
become lightly golden. Carefully remove the cassia stick.
Arrange a neat
layer of peach segments on top of the syrup in the skillet - they can overlap
each other but must cover the base of the pan. Cook the peaches over low heat
for 5 minutes without moving them, then remove the pan from the heat.
Remove the
pastry circle from the refrigerator and carefully place it on top of the
peaches, using the back of a spoon to ease the edges of the pastry down between
the peaches and the pan as if tucking in a blanket. Bake for 15 minutes or
until the pastry is golden and you can see juices bubbling around the
outside. Remove from the oven and stand
for 10 minutes before carefully inverting the tart onto a serving plate.
Garnish with
clotted cream or French vanilla ice cream.
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