Peach Tarte Tatin

Tarte Tatin is an upside down tart with caramelized fruit inside. Traditionally tarte tatin was made with apples and the apples were caramelized in butter and sugar. You can read all about the origin of the tarte tatin in one of my previous posts about  a Plum Tarte Tatin or here

Before I share my recipe for this delicious Peach Tarte Tatin with you, let me tell you about my love for peaches…

Of all the stone fruits, peaches are right there at the top of my list. I have written previously of my memories of standing in my dad’s small fruit tree orchard in our backyard eating peaches until the sweet juice was running down my chin. That Hale-Haven ( Prunus persica )   peach tree yielded baskets and baskets full of peaches and for us as children to run to the neighbors with these baskets of delight, was just amazing! Other stone fruits that I love to use in making desserts are apricots and plums……

Back to today’s recipe…..

Peach Tarte Tatin
2 loose stone peaches – peeled and stones removed
100ml caster sugar
1 vanilla pod – split open and seeds scraped out.
100 gr butter
2 tbsp sweet wine
1 roll good quality puff pastry 
1 egg for egg wash

Preheat oven to 200C. Place sugar, butter and vanilla in a skillet and melt slowly. Allow to caramelize and then add the sweet wine. At this stage the syrup will bubble, but watch it until it turns a nice golden color. Place the peaches in the syrup, stone side down and let them caramelize slowly. In the meantime, roll out the puff pastry and cut out 4 circles (12cm in diameter). If you have small pans, use them, but I had to make another  plan. I used small quiche (remember to spray with non-stick spray)dishes and spooned some of the caramel and and the upside down peach in each one of them. Cover with the pastry  and egg wash before baking at at 200C. Serve with think cream or ice-cream!!