August 5, 2008

Peach Tart Tatin

The original version of the Tarte Tatin is attributed to the sisters Caroline and Stephanie Tatin who ran a hotel at the end of the 19th century in France. One day Stephanie forgot the apples for her standard apple tart cooking in the caramel, and tried to save the situation by adding quickly the dough on top, then pushing everything in the oven. That is how Tart Tatin was born. Yesterday I prepared a portion of vanilla ice cream for a cake, that is going to be served tonight for my dad's birthday. However I had some ice cream left so I decided to bake a Tart Tatin using peach instead of apple.

250 g flour
125 g butter
1 egg
1 pinch of salt
some water, if needed

5 peaches
100 g sugar

40 g butter

Mix flour with butter and salt, add egg and some water if needed. Let the dough rest in the fridge for 30 minutes. Peel and slice peach. (of course it looks better if you only half them) Heat sugar until you get golden caramel, add butter and fruit. Cover with rolled out dough and bake it 30-35 minutes on 200°C.


Anonymous said...

Your photos always are great, technically and very appealing to cook/bake your recipes

test it comm said...

That looks really good. I can just imagine the caramelized peaches on the bottom...mmm...

Maggie said...

I just saw those little donut peaches at the farm stand yesterday. This looks like a really great way to use them.

Shelly Borrell said...

Wow, the Peaches look amazing. You have some fabulous photos on this blog. Thanks for all.

Shelly, Nibbles of Tidbits

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