From The Inquistive Kitchen...Chefs' Cookware Blog
Peach Tatin Recipe for Emile Henry Tarte Tatin
Below is a lovely caramelised peach tart tatin recipe from Emile Henry's own website.
Caramelised Peach Tatin
Temperature: 400° F
Ingredients
- 1/2 cup sugar
- 2 tbsp. water
- 2 tsp. light corn syrup
- 6 peaches peeled, quartered and pitted
- 10 oz. sheet frozen all-butter puff pastry, thawed but still cold
- Vanilla ice cream, for serving
Instructions
1. Preheat oven to 400°. In the Emile Henry Tarte Tatin Pan, combine sugar, water, corn syrup and bring to a simmer over medium heat. Simmer without stirring until amber caramel forms, about 6 minutes. Spread over bottom of pan. Set peach quarters in caramel, cut sides up.
2. On lightly floured surface, cut puff pastry into a 12 in. round. Place over peaches in Tarte Tatin Pan, bake until pastry is browned and puffed, 28 minutes. Remove pan from oven and let stand for 5 minutes. Invert the peach tart onto Emile Henry Serving Platter and let cool. Cut tart into wedges and serve with vanilla ice cream.
