8/15/2023 0 Comments Peach tarte tatin![]() ![]() Heat the sugar in a stainless steel pan until melted into a caramel. Freeze one half for the next time (see tip) and refrigerate the other half for 20 minutes. Letter-fold the rectangle, then roll out and fold another 2 times. Using flour whenever necessary, roll out the dough into a 25cm x 50cm rectangular. Add the water and use a spatula to form a rough dough ball. Toss the 250g of butter in the flour, then press each cube until slightly flattened. If you’re using stoneground flour, you’ll end up with some of the wheat bran and germ. Toss to coat, then leave to macerate for around 1 hour. So dust your knuckles and get rolling.Ģ50g cold butter, cut into cubes +50g extraĬut the peaches in half, remove the pit and top with 30g of sugar, the seeds of the vanilla bean and a pinch of salt. To me, that’s what cooking at home is about. That’s half the tart! We appreciate food so much more when we’ve witnessed the work it takes to get to the end result. ![]() You can’t invest in good butter, peaches and cream and then grab the ready-made pastry from the shelf. The advantage of making your own puff pastry is that, after incredible flavour, this kind of tart will always remain a treat. A delight.Īn indulgence like this is not and should not be an everyday option. Served warm with the optional but recommended dollop of clotted cream. I’ve grown so tired of plain white flour, an ever-constant stencil to carry other flavours rather than providing its own, so I’m using stoneground white flour, which gives the dough a nutty savouriness that carries the rich butter and the sweetness of the seasonal peaches. Good ingredients make this the ultimate tart. Homemade puff pastry, a rich caramel and peaches oozing sunshine - the perfect summer treat. ![]()
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