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Peach tarte tatin with orange blossom cream
This is so gorgeous; caramelized ripe peaches on a crisp thin pastry base served with a decadent orange blossom cream! If you don’t have orange blossom water, just use the zest of an orange instead. You can make this a couple of hours before serving, and leave it to rest at room temperature (not in the fridge). It’s also delicious made with apples, pineapple or pears.
SERVES
6
Ingredients
- 150 grams (5.5 oz) caster sugar
- 70 grams (2.5 oz) unsalted butter
- 1⁄2 vanilla pod, cut in half lengthways
- 6 peaches, halved
- 325 grams (11.5 oz) ready-made puff pastry
Orange blossom cream:
- 250 grams (9 oz) crème fraîche
- 2 tablespoons orange blossom water
- 1 tablespoon orange zest
Directions
- Preheat the oven to 350°F (180°C).
- Place a cast-iron pan or an ovenproof frying pan over low heat and add the caster sugar and 100 millilitres (3.5 oz) of water. Stir until the sugar has dissolved.
- Once the sugar has dissolved, increase the heat to high and simmer for 12 to 14 minutes or until the syrup is a light golden-brown colour. Stir in the butter and scrape in the seeds from the vanilla pod, then cook for another two to three minutes or until you reach a caramel consistency.
- Arrange the halved peaches, cut-side up, over the caramel.
- Roll out the puff pastry so that it covers the peaches in the pan. Place the pastry on top of the peaches and fold the edges down the sides so that you’re tucking in the peaches.
- Make three small slits in the centre of the pastry with a sharp knife and bake for 45 minutes until the peaches are caramelized and the pastry is golden.
- Meanwhile, to make the orange blossom cream, whisk the crème fraîche with the orange blossom water and orange zest, and set aside.
- When the tarte tatin is cooked, carefully invert the tarte out onto a serving dish. Slice and serve with a dollop of the orange blossom cream.
