Peach Tarte Tatin with an Amaretto Creme
By The Smart School of Cookery
Published on 24 April 2022
You can use any fruit you like with this dish, tinned or fresh, but bananas must be at the black stage for the best flavour. This dish can be reheated, so you can make it in advance then reheat it in the oven. One alternative is to make tarte tatin "deconstructed" - with the pastry separate (place the caramelised fruit on a plate and put the pastry on top.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 4 peaches in syrup, sliced or halved
- 300 g of caster sugar
- 1 pack of ready rolled puff pastry
- 1 tbsp of icing sugar
- 0.5 tbsp of amaretto
- 150 g of mascarpone
Method
Step 1
To make the Amaretto creme mix the mascarpone, icing sugar and amaretto together into soft peaks. Taste and adjust ingredients. Refrigerate for 30 minutes before serving with the tarte.Step 2
For the peach tarte tatin, use a frying pan with a metal handle that you can put in the oven. If you don't have one of those, you can use a cake tin with a removable bottom lined with baking parchment for the oven stage of the recipe.Step 3
In the hot frying add sugar and 1 tbsp of water until golden, don't stir, otherwise you will slow down the cooking process by lowering the temperature of the pan.Step 4
If your frying pan is oven safe, add the peaches to the caramel you've just made - remember you'll turn this upside down to serve so arrange appropriately. Lay the pastry on top of the fruit and fold excess edges over the top. If you don't have an oven safe pan, layer the fruit in a cake tin and pour the hot mixture over the fruit and put the pastry on top.Step 5
Bake at 200C for 20 minutes or until puffed and golden.Step 6
Remove from the oven, put a plate on top and carefully turn over to serve.