Peach tarte tatins

go! Platteland - - DINNER CLUB AT OURS -

Serves 6 Prepa­ra­tion time 10 min­utes Cook­ing time 30 min­utes

You can make these in­di­vid­ual pud­dings in ad­vance, re­move them from the tin and quickly heat them on the serv­ing plate be­fore serv­ing. The basil and peach com­bi­na­tion tastes like sum­mer!

You need

• 4 peaches • ½ cup (125ml) honey • ¼ cup (60ml) but­ter • 2 tea­spoons (10ml) vanilla paste • 500g puff pas­try • 1 egg, beaten

This is how

Spray the cav­i­ties of a large muf­fin tin with non­stick cook­ing spray.

Cut the peaches into ½cm slices. Heat the honey, but­ter and vanilla paste to­gether. Trans­fer the peach slices to the syrup and sim­mer for 5 min­utes over a low heat, then ar­range them in one or two lay­ers in the bases of the muf­fin-tin cav­i­ties and spoon 2-3 ta­ble­spoons of the syrup over each. Re­frig­er­ate for at least 1 hour un­til cold.

Heat the oven to 180ºC. Cut the puff pas­try into squares just larger than the muf­fin-tin cav­i­ties. Place the pas­try on top of the fruit and loosely fold the edges over. Coat the pas­try with the egg and bake for 20-25 min­utes un­til golden brown and beau­ti­fully risen.

The tarts can be served im­me­di­ately. Care­fully re­move the pas­tries, fruit and all, from the muf­fin tin and serve, fruit side up, with a scoop of basil ice cream on top (recipe op­po­site). If the pas­try and fruit separate, sim­ply turn the pas­try over and use a tea­spoon to scoop the fruit and sauce out of the tin.

Serve Tip

Let the tarts cool down in the tin for 2-3 hours. It’ll then be eas­ier to re­move them in­tact. Ar­range the tarts on a bak­ing tray or oven-proof plate (fruit fac­ing up­wards) and heat in the oven just be­fore serv­ing.

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