Peach tarte tatins
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!
• 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.
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.