Peach melba tatin

Name: Peach melba tatin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 30 grams unsalted butter; 2 tsp vanilla bean paste; 1 bay leaf; 1 tsp white wine vinegar; 50 grams caster sugar; 0.5 tsp sea salt flakes; 4 ripe peaches; 320 grams all butter puff pastry; 1 vanilla ice cream; 150 grams raspberries; 40 grams caster sugar; 0.5 lemon juice; 0.75 tsp cornflour

Prep: 15 minsCook: 55 mins

Prep

15 mins

Cook

55 mins

Servings

Difficulty

Medium

VegetarianNut-FreeEgg-Free

(0)

This is my favorite way to reinvent a classic dessert. By combining the elegance of Peach Melba with a show stopping tatin, you get a dessert that looks fancy but comes together in just over an hour. Peaches are wonderfully low in calories and packed with vitamin C, so you can feel good about indulging. The beauty of this recipe is that most home cooks already have puff pastry in the freezer, making it incredibly practical for unexpected guests. Caramelized peaches paired with tart raspberries and creamy vanilla ice cream create pure magic on the plate.

Ella x

Ingredients

Servings:

30 gramsunsalted butter
2 tspvanilla bean paste(or ½ vanilla pod, seeds scraped)
1bay leaf((optional))
1 tspwhite wine vinegar(or cider vinegar)
50 gramscaster sugar
½ tspsea salt flakes
4ripe peaches(stoned and quartered (500-600g prepared weight))
320 gramsall butter puff pastry
1vanilla ice cream(to serve)
150 gramsraspberries
40 gramscaster sugar
½lemon juice((about 1 tsp))
¾ tspcornflour

Detail level

Instructions

1
For the raspberry sauce, tip the raspberries, sugar and lemon juice into a small pan and set over a low-medium heat; simmer until the raspberries have completely broken down (5-8 minutes). Meanwhile, in a small bowl, mix together the cornflour and 2 tsp water. Stir into the raspberry mixture and simmer for about 30 seconds, until thickened. Set aside to cool completely (keep in the fridge for up to 1 week).
2
Preheat the oven to 220°C, gas mark 7. In a 23cm-diameter ovenproof frying pan or tarte tatin dish, melt the butter with the vanilla seeds and bay leaf (if using) over a medium heat until foamy. Add the vinegar, sugar and salt flakes, stirring briefly (the sugar will be clumpy).
3
Arrange the peach quarters skin-side-down in the pan and cook for 5 minutes, allowing the juice of the peaches to release. Flip the peaches over and cook for a further 5 minutes, letting the sauce bubble away and turn a light golden. The peaches are ready when they can be easily pierced with a sharp knife with very little resistance. Turn off the heat and nudge all the peaches as close together as possible.
4
Cut a 23cm circle from the pastry and lay on top of the peaches, tucking it in around the edges. Cut 5-6 vent holes in the top with the tip of a sharp knife. Bake for 25-30 minutes or until the crust is deep golden. Leave to settle for 5-10 minutes before carefully flipping out onto a serving plate. Scrape any juices left in the pan onto the tart. Serve with scoops of ice cream and a generous drizzle of raspberry sauce.

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