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Peach Variation of the Classic Tarte Tatin

January 08, 1987

The classic tarte tatin dessert is made with buttery-rich, soft, caramelized apples, baked under a flaky crust. This version substitutes canned peach slices and currants, then uses a sheet of frozen puff pastry for convenience.

Be certain to cool the dessert five minutes before inverting on a heat-proof serving plate. Serve warm topped with sweetened whipped cream.

PEACH TARTE TATIN

1 (16-ounce) can peach slices in juice or extra-light syrup

1/2 (17 1/4-ounce) package frozen puff pastry sheets

1 tablespoon butter

2 tablespoons sugar

1 tablespoon currants

Sweetened whipped cream

Drain peaches, reserving syrup for other purposes. Allow puff pastry to thaw at room temperature 20 minutes.

Melt butter in small saucepan. Stir in sugar. Cook over low heat, stirring constantly, until golden brown. Pour into bottom of 10-inch glass pie plate. Sprinkle with currants, then arrange peach slices over top and set aside.

Unfold pastry. Using sharp knife, cut out 9 1/2-inch circle. Place pastry circle over peaches, tucking down edges and leaving center in dome shape.

Bake at 400 degrees 40 minutes or until puff pastry is golden. Cool 5 minutes. Invert onto heat-proof serving plate. Serve warm with sweetened whipped cream. Makes 6 to 8 servings.

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