Peach tarte tatin9/12/2023 ![]() Remove from oven and very carefully invert onto a plate or cake stand.Bake for 30 minutes until golden brown and bubbly.Tuck the excess dough into the edges with a wooden spoon.Remove from heat, add the butter and cover the peaches with the round puff pastry.After they’ve been coated, carefully flip them over with the tongs.With a pair of tongs, gently place the peaches in the skillet, half-side up.Stir with a wooden spoon until it darkens to a nice nutty brown color – and be very careful as it will be extremely hot! Dissolve the sugar over medium-high heat until the mixture becomes a light caramel.In a 10-inch square cast-iron skillet, melt butter over medium heat, swirling to coat sides of pan. In the skillet, add the sugar, the cognac and split vanilla bean with the seeds scraped. Place peach slices in a medium bowl sprinkle with 2 tablespoons sugar and lemon juice. ![]() Cut it into a circle, just bit larger than the cask iron skillet.
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