Upside Down Peach Tart
Quick, easy and delicious. I found this recipe in the Coles supermarket recipe brochure
Quick, easy and delicious. I found this recipe in the Coles supermarket recipe brochure
- Carbohydrate 33.2524187740993 g
- Cholesterol 16.125 mg
- Fat 7.74769104166308 g
- Fiber 2.02624375012497 g
- Protein 1.88955354198109 g
- Saturated Fat 4.21626981249815 g
- Serving Size 1 1 Serving (169g)
- Sodium 623.686708816654 mg
- Sugar 31.2261750239744 g
- Trans Fat 0.597523479166102 g
- Calories 201 calories
Step-by-step
- Preheat oven to 200 degrees Celsius
- Combine sugar and water in a frying pan and stir over low heat until sugar dissolves. Increase heat to high and cook without stirring for 8 minutes, or until syrup is golden. Use a wet pastry brush to remove any crystals from sides of pan, if necessary.
- Remove from heat and stir in butter, until melted.
- Arrange peach slices in a 21cm (base measurement) cake tin, overlapping slightly. Drizzle half the syrup over peaches.
- Trim pastry to a 22cm round (it will be a little big, but will shrink during cooking). Bake for 20 minutes, until pastry is golden.
- Place frying pan with remaining syrup back over medium heat and cook for 5 minutes, or until reduced and thickened slightly. Stir in vanilla.
- Stand tart in tin for 5 minutes. Place a large plate over tin, and carefully invert. Lift off tin. Drizzle with syrup, sprinkle with rosemary, and serve immediately with cream.
A standard tarte tatin relies on apples, but stone fruit brings distinct advantages to invert baking. Peaches release more moisture as they soften, meaning sugar control matters more than fruit variety. When sugar and water combine in the initial pan phase, wet a pastry brush frequently. This dissolves stray sugar crystals before they can cause the entire batch of syrup to seize and granulate. Efficiency dictates using your everyday frying pan for the caramel rather than investing in specialized copper cookware.
Equipment and Sizing
Precision prevents structural failures in pastry work. Measure the base of your cake tin carefully, ensuring it spans twenty-one centimeters to match the baking specifications. Trim the single sheet of puff pastry to twenty-two centimeters. That extra centimeter accommodates the shrinkage that occurs when cold fats hit a two-hundred-degree oven environment. If the pastry sags into the fruit unevenly, use the back of a spoon to tuck the edges down the interior wall of the tin before baking.
- Judge caramel doneness visually by color rather than timing alone; deep amber indicates the correct sugar reduction without burning.
- Cool the baked pastry in the tin for exactly five minutes to let the butter and sugar set their grip on the fruit layer.
- Invert the tart onto a plate with a lip wider than the cake tin to catch any escaping caramel syrup.
