Shannon Bennett's Peach Tarte Tatin
I make this all year with different fruit, but love using peaches for summer. It can also be made well in advance, left to macerate, then heated up before serving.
I make this all year with different fruit, but love using peaches for summer. It can also be made well in advance, left to macerate, then heated up before serving.
- 1 egg yolk
- 1/2 tsp white peppercorns
- 4 whole cloves
- 2 star anise
- 1 pinch saffron threads
- 4 cardamom pods
- 1 cup (220g) caster sugar
- 1 tsp juniper berries
- 1 vanilla bean split
- 1 cinnamon quill
- thickened cream to serve
- 375 packet puff pastry (we used careme all butter puff pastry thawed, cut into a 26cm circle
- 6 peaches quartered
- 50 g cultured butter softened
- 1 tbs salt flakes
- Carbohydrate 17.4450025534613 g
- Cholesterol 34.9633333333333 mg
- Fat 1.97614693812837 g
- Fiber 3.82878567368437 g
- Protein 2.16494531222648 g
- Saturated Fat 0.516137056936508 g
- Serving Size 1 1 Serving (158g)
- Sodium 10.9276318550816 mg
- Sugar 13.6162168797769 g
- Trans Fat 0.416211907433135 g
- Calories 83 calories
Step-by-step
- For the eight-spice, place all ingredients except salt in a large pan over medium heat. Toast, tossing, for 3 minutes or until fragrant. Cool, then add salt flakes.
- Transfer to a spice grinder and grind to a powder. Store in an airtight container at room temperature for up to 2 months.
- Preheat oven to 220°C. Place pastry in the freezer until ready to use.
- Place sugar and vanilla in a 26cm ovenproof shallow saucepan or frypan over medium-high heat. Cook, swirling frequently, for 10-12 minutes until golden. Remove from heat and carefully arrange peaches over caramel.
- Dot butter around peaches and sprinkle with 1 tsp eight-spice. Remove from heat and cover with pastry, tucking in edges with a spoon.
- Whisk yolk with 1 tsp water and brush over pastry, then make a few incisions to allow steam to escape.
- Bake for 10 minutes, then reduce heat to 180°C and bake for a further 25 minutes or until pastry is golden and cooked through.
- Carefully turn out tarte Tatin onto a chopping board, then transfer to a plate. Serve with cream.
Shannon Bennett's Peach Tarte Tatin: A Summertime Delight
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Peach Tarte Tatin fits the bill perfectly. Shannon Bennett's recipe is a classic for a reason, and it's become a staple in my kitchen, transforming from a weekend treat to something I can whip up even on a busy weeknight.
The beauty of this recipe lies in its simplicity and adaptability. The eight-spice blend adds a touch of sophisticated warmth, complementing the sweetness of the caramelized peaches beautifully. I love that you can prepare the spice blend ahead of time, keeping it handy for other baking adventures. The tart itself is incredibly forgiving; if your peaches aren't perfectly uniform, no one will notice once they're nestled in that golden, bubbling caramel. And let's be honest, the slightly rustic look only adds to its charm.
The process is surprisingly straightforward. While the initial caramel-making requires a bit of attention, it's a mesmerizing process, watching the sugar transform into a rich, amber-hued pool. Then, it's a matter of arranging the peaches, adding a touch of butter and the fragrant eight-spice, covering with pastry, and popping it in the oven. The aroma alone is enough to fill your kitchen with warmth and promise. The wait is the hardest part, as the tantalizing scent builds anticipation.
I often make this tart for gatherings with friends and family. It’s the perfect ending to a summer barbecue or a casual get-together. Its impressive presentation belies its ease of preparation, making it a crowd-pleaser that never fails to impress. The contrast of the sweet, caramelized peaches and the flaky, buttery pastry is a symphony of textures and flavors.
But this tarte tatin isn’t just for special occasions. I’ve made it on a Tuesday night after a long day at work, just for my family. The simple act of creating something so delicious and comforting can be incredibly rewarding. It’s a moment of self-care, a small escape from the daily grind. The rich caramel sauce, the juicy peaches, and the perfectly crisp pastry are a little slice of happiness in an otherwise hectic life. And the leftover cold tarte tatin? It’s equally delicious the next day, which means a little bit of joy to continue into the next day.
Variations and Tips:
While I adore peaches in this recipe, the beauty of tarte tatin is its versatility. Feel free to experiment with other fruits like apples, pears, or even figs. The eight-spice blend works beautifully with most fruits, adding a layer of warmth and complexity. If you're short on time, you can use pre-made puff pastry to streamline the process, while still achieving a restaurant-quality result. I've found that using good quality butter significantly impacts the overall flavor and texture, so splurging on a high-quality option is well worth it. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream elevates it to another level.
Beyond the Recipe:
This recipe isn't just about making a delicious dessert; it's about creating memories, sharing joy, and savoring the simple pleasures in life. It’s a reminder that even amidst the chaos of everyday life, taking the time to create something beautiful and delicious can bring unexpected joy and peace. Whether you're a seasoned baker or a kitchen novice, Shannon Bennett's Peach Tarte Tatin is a recipe worth trying – a culinary adventure that is as rewarding as it is delightful.
So, gather your ingredients, preheat your oven, and prepare to be amazed by the magic of this simple yet spectacular dessert. It's more than just a tart; it's a testament to the power of simple ingredients, transformed into something extraordinary.
