CARAMELIZED PEACH CUSTARD TARTE TATIN
Caramelized Peach Custard Tarte Tatin is a combination of sticky caramel, sweet peaches, delicious pastry cream topped on a crisp buttery pastry base.
Provided by Ivy Liacopoulou
Categories Pastries-pies-tarts-crumbles
Time 2h
Number Of Ingredients 21
Steps:
- See video with detailed instructions.
- Refrigerate pie crust for half an hour.
- Roll out and place in a buttered tart pan. Refrigerate again.
- Add parchment paper and weight and bake for 20 minutes.
- Cut the peaches in slices and put them in a non-stick frying pan, together with the sugar and butter.
- Bring to a boil and mix on high heat and cook for about fifteen minutes, or until the sugar caramelizes. Set aside.
- See video with detailed instructions.
- Put the eggs in a small pot, the corn flour (starch) and sugar and whisk to combine.
- Add the salt, vanilla and milk and whisk again until incorporated.
- Put it on the heat and whisk continuously, until the cream sets.
- When it starts setting, add the butter and mix.
- Lay a piece of plastic film on the surface of the pastry cream and allow it to cool completely before using or chilling.
- Add half of the whipped cream and mix it in using the hand mixer.
- See recipe here.
- Spread the pastry cream across the tart shell.
- Arrange the baked peach slices in a pattern over the pastry cream.
- Put the leftover syrup back on the heat and boil for 5 minutes until it reduces and becomes thick caramel.
- Pour over the peaches.
- Set aside to cool and then refrigerate.
- Decorate with the whipped cream.
- Serve chilled or at room temperature
Nutrition Facts : Calories 543 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 210 grams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PEAR TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
CARAMELIZED PEACH TATIN
This is just a tad different from any listed here. It came from "Food and Wine", Jonathan Benno. Store-bought puff pastry and an uncomplicated caramel make this "sublime and surprisingly fast" dessert. It is mindful of homey cobblers but with refinement of classic French apple tarte Tatin. Recipe calls for :freestone" peaches, Zaar will not accept.
Provided by NurseJaney
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 * F.
- Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
- Simmer without stirring until an amber caramel forms, about 6 minutes.
- Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !), tilting to coat the bottom.
- Set peach halves in caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
- Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
- Remove the skillet from the oven and let stand for 5 minutes.
- Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
- Cut the tart into wedges and serve with vanilla ice cream.
Nutrition Facts : Calories 429.6, Fat 23.6, SaturatedFat 5.9, Sodium 153.9, Carbohydrate 50.9, Fiber 2.4, Sugar 21.6, Protein 5.4
PEACH TARTE TATIN
Make and share this Peach Tarte Tatin recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 2h30m
Yield 1 tart
Number Of Ingredients 13
Steps:
- For crust---------------.
- Blend first 5 ingredients in processor.
- Using on/off turns, cut in butter until coarse meal forms.
- Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round.
- Transfer to rimless baking sheet.
- Cover and refrigerate while preparing filling.
- For filling--------------.
- Preheat oven to 425°F.
- Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
- Turn off heat.
- Add butter; stir until melted and smooth.
- Cool 2 minutes.
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
- Press remaining peach half and quarters, rounded side down, atop first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit.
- Let stand 3 minutes to soften.
- Tuck dough edges around fruit.
- Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
- Cool in pan on rack 10 minutes.
- Place platter atop skillet.
- Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.
PEACH TARTE TATIN
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked long enough and is dark brown -- but not burnt -- before topping with the pastry. Don't be afraid to bake the pastry until it's very crisp and browned. It can take a while to fully cook through!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
- Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
- Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.
PEACH TARTE TATIN RECIPE
A new way to make Tarte Tatin, my Peach Tarte Tatin recipe is made with sweet peaches and flaky puff pastry in a muffin tin for individual servings!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C)
- Cut the peaches in half and remove the pits. Set aside.
- Make the caramel: In a saucepan over medium/low heat, combine sugar and water. Allow the sugar to dissolve first before simmering.
- Once the sugar is dissolved let the sugar melt and turn a dark amber color without stirring (about 7-10 minutes). Lastly, stir in butter.
- Pour the caramel evenly into a 12-cup muffin tin.
- Place peach halves cut side down on top of the caramel, prick the peaches all over with a knife, cover with foil, and place in the oven.
- After 30 minutes, remove the foil and continue baking for another 30 minutes.
- When peaches are done baking, cut the puff pastry into 3-inch rounds and cover each peach half, pressing onto the tin to seal the dough.
- Return the muffin tin to the oven and bake until the puff pastry is puffed and golden - about 20 minutes.
- Let the tarte tatin rest for 15 minutes before inverting into a serving dish. Serve warm with vanilla ice cream.
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PEACH TARTE TATIN - GOOD HOUSEKEEPING
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Cuisine FrenchTotal Time 1 hr 25 minsServings 12Calories 400 per serving
- With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter until mixture resembles coarse crumbs.
- Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing with a fork after each addition until dough is just moist enough to hold together.
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3.2/5 (4)Estimated Reading Time 2 minsServings 8
- Preheat oven to 425°. Toss peaches and 2 Tbsp. sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
- Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
- Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry. Add salt and scrape in vanilla seeds; reserve pod for another use. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
- Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan. (It’s okay if it doesn’t look perfect. You just want to make sure the dough is tucked in all the way around). Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.
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- Preheat the oven to 400°. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges and serve with vanilla ice cream.
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- Combine water and sugar in a medium saucepan and heat over medium heat, stirring until the sugar dissolves. Stop stirring and increase the heat to high. Cook until the mixture turns into a golden caramel, about 3 minutes. Remove the pan from the heat and immediately whisk in the butter, one piece at a time. Be careful when you do this as the mixture will bubble up furiously. Very carefully pour the hot caramel into the bottom of the prepared pan. It will be rather thick. Just spread as close to the sides as you can. It will spread more during baking.
- If using fresh peaches, cut each peach in half and discard the pits. Cut each peach half into 6 wedges. Arrange a circle of peaches, overlapping them slightly. Arrange another circle of peaches in the center, facing the opposite direction, covering the caramel completely.
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