

Put the pan in the preheated oven for 45 minutes.Ħ. Ingredients 350 g good quality puff pastry 50 g unsalted butter 120 g caster sugar 1 star anise 4 perfectly ripe peaches, halved, stoned and each cut into.

Place the pastry on top of the peaches and fold the edges under so that you’re tucking in the peaches and use a sharp knife to make three small slits in the centre of the pastry.ĥ. Roll out the puff pastry so that it covers the peaches in the pan. Arrange the halved peaches with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with peaches.Ĥ. Then stir in the butter and scrape in the seeds from the vanilla pod, and cook for a further 2-3 minutes or until you reach a caramel consistency.ģ.

Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-īrown colour. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Pre-heat the oven to 180oC, 350F or gas mark 5.Ģ. Cut into wedges and serve at room temperature.1. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Arrange the peach slices in a neat spiral on top. Place over a low heat and stir until smooth and runny.įill the pastry case with the cold crème patissiere, spreading to the edges. Strain the peaches from the syrup and leave to cool completely. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Cover and set aside in the fridge until needed. Just assemble in a pie dish, bake and flip over. Our peach tarte tatin is much quicker (30 minutes). When the crème patissiere is cold, fold in the whipped cream. Peel the apples, cook them first in a caramel sauce on the stove, drain the apples, assemble, top with a crust, transfer to the oven to bake, then flip the tart over.
PEACH TART FRENCH SKIN
Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. Kiwi Peach features fresh, flavorful kiwi with a sweet peachy and refreshing finish and 5 ABV. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Signature Peach balances the flavor of a juicy peach with sweet/tart notes and 5 ABV. Slowly pour the milk into the bowl and continue whisking until smooth.

Heat the milk in a saucepan until scalding. Using an electric whisk, beat until the mixture is thick and pale. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Line the tin with pastry, leaving any excess overhanging. Add the egg and pulse again until the dough comes together.ĭust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Pulse until the mixture resembles breadcrumbs. Measure the flour, butter and icing sugar into a food processor.
