As legend goes, the tarte tatin was created accidentally by Stéphanie Tatin in the 1880s. The “mistake” turned into one of France’s most famous desserts that we are still enjoying almost a century and a half later. The caramelized tart is traditionally made using apples, but we’re giving it a summery twist.
Ingredients:
- 5–6 fresh peaches, halved and pitted
- 1 sheet puff pastry
- 1 stick unsalted butter
- 1 cup brown sugar
- Pinch of salt
Instructions:
- Pre-heat the oven to 350°F. Use an ovenproof frying pan as a template to cut out a circle of puff pastry.
- Melt the butter in the pan over a low heat and stir in the sugar. Once it has dissolved, add in the peaches. Cook over a medium-high heat for 5 minutes until bubbling and the sauce has thickened.
- Remove the pan from the heat and lay the puff pastry circle on top. Carefully tuck in the edges using a tablespoon. Bake for 25 minutes, or until the pastry is golden brown. Leave to stand for 2 minutes before turning out onto a plate and serving with vanilla ice cream.
