Caramelized Peach Custard Tarte Tatin Recipes

CARAMELIZED PEACH CUSTARD TARTE TATIN

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

CARAMELIZED PEACH TATIN

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.