Quick Peach Tatin Recipes

PEACH TARTE TATIN

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.

QUICK PEACH TATIN

Steps:

• Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a 23cm round disc of pastry (use a 23cm cake tin as a guide). Roll up the pastry disc around a flour-dusted rolling pin and lift it onto a baking sheet. Transfer to the oven and bake for 10-15 minutes until golden and puffed. Remove the baking sheet from the oven and, when cooled slightly, press down gently on the pastry in the middle with your hands to flatten it a little.
• Meanwhile, put the peach slices in a frying pan with the butter, sugar and thyme sprig. Cook over a low-medium heat for 5 minutes until tender and lightly caramelised. Remove from the heat and carefully add the brandy (adding the brandy near a flame can be dangerous). Toss the peaches gently in the sauce, then return to the heat briefly to warm.
• To serve, spoon the peaches onto the puff pastry round with all the caramel sauce, then scatter with extra thyme and serve immediately.

PEACH TARTE TATIN

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 TATIN CAKE

Steps:

• Make the topping: position oven rack in center of oven; preheat oven to 350°.
• Grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking); line the bottom of the pan with a round of parchment paper and grease the paper.
• In a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
• Stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
• Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful-the mixture will bubble up furiously).
• Carefully pour the hot caramel into the bottom of the prepared pan.
• Cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
• Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
• Arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
• Make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
• In a small bowl, combine the sour cream and vanilla, blend well; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
• Gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
• Decrease speed to medium and add in the eggs one at a time, beating well after each addition.
• On low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
• Spoon batter in large dollops over the peaches, then smooth it into an even layer.
• Bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
• Set the pan on a wire rack and cool for 10 minutes.
• Run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
• Peel off the parchment paper if necessary.
• Serve cake warm or at room temperature.