Quick peach tatin
- September 2013
- 375g block ready-made all-butter puff pastry
- Flour for dusting
- 4 ripe peaches, stoned and cut into 6 wedges
- 35g unsalted butter
- 3-4 tbsp caster sugar
- Fresh thyme sprig, plus extra sprigs to decorate
- Good splash of brandy
- 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.
Choose Italian or French peaches. The food miles aren’t too high, they’re often tree ripened and their seasons match those of the UK. At times of the year when good peaches are unavailable, use tinned. You’ll need less sugar if they’re tinned in syrup, and pat them dry before frying.
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