Peach Tarte Tatin

Ingredients

• 5 pieces Peaches (peeled, pitted and sliced)
• 30 g Granulated Sugar (for peach filling)
• 1 piece Vanilla Bean (seeds only)
• 250 g Stone Ground Flour (for pastry dough)
• 15 g Granulated Sugar (for pastry dough)
• 5 g Salt (fine sea salt)
• 250 g Unsalted Butter (cold, cut into small cubes)
• 130 g Cold Water (chilled)
• 75 g Granulated Sugar (for caramel)
• 50 g Unsalted Butter (for caramel)
• 1 large Egg (beaten, for egg wash)
• 100 g Clotted Cream (for serving)

Instructions

1. Make the Pastry Dough

   In a mixing bowl combine stone ground flour, 15 g sugar and 5 g salt. Add the cold butter cubes and rub or cut them into the flour until the mixture resembles coarse crumbs. Add 130 g cold water and stir until a shaggy dough forms.

   Time: PT10M

2. Initial Chill

   Flatten the dough into a rectangle, wrap tightly in plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

3. Fold the Dough

   On a lightly floured surface roll the dough into a long rectangle, fold it into a letter shape, rotate 90°, and repeat two more times. Then fold the dough in half, rotate, and fold again twice for extra layers.

   Time: PT15M

4. Final Chill

   Wrap the folded dough again in plastic wrap and refrigerate for 1 hour. This dough makes enough for two tarts; keep one portion for later use.

   Time: PT1H

5. Prepare Peach Filling

   Halve the peaches, remove pits, and slice. Toss the slices with 30 g sugar and the seeds from one vanilla bean. Set aside.

   Time: PT5M

6. Make Caramel

   In a small saucepan melt 75 g sugar over medium heat until it turns a deep amber. Add 50 g butter and stir until smooth.

   Time: PT5M

7. Cook Peaches in Caramel

   Add the sugared peach slices and their juices to the caramel. Cook 5 minutes, then flip the peaches and cook another 5 minutes until tender but still holding shape.

   Time: PT10M

8. Preheat Oven

   Preheat the oven to 190 °C (375 °F).

   Time: PT10M

   Temperature: 190°C

9. Assemble the Tart

   Roll out the chilled dough to fit the 9‑inch tart pan, gently drape it over the caramel‑cooked peaches, tuck the edges inside the pan, brush the crust with beaten egg, and pierce the surface with a knife to allow steam to escape.

   Time: PT10M

10. First Bake

    Bake the tart for 20 minutes at 190 °C.

    Time: PT20M

    Temperature: 190°C

11. Second Bake at Lower Heat

    Reduce the oven temperature to 160 °C (320 °F) and bake for another 20 minutes until the crust is deep golden and the filling is set.

    Time: PT20M

    Temperature: 160°C

12. Cool and Serve

    Allow the tart to cool slightly, then serve each slice with a dollop of clotted cream.

    Time: PT5M

Nutrition Facts

Calories

1150

Protein

15 g

Carbohydrates

170 g

Fat

70 g

Fiber

4 g