Peach and Basil Tarte Tatin
Yes baking with canned peaches instead of fresh in a Tarte Tatin is very odd, some may think sinful, but the challenge ingredient I was given for this bake was canned peaches.
It is quite frustrating when you come up with a recipe idea and have to wait months for the fruit to be in season. So the challenge was to come up with a recipe that would combat seasonality as well as be unique in flavour and of course super tasty.
This recipe needed to produce a bake that gave the illusion of fresh and ripe peaches being used.
I have been thinking of creating a recipe with peaches and basil for a while, so I thought this was a good opportunity for me to do some experimenting.
Why Tarte Tatin? I honestly cannot remember now…maybe because it was so unconventional…
A few trials to get it to the right bake outcome and below is how to make a delicious Peach Tarte Tatin all year around!
- 1 sheet puff pastry
- 280g drained peaches from a can
- 80g caster sugar
- 80g butter
- 1 tsn vanilla essence
- ¼ tsn salt
- 1 tsn lemon juice
- 1 tsn basil, chopped
- 6 ripped basil leaves
- Double cream
- Oil a 25cm cake tin lined with baking paper on the base, allowing for a 1cm border of no paper around the edge.
- Pre-heat oven to 190c degrees.
- Place butter, sugar, salt, vanilla and lemon juice into a saucepan and stir on low heat until the sugar is dissolved.
- Increase temperature to high and allow to boil until a candy thermometer hits 90c degrees.
- Pour the caramel into the prepared tin base.
- Add the peaches in a spiral pattern ensuring the based is covered with the fanned fruit.
- Sprinkle the chopped basil over the peaches evenly.
- Cover the peaches with the pastry, tucking in the sides to ensure full coverage and poke a few holes to let the steam out during the bake.
- Bake for 30 minutes, allow to cool for 15 minutes before inverting onto an oven safe plate, remove the baking paper.
- Place the tart under a hot grill for 5 minutes or until golden and bubbly.
- Top with the extra ripped basil and a good dollop of cream to serve.