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!

Ingredients:

• 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

Extra:

• 6 ripped basil leaves
• Double cream

 

Instructions:

1. Oil a 25cm cake tin lined with baking paper on the base, allowing for a 1cm border of no paper around the edge.
2. Pre-heat oven to 190c degrees.
3. Place butter, sugar, salt, vanilla and lemon juice into a saucepan and stir on low heat until the sugar is dissolved.
4. Increase temperature to high and allow to boil until a candy thermometer hits 90c degrees.
5. Pour the caramel into the prepared tin base.
6. Add the peaches in a spiral pattern ensuring the based is covered with the fanned fruit.
7. Sprinkle the chopped basil over the peaches evenly.
8. 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.
9. Bake for 30 minutes, allow to cool for 15 minutes before inverting onto an oven safe plate, remove the baking paper.
10. Place the tart under a hot grill for 5 minutes or until golden and bubbly.
11. Top with the extra ripped basil and a good dollop of cream to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Step 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Step 11