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Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 4) - Peach and thyme tatins

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Peach and thyme tatins

Peach and thyme tatins

Peach and thyme tatins

-  1 hour

-  Serves 6  

- A little effort

Ingredient

·         Peaches 3 ripe

·         Butter 100g

·         Golden caster sugar 100g

·         Puff pastry 350g block

·         Thyme 6 small sprigs

·         Crème fraiche or ice cream to serve

Recipe

1.    Heat the oven to 200C/fan 180C/gas 6. Cut a small cross in each peach and pour boiling water over them. Leave for 1 minute, then drain and peel off the skins. Halve them and remove the stones. Gently heat the butter and sugar together in a pan until you have a rich caramel. Cut 6 circles out of foil making them big enough to fold up around the peach halves. Lay them on a baking sheet lined with more foil. Cool the caramel until it is quite thick. Fold the edges of each piece of foil up to make a cup shape – the base should be only a little larger then the cut side of each peach. Divide the caramel between the foil cups.

2.    Roll out the puff pastry to ½ cm thick and cut out 5 circles big enough to cover the rounded side of each peach. Drape the pastry over each half peach and mould it onto the dome shape. Put a thyme sprig onto the caramel on each piece of foil and lift a peach and its pastry face-down onto caramel. Bake for 25 minutes or until the pastry is puffed and browned. Turn carefully out onto a plate (be careful of any hot caramel) and serve with a scoop of crème fraîche or ice cream.

  Per serving 530kcal | Protein 5g | carbs 46.3g | fat 14.3g | sat fat 14.3g | fibre 2.1g | salt 0.6g

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