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
