White Peach Tarte Tatin with butterscotch sauce and vanilla ice cream
Stoned fruit are abundant and if you shop at Carreira shopping centre on Republic road, very reasonably priced, where you are able to pick up a boxes of peaches, nectarines and apricots from only R30.
I have been making apricot chicken, poached nectarines with Greek yoghurt and honey and now a peach tart, which caught my attention because it uses white peaches.
There is nothing like the smell and taste of a fresh juicy ripe yellow peach but whenever I poach or roast them, they remind me of KOO tinned peaches, while white peaches not so.
I also find that white peaches are easy to poach and skin, and are much easier to halve and de-pip.
You can use a large muffin pan (the 6 hole) or 4 x 10cm round moulds.
This recipe was dainty, not overly sweet and that’s just not me so I made extra butterscotch sauce.
If you are going to make butterscotch sauce you could always cook the peaches in the sauce and not bother with the caramel, just watch that it does not burn.
½ tub (125ml) cream
100g butter (use the guidelines on the butter wrapping, you do not need to weigh)
½ cup tightly packed soft dark brown sugar
Place ingredients in a saucepan and simmer until the sugar is reduced and the sauce thickened
White Peach Tarte Tatin
For the caramel
Juice of a lemon
For the tart
4-6 ripe white peaches peeled
1 roll ready made puff pastry
- To make the caramel, combine the sugar and honey in a saucepan and heat without stirring until the sugar is melted and turns the colour of tea.
- Add the butter and lemon juice and pour the caramel into the muffin pan or moulds.
- Halve the peaches, remove the stone and then slice the peaches and place on top of the caramel.
- Cut discs from the pastry to fit the size pan-if using a tart mould (I use the actual mould to cut circles).
- Place a piece of pastry on top of the peaches and bake at 200 ˚C for about 25 minutes or until the pastry is golden brown. Rest for a few minutes before turning over the tarts. If you are using a muffin pan-just use a spoon.
Serve warm from the oven with vanilla ice-cream and butterscotch sauce
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