Peach tatin

Yield: 1 servings

Measure Ingredient
450 grams Puff pastry
2 tablespoons Unsalted butter
125 grams Caster sugar
Approximately 6-7 peaches; halved
125 grams Pecan nuts
100 millilitres Maple syrup
1 Egg wash; not the white
Icing sugar and mint leaves to decorate
Flour for dusting

Preheat the oven to 220C/400F/gas 6.

Heat a thick based pan and dissolve the butter and sugar. Increase the temperature and cook until sugar is golden brown. Halve the peaches and remove the stones.

Add the halved peaches carefully, taking care not to burn yourself on the hot sugar.

The peach halves should be facing the cut side upwards. Fill the pan with peaches, filling any gaps, until the peaches reach the pan height level.

Mix the crushed nuts and maple syrup together. Roll out the pastry to two discs of 10-11 inches. Spoon the nuts and maple syrup on to one of the pastry discs leaving an inch approximately from around the sides.

Moisten the edge of the pastry with egg wash and glue the second disc of pastry sealing the nut mixture inside.Place the pastry on top of the peaches, tucking in gently, any overhang. Place the pan into the preheated oven for approximately 40 minutes.

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Carlton Food Network

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