![]() When the tatin is cooked, carefully turn out the tart onto a serving dish. ![]() Put the pan in the preheated oven for 45 minutes.Ħ. Place the pastry on top of the peaches and fold the edges under so that you’re tucking in the peaches and use a sharp knife to make three small slits in the centre of the pastry.ĥ. Roll out the puff pastry so that it covers the peaches in the pan. Arrange the halved peaches with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with peaches.Ĥ. Then stir in the butter and scrape in the seeds from the vanilla pod, and cook for a further 2-3 minutes or until you reach a caramel consistency.ģ. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-īrown colour. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Pre-heat the oven to 180oC, 350F or gas mark 5.Ģ.
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