Now that peaches are in season, I frantically look for a peach recipe that would send me to peach heaven.
I went on line to browse through peach desserts and was overblown by the variety of things you can make with peaches. Some recipes are easier to make than others but the results look dreamy and yummy.
Peach mousse cake.
Grilled peaches with vanilla ice cream.
Peaches and cream meringue cake.
Then I thought about making a peach tarte tatin. The thought of having the juiciness of peach go against the crunchiness of a puff pastry is quite tantalizing. I set out to come up with my kind of tarte tatin just as the perfect peaches are everywhere at the local farmers’ market.
Green Tea Peach Tarte Tatin
2/3 cup sugar
3 Tbsp water
1 tsp green tea powder
2 tsp light corn syrup
2 Tbsp unsalted butter, cubed
4 medium peach, quartered, pitted
1 sheet frozen puff pastry, thawed
-Preheat oven 375 degrees.
-Combine sugar, water, corn syrup, green tea powder in a small non stick saucepan and stir over medium heat till syrup thickens into a dark green color. Pour syrup onto a baking dish.
-sprinkler butter cubes onto the corn syrup. Arrange peach, skin down on top of syrup and butter. Cover entire dish with peaches.
-Bake in oven for 30 minutes. Remove syrup from dish and cook in saucepan until thickens again. Pour back syrup onto peach which remain on the baking dish.
-roll out puff pastry, cut a round circle to fit the dish. Poke holes in the pastry round using a fork. Arrange a 1/2″ strip of puff pastry around the edge of the baking dish on top of the peaches. This would give you a thicker edge of pastry when done. Cover the entire dish with the pastry round.
-Bake for 35 minutes or until the puff pastry is puffed and golden. Let tarte stand at room temperature for 5 minutes. Run knife edge around the edge to loosen pastry. Invert tarte onto a large plate.
-Serve right away with ice cream or creme anglaise.
Hope your tarte comes out as heavenly as mine. The green tea powder really did a good job deepening the caramel taste and served well to counterbalance the tartness of the baked peaches. Now, what other “peaching” goodness can I think of to celebrate my birthday…