Tarte Tatin
I've made this with peaches, because that's what I had around the house, but a traditional tarte tatin is made with apples.
| Category: | Sweets Cakes & Pies |
Ingredients
Filling
| 3 tbsp generous amount butter, unsalted |
| 3/4 cup white sugar |
| 6 medium peaches, skinned, pit removed, quartered |
| 1 pc 10 inch pie crust, unbaked |
Tarte Tatin Directions
Begin by preheating your oven to 425°F or 220°C
Coat a heavy bottomed 10 inch (25cm) oven-proof pan with butter. Sprinkle sugar evenly over the top of the butter. Lightly stir the sugar butter mixture until you get an amber colour (be careful as this can go from amber to dark very quickly). Remove from the heat and immediately place the peaches round side down into the sugar being careful not to touch the sugar with you fingers.
Make pastry here:
Sweet: https://glutenfreeguy.ca/recipes/recipe/61-pie-pastry-sweet
or Savoury: https://glutenfreeguy.ca/recipes/recipe/63-pie-pastry-savoury
And roll out the dough to the same diameter of the pan. Place the dough on top of the pan and tuck any edges down into the pan. Bake for 20 minutes or until golden brown. Allow to cool for 5 minutes then place a plate on top of the pan and quickly invert the pan to release all the syrup and peaches from the pan. Scrape any remaining peaches stuck to the pan back on top of the crust.
Serve with ice cream or whipped cream.
I use Frankie's gluten-free all-purpose flour blend for this pastry because I know that it works so well and I can use it in almost any recipe out there, regardless if the recipe is gluten-free or not. If you'd like to make this pastry just like I do, you can order some at: glutenfreefrankies.com or through Amazon, just search for Frankie's flour.