Wednesday, February 9, 2011

Peach and Amaretto Tarte Tatin

This classic French dessert is created by cooking fruit, traditionally apples, on the stove with sugar and butter then covering with pastry before cooking it off in the oven. It was invented in 1898 by the Tatin sisters who ran a hotel in Lamotte-Beuvron, France. After a tiring day, one of the sisters was cooking some apples for a traditional apple dessert and realized they were burning. She quickly topped the mixture with pastry and popped it in the oven to cook, thus creating this most tasty kitchen flub that should be in everyone's repertoire.

I have made a few changes which resulted in this one not having the traditional carmelization, but it is delicious nevertheless. Agave nectar is used rather than sugar and the butter was left out because...well, I forgot. But I didn't miss it in the finished tart. I have used frozen peaches because fresh are not available and frankly, fresh peaches that are sweet are hard to come by even in season. All the ingredients can be kept onhand for making this excellent treat as an impromptu finish to any meal.

1.3 pounds/600 grams frozen peaches (unfrozen)
7.9 ounces/225 grams (or 1 sheet) puff pastry (unfrozen)
¼ cup amaretto
¼ cup agave nectar
Pinch of sea salt
Vanilla ice cream, to serve

Preheat oven to 350°F degrees. Heat a large oven proof skillet over medium high. Add the peaches, agave, amaretto and salt. Cook down for about 8-10 minutes to release most of the liquid.

Cover the mixture in the skillet with the sheet of puff pastry and fold the corners back if using a square or rectangle sheet. Bake the tart for 25 minutes or until the pastry is cooked. Turn out immediately by placing a large plate over the tart and quickly flipping both over. Serve with ice cream.

Serves 6

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