Use a sharp knife to run it along the edge of the pastry so nothing sticks. Bake 25 to 30 minutes, until puffed and golden brown. Cut several small slits in the top to release moisture during baking. Cover with the puff pastry, then use a sharp knife to trim any overhanging dough so it fits inside the pan. Pour the peaches into the pan and spread into an even layer.Spray a 9-inch round cake pan or pie pan with nonstick spray. Return the pan to the stove over medium-low and cook, stirring occasionally, 20 to 25 minutes, until the peaches have softened and the caramel is thick and syrupy.Remove from heat and add the ginger, then the peaches in a tight, even layer, making sure each wedge touches the bottom of the pan.Reduce the heat to medium-low and add the sugar, swirling the pan every so often until the sugar caramelizes to a light brown, 12 to 15 minutes. In a medium saucepan, melt the butter over high heat.Cut each peach into 6 wedges and set aside.Enjoy and happy baking!ġ/3 cup cultured salted butter (or regular salted butter)įresh whipped cream or ice cream for serving Serve a slice of this decadent treat plain or with whipped cream or ice cream. I used a heavenly European-style cultured salted butter I found at Trader Joe’s that tempered the sweetness and added a lovely tang. In this version, buttery, flaky pastry cushions warm peaches punched up with fresh ginger for a zippy finish. It is baked and then flipped onto a serving dish to reveal a wonderfully simple and delicious dessert akin to a pie but even easier to put together. A classic tarte Tatin covers caramelized apples with puff pastry. Today, I opted for a simple tarte Tatin, swapping apples for peaches.
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