Brandy Peach Tarte Tatin Recipe

1. 1

   Preheat the oven to 200C, 400F, Gas Mark 6.

2. 2

   Roll the pastry to a thickness of 1cm (1/2 inch), and place an ovenproof shallow dish 25cm (10 inch) round on top and use to cut around.

3. 3

   Arrange the peach halves, rounded side down in the round shallow ovenproof dish, reduce the liquor from the fruit by half in a saucepan over a moderate heat then pour over the peach halves.

4. 4

   Place the pastry circle on top of the fruit and place in the oven.

5. 5

   Cook for 20-25 min or possibly till the pastry is golden brown.

6. 6

   Turn over onto a serving plate and serve immediately with creme fraiche.

7. 7

   NOTES : A quick and easily prepared dessert comprising of crisp pastry and brandied apricot halves.

No additional tips available.