Flat Peach Tarte Tatin

Flat Peach Tarte Tatin

Dessert on the Big Green Egg, why not?

Tarte Tatin for me is a taste of France. Any patisserie in France will have beautifully cooked pastries and to me the tarte tatin always look just amazing. Why not cook one of these on the Egg?

Cooked on the Big Green Egg, Tarte Tatin is not only amazingly tasty, it’s actually quite easy to make. Go on give it a go, you won’t regret it.

You can also do this recipe with apples, if you do use some eaters, not cookers, they’ll hold their shape and a little crunch and be perfect.

Method

1. Split the vanilla pod with a knife and scape the seeds into a Tefal Ingenio non stick frying pan.
2. Add the sugar and Calvados and put the pan on your Egg directly over the heat at about 180°C.
3. Let the sugar melt and the Calvados evaporate until a caramel is formed. Don’t stir it.
4. Once the caramel has gone golden brown, add the halved peaches, cut side down into the caramel.
5. After 5 minutes add the cubed butter.
6. Remove the pan and add the convEGGtor feet up with the stainless grid on top.
7. Place a disk of puff pastry over the top of the fruit and tuck the edges in (your disk of pastry should be slightly bigger than the pan).
8. Return the pan to the Egg and cook for 35 minutes until the pastry goes golden brown.
9. Find a plate or platter that is slightly larger than the pan. Using oven gloves to protect your hands, firmly hold the plate and pan together. In one swift, confident move, invert the pan so the tarte falls onto the plate.  Place the plate on to a surface and gently lift the pan away to reveal your dish.
10. Serve with clotted cream, cream, custard or ice cream, all of which are superb accompaniments for this tarte tatin. Alternatively just enjoy it as it is, as I would.