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?
Tarte tatin on the Big Green Egg is not only amazingly tasty, it’s actually quite easy to make. Go on give it a go, you won’t regret it.
For the caramel
- 100g caster sugar
- 100ml Calvados
- Seeds from one pod of vanilla
For the tarte
- 50g cubes salted butter
- 4 flat peaches, cut in half and de-stoned
- 1 pack rolled puff pastry
- Split the vanilla pod with a knife and scape the seeds into a cast iron pan
- Add the sugar and Calvados and put the pan on your Egg directly over the heat at about 180°C.
- Let the sugar melt and the Calvados evaporate until a caramel is formed. Don’t stir it.
- Once the caramel has gone golden brown add the halved peaches, cut side down into the caramel.
- After 5 minutes add the cubed butter.
- Remove the pan and add the plate setter feet up with the stainless grid on top.
- Return the pan.
- 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).
- Cook for 35 minutes until the pastry goes golden brown.
- Turn out on to a plate and serve.
Clotted cream, cream, custard or ice cream would all be superb accompaniments for this tarte tatin. Alternatively just enjoy it as it is as I would.
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.