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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is just a tad different from any listed here. It came from Food and Wine , Jonathan Benno. Store-bought puff pastry and an uncomplicated caramel make this sublime and surprisingly fast dessert. It is mindful of homey cobblers but with refinement of classic French apple tarte Tatin. Recipe calls for :freestone peaches, Zaar will not accept. Ingredients:
1/4 cup sugar |
1 tablespoon water |
1 teaspoon light corn syrup |
4 fresh peaches, peeled, halved, pitted (7 halves) |
1 sheet frozen puff pastry, thawed but very cold |
vanilla ice cream, for serving |
Directions:
1. Preheat oven to 400 * F.
2. Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
3. Simmer without stirring until an amber caramel forms, about 6 minutes.
4. Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !), tilting to coat the bottom.
5. Set peach halves in caramel, cut sides up.
6. On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
7. Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
8. Remove the skillet from the oven and let stand for 5 minutes.
9. Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
10. Cut the tart into wedges and serve with vanilla ice cream.
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