PEACH and APPLE TARTE TATIN

Tarte Tatin is one of those wonderful tarts in which you can feature whatever seasonal fruit is available. At Bourke Street Bakery we’ve been making tarte Tatin with a combination of peaches and apples. We like to use granny smith apples, as they are a little tart and don’t overpower with their flavour, but it’s really up to you which type you use. The apples and peaches caramelise when baked, becoming sticky, sweet and delicious. After you’ve pulled the tart out of the oven it is lovely served with a dollop of mascarpone or ice cream.

Makes one 22 cm (8½ inch) tart

butter, for greasing

2 large granny smith apples, peeled, cored and cut into eighths

75 g (2½ oz) unsalted butter

150 g (5½ oz/ ²/₃ cup) caster (superfine) sugar

1 vanilla bean, seeds scraped

zest and juice of 1 lemon

3 yellow peaches, cut into chunks off the stone

1 quantity Classic see puff pastry

Preheat the oven to 190°C (375½F). Generously grease a 22 cm (8½ inch) cake tin; do not use spring-form tin.

Put the apple slices in a saucepan with 50 g (1¾ oz) of the butter, 100 g (3½ oz) of the sugar, the vanilla seeds and the lemon zest and juice. Cook over medium heat for 5 minutes, stirring occasionally. Add the peaches and cook for another 3 minutes.

Using a slotted spoon, transfer the fruit to the prepared cake tin. Dot with the remaining butter.

Place the saucepan back over medium heat, add the remaining sugar and cook for 3–5 minutes, stirring until you have a thick brown caramel. Pour the caramel over the fruit and set aside to cool completely.

Roll out the puff pastry to 5 mm (¼ inch) thick, then cut into a 24 cm (9½ inch) round. Place the pastry over the fruit and carefully tuck it in around the fruit.

Bake for 40 minutes, or until the pastry is deeply golden.

Remove from the oven and set aside for 10 minutes. Carefully run a knife around the edge of the tin, then invert the tart onto a plate.

Eat. Just eat!

The tarte Tatin will keep for a day at room temperature, but is best enjoyed warm.

NOTE

You can also make three smaller tarts, using 13 cm (5 inch) cake tins. Roll out the puff pastry to 5 mm (¼ inch) thick, then cut into 15 cm (6 inch) rounds and place over the fruit. Bake for 30 minutes, or until the pastry is deeply golden.