Tarte tatin with peaches: Tarte tatin is one of the most representative pastries of the pastry French and tradition has it that you prepare it with apples, but I did it with fresh peaches and I have to say that the result is extraordinary. The tarte tatin, despite its peasant origin, it's a simple and refined dessert and is perhaps the most classic of the 'upside-down cakes', in addition to pineapple upside-down cake American tradition (that I also prepare in the version upside-down cake with orange, amazing). In this case I made a tarte tatin to peaches using yellow peaches, hard boiled ones and fragrant, flavored with pepper thyme. As a base I use shortcrust pastry sweet version but not too, I much prefer to puff pastry, too buttery. I like to serve it lukewarm and, If you overdo it you can walk her cream or vanilla ice cream. Is, for still exploit peaches, Also try to have a look at all my RECIPES DESSERT WITH PEACHES.
DOSES FOR A CAKE TIN 22-24 CM IN DIAMETER
FOR THE STUFFING:
5-7 peaches (Depending on the size)
3 tablespoons granulated sugar
2 tablespoons brown sugar
the juice of half a lemon
30 grams of butter
a sprig of thyme with pepper
FOR dough crust:
250 grams of flour 00
70 grams of caster sugar
a pinch of salt
120 grams of cold butter
a tablespoon of vanilla extract
TO DECORATE THE SWEET:
a sprig of thyme with pepper
To prepare tarte tatin with fresh peaches and thyme, you first have to make the dough brisée putting in a bowl all the ingredients and kneading with your fingertips until you get a mixture in large crumbs, then mix quickly and form a dough that will rest in the fridge for at least an hour.
While the brisee paste rests, prepare the filling: Peel the peaches, cut them in half and remove the core, then cut them into quarters. Wash and chop the pepper thyme. Put in pan (the same who then will go into the oven) the butter and the two types of sugar and then caramelise over a low: When has formed a dense caramel but not too dark, put in the Tin of peaches, as close as possible to each other and without leaving gaps, with the flat side facing down. Then caramelize the peaches for 3-4 minutes over medium heat and then turn them over to the other side. Caramellarle to other 3-4 minutes and put the pan on the part.
Preheat the oven to 180 degrees static. Take the dough and place it on the work surface is well floured. Helping yourself with the well-floured rolling pin, get a slightly larger circle (approximately 2 cm) to those of the Pan, then carefully lift it up and place it on peaches making sure to tuck a little excess edges towards the inside of the Pan.
Bake the tarte tatin with the fresh peaches for 25 minutes in a static oven and then for another 2 minutes in the ventilated oven: the Danish pastry should be golden brown. Make it cool for 10 minutes,pass a knife along the edges of the Pan and unmold onto a plate of the same size. Serve tarte tatin with fresh peaches still lukewarm, garnished with a sprig of thyme. If you like, you can add some cream ice cream or whipped cream. Bon appétit!