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Рецепт Brandy Peach Tarte Tatin
by Global Cookbook

Brandy Peach Tarte Tatin
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Ингредиенты

  • 3/4 x 500 g pack ready made shortcrust pastry
  • 1 x 720 gram jar peach halves in brandy, liquid removed reserving the liquor Creme fraiche

Инструкции

  1. Preheat the oven to 200C, 400F, Gas Mark 6.
  2. Roll the pastry to a thickness of 1cm (1/2 inch), and place an ovenproof shallow dish 25cm (10 inch) round on top and use to cut around.
  3. Arrange the peach halves, rounded side down in the round shallow ovenproof dish, reduce the liquor from the fruit by half in a saucepan over a moderate heat then pour over the peach halves.
  4. Place the pastry circle on top of the fruit and place in the oven.
  5. Cook for 20-25 min or possibly till the pastry is golden brown. Turn over onto a serving plate and serve immediately with creme fraiche.
  6. NOTES : A quick and easily prepared dessert comprising of crisp pastry and brandied apricot halves.