Technique
Peach and Lime Tarte Tatin
This Peach and Lime Tarte Tatin is a summery take on the classic apple tarte tatin. It's made with a puff pastry roll, pan-fried caramelized peaches in butter and sugar, and finished with grated lime zest before serving.
Ingredients · Servings 6 persone
- 50 g zucchero
- 30 g burro
- 3 pesche noci
- 1 rotolo di pasta sfoglia rotonda
- 1 lime
- 250 g latte
- 80 g panna
- 40 g zucchero
- 2 tuorli
- 1 g sale
- 1 limone
Method · 1 ora e 20 minuti più 1 ora di raffreddamento
- Foderate uno stampo di 18 cm di diametro con carta da forno.
- Tagliate ciascuna pesca in 8 spicchi.
- Fate sciogliere zucchero e burro e cuoceteli fino a che non avranno assunto un colore dorato. Versate tutto nello stampo foderato di carta da forno, disponetevi gli spicchi di pesca in modo ordinato, infine coprite con la sfoglia.
- Infornate a 180 °C per 35-40 minuti.
- Sfornate, lasciate intiepidire, quindi capovolgete la tarte tatin nel piatto di portata e completate con scorza di lime grattugiata.
- Raccogliete latte, panna, tuorli, zucchero, sale e scorza di limone in una casseruola: cuocete tutto insieme dolcemente fino a raggiungere 82 °C, filtrate la crema ottenuta e lasciatela raffreddare. Servitela per accompagnare la torta.
Rita Busalacchi, a pastry chef originally from Palermo and a member of the Accademia Maestri Pasticcieri Italiani, recommends topping the tarte tatin with a lemon crème anglaise: it's ideal, she explains, because it enhances the sweetness of the peaches with a fresher, more elegant citrus note. Also check out these recipes:
Recipe Info
- Time 1 hour and 20 minutes plus 1 hour cooling time
- Product 6 people
FOR THE TATIN
50
30 3
1 1
FOR THE LEMON CREME ENGLISH
250 80
40 2 1
1
Procedure
- FOR THE TATIN: Step 1: Line an 18 cm diameter pan with parchment paper. Step 2: Cut each peach into 8 wedges. Step 3: Melt the sugar and butter and bake until golden brown. Pour the mixture into the parchment-lined pan, arrange the peach wedges in an even layer, and cover with the puff pastry. Step 4: Bake at 180°C for 35-40 minutes. Step 5: Remove from the oven, let cool, then invert the tarte tatin onto a serving plate and garnish with grated lime zest.
- FOR THE LEMON CREAMS: Step 6: Combine the milk, cream, egg yolks, sugar, salt, and lemon zest in a saucepan. Cook gently until the mixture reaches 82°C (180°F). Strain the resulting cream and let it cool. Serve with the cake.
Rate the recipe: Peach and Lime Tarte Tatin with Lemon Crème Anglaise
