![]() Upside Down Caramelised Flat Peach Tart aka Flat Peach Tarte Tatinģ-6 ripe flat peaches or nectarines, depending on size So I’m giving you the recipe with the amounts I used the first time, which created a thicker, stickier caramel. On the second occasion, I decided to see what happened if I made more caramel but found the result too liquidy – I think it essentially poached the peaches rather than baking them and didn’t allow the butter and sugar to thicken further during baking. The result was so good I made it again the weekend after, using smaller flat peaches the second time around. Even traditionalists seem undecided between shortcrust and flaky pastry. As is my usual wont, I read a frankly ridiculous number of recipes on the web, decided on the general approach I liked best and then winged it to make my own version. I finally decided to give the technique a go after buying a large bowl of giant flat nectarines that were so ripe I knew they wouldn’t last long. Traditionally made with apples, this French sweet is an upside down caramelised fruit tart made by making caramel in a heavy based pan, adding the fruit over the caramel, covering with pastry and then transferring to the oven to bake. I’ve been wanting to make a Tarte Tatin for years. I also buy flat nectarines, which are the same fruit but with smooth rather than furry skins. In recent years, I’ve found them easier than ever to find my local grocery shops usually sell them very cheaply throughout their season. ![]() Usually they’re superbly sweet and impossible to eat without dribbling copious sticky juice down chin and arms. As I’ve written before, they’re also known as doughnut peaches, saturn peaches and even UFO peaches, because of their flattened disc-like shape. ![]()
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