I can’t help myself with all these peachy recipes. The recipes are so good I couldn’t resist the temptation to share. Try the Peach Tart Tatin with a dollop of Peach Semi-Freddo. I hope you give them a try.
Makes One 10” Tart Tatin
½ Recipe Pate Sucre
¾ Cup Granulated Sugar
3 Tablespoons Water
¼ Unsalted Butter, Cut Into Pieces, Room Temperature
6 Fresh Peaches, Medium Ripe
Preheat oven to 425°F.
Bring a pot of water to boiling. Drop the peaches into the boiling water for 15 to 20 seconds. With a slotted spoon, remove the peaches to a dish. Peel the skin and cut one peach in half, the remainder into quarters. Remove the pits.
In a 10” heavy ovenproof skillet with 2” sides combine the sugar and water. Over medium heat bring to a boil to dissolve the sugar. Once dissolved turn heat up to high and cook until the syrup becomes amber in color, swirling the pan occasionally and brushing down the sides with a wet pastry brush. Remove from the heat and add the butter stirring until melted and smooth. Cool for a minute or two. Place one peach half in the center round side down. Arrange the quarters round side down in a tight circle. Press remaining peach half and quarters round side down on top of the first layer.
Over medium heat cook the peaches until caramel is bubbling and thick, about 10 minutes.
In the meantime, roll out the pasty to an 11” circle and place on top of the warm peaches and tuck pastry edges round the peaches. Bake until crust is golden brown and the filling is thickened and dark, about 30 to 35 minutes.
Remove from oven and let cool for 10 minutes. Place a platter over the pan and carefully invert the tart onto platter. Serve warm or at room temperature with whipped cream or Peach Semi-Freddo.
Hints and Tips: This tart is usually made in a cast iron pan. I don’t have one and I used a non-stick Calphalon pan that worked perfectly as nothing stuck to the bottom. Plus the cast iron pan would be very heavy when inverting.
When inverting the tart I used an 11” tart pan with a removable bottom instead of a platter. It was super easy as the tart pan fit perfectly over the pan that held the tart. It was also not messy. Once inverted I then removed the side of the tart pan and left the tart on top of the removable bottom.
Makes 2 Quarts
2 Cups Peach Jam
8 Large Egg Yolks
1 Cup Granulated Sugar
1 Cup of Reserved Peach Syrup
½ Teaspoon Fine Sea Salt
4 Large Egg Whites, Room Temperature
¼ Cup Granulated Sugar
2 Cups Heavy Whipping Cream (36%)
¼ Cup Sugar
In a 2-quart saucepan, heat the jam over medium low heat. Once heated through remove from heat and strain the jam in a fine mess strained set over a bowl. Reserve one cup of the syrup. Set aside to cool to room temperature.
In a large heatproof bowl beat the yolks with the sugar, until combined, with a wire whisk. In a slow and steady stream add the 1 cup reserved peach syrup to the eggs and sugar whisking the whole time.
Place the bowl over a pan of simmering water, being careful to not let the water touch the bottom of the bowl, and whisk the egg mixture continuously until very thick and hot. It will be thick enough when you lift the whisk and the mixture lies down slowly in a ribbon shape and takes a moment to sink back into itself. Be patient, as this will take about 20 minutes. Remove the bowl from the heat and whisk for a few more minutes to help cool it down. Place the bowl in an ice water bath to cool completely, gently whisking every few minutes. Once cooled, fold the drained peaches into the cooked egg mixture (This is called the custard). Set aside.
Place the 4 large egg whites into the bowl of a standing mixer fitted with the whisk attachment and slowly beat the whites to break them up, about 30 seconds. Gradually increase the speed to high and continue to beat the whites until very soft peaks form. White the mixer running on high, gradually add the ¼ cup sugar. Beat the egg whites until stiff peaks form and the sugar is completely dissolved. Fold thoroughly, but gently, into the cooled custard.
In a clean standing mixer bowl fitted with the whisk attachment, beat the cream on medium high for a minute. Add the ¼ cup sugar and beat until light and fluffy and peaks form when the whisk is lifted out of the cream.
Fold the whipped cream into the custard thoroughly, but gently. Put the Semi-Freddo into an air-tight container, covered and freeze for at least 8 hours or overnight before serving. Semi-freddo will last in the freezer for up to one month.