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Peach tarte tatin with seaweed caviar
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Peach tarte tatin with seaweed caviar
4
Easy
15 minutes
25 minutes
Ingredients
-
For the tarte Tatin
- 250 g soft dried peaches
- 1 pod vanilla, scraped
- A pinch of salt
- 100 g white sugar For the dumpling pasty
- 1 cup cake flour
- 1 pod vanilla, scraped
- A pinch of salt
- 100 g soft butter
- 5-6 t ice water For serving
- 5 t Pernod
- 250 g crème fraîche
- seaweed caviar
Method
Place the peaches, vanilla and salt in a pot and cover with warm water. Bring to the boil and simmer until soft.
Add the sugar and cook until the syrup is reduced and thick.
Lay the peaches in a metal pan and pour over the syrup left in the pot.
Preheat the oven to 160°C.
Combine the flour, baking powder, vanilla and salt, and rub in the butter. Add the ice water little by little to form dough.
Roll out the dough to a paperthin sheet on a floured surface and place it over the peaches.
Cover the pan with a lid or tin foil and bake for 20 to 25 minutes or until the pastry is cooked.
To serve, turn the peach tart upside down onto a board and cut it into slices.
Combine the Pernod and crème fraîche.
Serve with a dollop of the mixture and seaweed caviar, available from Melissa's deli.