This Spiced Peach tart was a last minute off the cuff recipe because of four unhappy peaches! The fridge freezer in the garage … I know you’re not supposed to have a fridge freezer in the garage before you put your hand up, it’s an over flow white good to house the copious amounts of gluten free bread loaves we need to freeze in batches. Anyway, the fridge freezer in the garage was playing up in the unexpected heat we’ve experienced here in the UK (which is EXACTLY why you should not have a fridge freezer in the garage!) My peaches ready for the fruit bowl had started to freeze, I knew this would not have a happy ending unless I baked with them, peach crumble was out of the question, too hot so my mind turned to tarts! Tarte Tatin to be precise, cooled with oozing syrup juices and fresh cream. So, here you have it, my Spiced Peach Tarte Tatin made super easy with Silly Yak Pastry.

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Spiced Peach Tarte Tatin
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Servings: 6
Author: Glutarama
Ingredients
  • 4 ripe peaches
  • 100 g golden syrup
  • 25 g granulated sugar
  • 1/2 tsp mixed spice
  • 1 packet Silly Yak Pastry
  • cream to serve
Instructions
  1. Preheat the oven to Gas 5 / 190C
  2. Cut the peaches in half and carefully remove the stones, try to keep the halves intact.
  3. Into a non stick saucepan, add the golden syrup, sugar and spice, add the peaches last stone side down.
  4. Turn on the hob to a fair heat but not too hot.
  5. allow the sugar and syrup to melt and shake the saucepan gently to keep the syrup in motion, keep doing this periodically over the course of 15mins to allow the peaches to caramelise and prevent them from sticking to the base of the pan.
  6. The syrup will darken in colour and thicken slightly but should not become a thick caramel due to the peach juices seeping into the syrup.
  7. Once 15 minutes is up, carefully remove the peaches from the pan and place same side down in an oven proof dish or deep large round cake tin.
  8. pour the remaining syrup over the peaches and set aside.
  9. Roll out the pastry block to a circle a little larger than the dish.
  10. Place the pastry ontop of the peaches and tuck in the edges down the side of the tin, any excess can be folded down on the top [see photos below]
  11. Add the dish/tin to the oven and bake for 35 mins.
  12. Once a lovely golden brown, remove from the oven and pop onto a cooling rack for approx 20 mins to cool enough to handle.
  13. Turn the tart out onto a serving plate so that the peaches are now proudly on top of the tart. Don;t waste any excess syrup in the dish and make sure this is all poured onto the tart.
  14. Cool completely and serve with cream or eat immediately with custard, perfect for a cold Autumn day pudding.
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