A deliciously simple gluten free spin on the classic Tart Tatin that is also egg and dairy free too so perfect for vegans.
- 4 ripe peaches sliced into 8ths
- 100 g granulated sugar
- 80 g dairy free butter I used Pure
- 1 tsp mixed spice ginger, clove, cinnamon
- 170 g plain gluten free flour
- 70 g dairy free butter
- 20 g caster sugar
- ¼ tsp salt
- 1 egg flaxseed egg - 1 tbsp flaxseed/3tbsp water
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to make the pastry add the flour and butter to a bowl and combine to make bread crumbs with your fingers.
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Stir in the flour, salt and your egg or flaxseed egg, start to mix the crumble mixture with a knife to help bring the dough together.
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Turn out the crumb mixture onto the kitchen surface and begin to work together into a soft dough. Wrap and pop into the fridge for 30mins to rest.
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Preheat the oven to 200°C/180°C Fan
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Cut the peaches in half and carefully remove the stones, slice each peach so you have 8 slices. place on one side.
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Into a non stick skillet pan (a metal pan with metal handle), add the sugar and butter and heat gently until the sugar melts and begins to bubble. Shake the pan to encourage the butter to melt.
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Once the sugar and butter have melted and begun to turn a delicate golden take the pan off the heat and place your peach slices on top of the melted syrup mixture in a decorative fashion.
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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.
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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]
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Add the skillet pan to the oven and bake for 35 mins.
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Once a lovely golden brown and dry-looking on top, remove from the oven and pop onto a cooling rack for approx 10 mins to cool.
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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.
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Cool completely and serve with cream or eat immediately with custard, perfect for a cold Autumn day pudding.