Brandy Peach Tarte Tatin Recipe
Servings: 1
Ingredients
- 3/4 x 500 g pack ready made shortcrust pastry
- 1 x 720 gram jar peach halves in brandy, liquid removed reserving the liquor Creme fraiche
Directions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Roll the pastry to a thickness of 1cm (1/2 inch), and place an ovenproof shallow dish 25cm (10 inch) round on top and use to cut around.
- Arrange the peach halves, rounded side down in the round shallow ovenproof dish, reduce the liquor from the fruit by half in a saucepan over a moderate heat then pour over the peach halves.
- Place the pastry circle on top of the fruit and place in the oven.
- Cook for 20-25 min or possibly till the pastry is golden brown. Turn over onto a serving plate and serve immediately with creme fraiche.
- NOTES : A quick and easily prepared dessert comprising of crisp pastry and brandied apricot halves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 691g | |
| Calories 270 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1313mg | 38% |
| Total Carbs 65.94g | 18% |
| Dietary Fiber 10.4g | 35% |
| Sugars 57.99g | 39% |
| Protein 6.29g | 10% |
