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Le Creuset Kitchen Sessions and Peach Tarte Tatin
View here to watch the video for Peach Tarte Tatin!
Sweet Pastry Dough
Combine in a stand mixer bowl:
5.5 oz all purpose flour
5 oz cake flour
2 oz powdered sugar
1/4 teaspoon salt
Cut in, just until the butter is the size of small peas:
4 oz Butter, cold & cubed
With the paddle stir in until uniform:
1 large egg
1 egg yolk
Mix just until combined. Remove from mixer and place on a lightly floured piece of parchment. Chill for about an hour.
Peach Filling
Peel and core:
6-8 large ripe peaches
Toss with:
1 cup organic sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon cornstarch OR ½ teaspoon arrowroot
Pour peach mixture into the pan. Roll out the sweet dough to the perimeter of the pan and place on top of the peaches. Bake at 350 degrees F for about 30-45 minutes, or until the crust is golden brown and the peaches are bubbling. Allow to cool completely before placing a plate on top of the pan and flipping to invert and unmold.
Maggie Davidson, Pastry Chef View here to watch the video for Peach Tarte Tatin!
Sweet Pastry Dough
Combine in a stand mixer bowl:
5.5 oz all purpose flour
5 oz cake flour
2 oz powdered sugar
1/4 teaspoon salt
Cut in, just until the butter is the size of small peas:
4 oz Butter, cold & cubed
With the paddle stir in until uniform:
1 large egg
1 egg yolk
Mix just until combined. Remove from mixer and place on a lightly floured piece of parchment. Chill for about an hour.
Peach Filling
Peel and core:
6-8 large ripe peaches
Toss with:
1 cup organic sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon cornstarch OR ½ teaspoon arrowroot
Pour peach mixture into the pan. Roll out the sweet dough to the perimeter of the pan and place on top of the peaches. Bake at 350 degrees F for about 30-45 minutes, or until the crust is golden brown and the peaches are bubbling. Allow to cool completely before placing a plate on top of the pan and flipping to invert and unmold.
Maggie Davidson, Pastry Chef
Sweet Pastry Dough
Combine in a stand mixer bowl:
5.5 oz all purpose flour
5 oz cake flour
2 oz powdered sugar
1/4 teaspoon salt
Cut in, just until the butter is the size of small peas:
4 oz Butter, cold & cubed
With the paddle stir in until uniform:
1 large egg
1 egg yolk
Mix just until combined. Remove from mixer and place on a lightly floured piece of parchment. Chill for about an hour.
Peach Filling
Peel and core:
6-8 large ripe peaches
Toss with:
1 cup organic sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon cornstarch OR ½ teaspoon arrowroot
Pour peach mixture into the pan. Roll out the sweet dough to the perimeter of the pan and place on top of the peaches. Bake at 350 degrees F for about 30-45 minutes, or until the crust is golden brown and the peaches are bubbling. Allow to cool completely before placing a plate on top of the pan and flipping to invert and unmold.
Maggie Davidson, Pastry Chef View here to watch the video for Peach Tarte Tatin!
Sweet Pastry Dough
Combine in a stand mixer bowl:
5.5 oz all purpose flour
5 oz cake flour
2 oz powdered sugar
1/4 teaspoon salt
Cut in, just until the butter is the size of small peas:
4 oz Butter, cold & cubed
With the paddle stir in until uniform:
1 large egg
1 egg yolk
Mix just until combined. Remove from mixer and place on a lightly floured piece of parchment. Chill for about an hour.
Peach Filling
Peel and core:
6-8 large ripe peaches
Toss with:
1 cup organic sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon cornstarch OR ½ teaspoon arrowroot
Pour peach mixture into the pan. Roll out the sweet dough to the perimeter of the pan and place on top of the peaches. Bake at 350 degrees F for about 30-45 minutes, or until the crust is golden brown and the peaches are bubbling. Allow to cool completely before placing a plate on top of the pan and flipping to invert and unmold.
Maggie Davidson, Pastry Chef