Peach & Pistachio Tarte Tatin
Easter is coming up soon and boy, do we have the recipe for you! Taken from the Ultimate Gluten Free, Dairy Free Collection by Grace Cheetham, feast your eyes on this gorgeous Peach & Pistachio Tarte Tatin – sweet, fresh and oh so perfect for an Easter treat!
Taken from the Ultimate Gluten Free, Dairy Free Collection
*Gluten Free – Dairy Free – Vegan
PREP 10 minutes, plus making the pastry
COOK 55 minutes
75g/2¾oz/5 tbsp dairy free margarine
100g/3½oz/½ cup packed light brown sugar
6 peaches, stoned and quartered
unsalted pistachios, shelled and chopped, for sprinkling
Sweet Shortcrust Pastry Mix
75g/2¾oz/heaped ⅓ cup brown rice flour
40g/1½oz/scant ⅓ cup maize flour
35g/1¼oz/⅓ cup gram (chickpea) flour
1 tsp xanthan gum
50g/1¾oz/½ cup ground almonds (substitute fo 50g/1¾oz/½ cup finely ground shelled, unsalted pistachios)
1 Gently heat the margarine in a 20cm/8in heavy-based oven-proof frying pan until melted. Sprinkle the sugar over, then arrange the peach quarters in the pan in one layer. Cook over a gentle heat for 20–30 minutes until the peaches are soft and golden and the liquid has caramelized. Remove from the heat.
2 Preheat the oven to 220°C/425°F/gas 7. Liberally dust a chopping board with sweet shortcrust pastry mix and, using a rolling pin, gently roll out the pastry to a round that is slightly larger than the frying pan. Be careful as the pastry will still be slightly sticky. Trim the pastry neatly into a circle with a sharp knife, then carefully lift or ease the pastry with a spatula and place it on top of the frying pan, completely covering the peaches and tucking the excess down the side of the peaches, if you need to.
3 Transfer the pan to the oven and bake for 20–25 minutes until the pastry is golden. Remove the tart from the oven and leave to cool in the pan for 2 minutes. Place a serving plate, upside down, over the top of the pan, then, holding the pan and plate together, turn them over so that the tart turns out onto the serving plate with the caramelized peaches on top. (Be very careful and use oven gloves as the pan will still be very hot.) Liberally sprinkle over the chopped pistachios. Serve warm or cold.
Very happy baking! Tag us @NourishBooks so we can see your creations!