Spiced apple & peach tarte tatin
Vamp up your apple tarte tatin with peaches and spiced caramel.
Spiced caramel
The tarte
  1. Place all ingredients, except cream, into a small saucepan or skillet over medium heat. When it boils, reduce heat to low and allow to simmer for 10 minutes, stirring occasionally. Stir through the cream, turn off heat and set aside to cool. Keep refrigerated.
The tarte
  1. Preheat oven to 190°C.
  2. Heat an 18 cm frying pan or skillet over medium flame. Place the caramel into the pan and allow to melt. Swirl the caramel to cover the base of the pan, arrange the fruit in a single layer over the caramel, and allow to simmer for 1 minute. Turn off heat.
  3. Carefully lay the pastry over the fruit and tuck the edges down between the pan and the fruit. Poke a few holes into the top of the pastry then place the pan into the oven.
  4. Bake for 20 minutes, or until the pastry is golden.
  5. Remove the pan from the oven, swirl to make sure the fruit hasn’t stuck to the bottom, then place a plate over the pastry and invert the tarte onto it.
  6. Serve immediately with double cream or ice cream and garnish with toasted pine nuts.
Recipe Notes

The caramel can be made ahead of time and kept in the fridge for at least a couple of weeks. The quantity above will provide more caramel than needed for the tarte recipe below, so you can increase the fruit and pastry quantity to make more or use the caramel on other desserts. Dare I say it’s even nice simply spread on toast?