[Intro music]
Today we are going to make a nice tart tatin.
We are not going to use or make the traditional recipe
which is usually made with apples.
We are going to use peaches.
To make a nice beautiful peach tatin, you will need
white and yellow peaches, butter, sugar, cinnamon and puff pastry.
The first step for us will be to start caramel
and to do so we are going to use a thick bottom cake pan.
So let’s start the burner. Place the cake pan on medium heat.
We are going to melt the butter.
So melt the butter slowly. Don’t let it colour yet.
We will increase the heat after the sugar has been incorporated to the butter.
Great! So now, I am adding my sugar.
Usually caramel is made of sugar and a little bit of water.
But today for us, we are going to make our caramel with sugar and butter.
Here it starts to caramelise.
So I am going to whisk in order to achieve a nice colouring process,
a nice caramelisation. Thus, you will have a uniform caramel.
So we are going to cook the sugar until it becomes totally nice golden brown.
Be careful when you are working with caramel and sugar.
Make sure you have a long whisk.
Do little whisking on a side and be careful not to get burned
because sugar; its not very nice. You get burned with sugar.
Be careful, be safe at home.
Keep whisking slowly like that. Ok be safe.
You see my sugar gets more homogenised now.
Just a little bit darker in order to have the nice caramel flavour of the sugar.
The caramel has a nice colour. So I am turning it off.
And I am going to remove the pan from the heat.
Great! So now, its time for us to add the peaches to the pan.
The caramel has a beautiful colour.
It is brown and shiny because of the butter.
You don’t want to have your caramel browner than this
because otherwise it might become bitter.
So this is just perfect.
So the peaches have been washed and dried.
I am going to cut them in half like so.
And twist. Ok. Remove the pith.
And place them stem side up in the pan. Side by side.
So press into the caramel. I like to alternate white and yellow peaches.
So cut around the pith, twist. Stem side up.
So here and there, you have some little holes.
The cup seems to be pretty full.
But as I know it will shrink, I am going to add pieces of peach here and there.
Thus, when it will shrink, those pieces will fill the holes.
So I am going to cut the peach in wedges and just push it in. force it little bit.
So now, we just have to sprinkle little bit of sugar,
cinnamon and butter before baking it.
Add the butter in little pieces here and there on the top.
So here I am using a teaspoon and a half to teaspoon of butter.
Then I am going to sprinkle about 2 teaspoons of sugar over the peaches.
Here we go. And finally, about half teaspoon of cinnamon.
So in a preheated oven, we are going to bake the tart
in the centre of the oven for about half an hour at 400 degree F,
which is about 200 degree C.
It’s been 30 minutes. Let’s check it out.
Great! So the peaches are almost cooked. They are about…
they are still a little bit firm here and there.
And now, its time for us to strain the liquid.
Place a flat plate over the peaches.
Then grab the pan and bring that over a saucepan and drain the juices.
Look at this colour, so that will be used later on
in order to do little bit glaze on the top.
Great! Perfect! Let’s take it out.
Now we are going to cook the tart for another 5-10 minutes.
And we do so at the same temperature 400 degrees F.
The tart has been in the oven for about 35 minutes. It’s time to take it out.
So we are going to strain the juices again.
Now, we are going to add the puff pastry over.
So roll a puff pastry to about 3-4 mm thick.
Place it over and with your hand, just insert the dough like so.
So try to push down the dough as far as you can into the tart pan.
Because that will help the peaches to hold when the tart will be unmolded.
After that, we are going to make the little holes over here
to allow the steam to go through.
So now we are going to bake the tart for another 20-30 minutes
or until the dough is cooked and nicely golden.
And we do so at the same temperature.
So the dough is nicely golden brown and it is fully cooked.
I am going to strain it a little bit to remove the extra juice here.
So be careful, don’t burn yourself.
And I am going to place the plate over to hold it now.
Great!
With a spatula, make sure that nothing sticks to the side of the pan.
Pass the spatula.
So now, we are going to unmold the tart.
Get a large plate and that will be your service plate
because we wont be able to move the tart after that.
Place it over the tart pan. And we are going to flip over the cake pan.
Are you ready? Just hold it for sure and just do it.
Do a little bit of magic.
Knock knock whos there?
Lift it slowly. Wow! Look at that! Beautiful!
So now, with the spatula I was using a minute ago,
We are just going to smooth it up.
Make it smooth. Alright. Good.
So you realise that as you unmold the tart, that it is important
to drain well all the juices,
otherwise it would be a mess and run everywhere, right?
So the tart is almost finished.
We just have to boil the juices and reduce that by about half
and then we are going to put a little bit on the top like a glaze.
We are going to reduce that just a little bit more.
And then we are going to put a little bit on the tart
in order to keep it shiny and like a little glaze.
Pour a little bit glaze over.
Great! Beautiful tart tatin.
You may serve the tart tatin with a nice peach caramel sauce
or when fresh with cream or vanilla ice cream. Bon appétit!