Peach Tarte Tatin is a delicious and indulgent upside-down cake, originally from France. The sweetness of the peaches blends with golden, crisp caramel, creating a unique balance of flavors. This cake is perfect to enjoy during the summer, when peaches are at their sweetest. The recipe calls for few ingredients and little preparation time, but the final result is truly surprising.
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Dust the flour with a pinch of salt, then quickly knead it with 150 g
Of butter softened to room temperature and the egg
Form a dough ball and place it in the fridge wrapped in cling film
Spread the remaining butter on the bottom of a low-sided 28 cm baking pan
In diameter and sprinkle it with 50 g of sugar
Cut the peaches in half, remove the pit, peel them, cut them into wedges and arrange them in the pan
Sprinkle them with the remaining sugar
Place the pan over low heat (preferably with a flame diffuser) until the sugar is caramelized but not too dark
Take the dough again and, using a rolling pin, roll it out into a disc slightly larger than the pan
Lay it over the peaches, letting the edges fall inside
Bake in a preheated oven at 180 degrees for about 30 minutes
Immediately invert the cake onto a serving platter and serve it warm
Cake pan
Non-stick skillet
Francia
| Energy (kcal) | 205.57 |
| Carbohydrates (g) | 19.34 |
| of which Sugars (g) | 10.66 |
| Fat (g) | 13.42 |
| of which Saturates (g) | 7.71 |
| Protein (g) | 2.45 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.01 |
