Peach melba tatin

Name: Peach melba tatin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 30 g unsalted butter; 2 tsp vanilla bean paste or ½ vanilla pod, seeds scraped; 1 bay leaf (optional); 1 tsp white wine vinegar or cider vinegar; 50 g caster sugar; ½ tsp sea salt flakes; 4 ripe peaches, stoned and quartered (500-600g prepared weight); 320 g sheet all butter puff pastry; Vanilla ice cream, to serve

In this recipe by Nicola Lamb, she's mashed one old-school summer dessert, peach melba, with the equally iconic tarte tatin. Nestled under crisp puff pastry as they cook, the peaches bathe in a buttery vanilla sauce brightened with a touch of vinegar. There’s zing aplenty from the quick lemony raspberry sauce, which is spooned over vanilla ice cream.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins
Plusstanding

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Ingredients

30g unsalted butter
2 tsp vanilla bean paste or ½ vanilla pod, seeds scraped
1 bay leaf (optional)
1 tsp white wine vinegar or cider vinegar
50g caster sugar
½ tsp sea salt flakes
4 ripe peaches, stoned and quartered (500-600g prepared weight)
320g sheet all butter puff pastry
Vanilla ice cream, to serve

Raspberry sauce

150g raspberries
40g caster sugar
½ lemon juice (about 1 tsp)
¾ tsp cornflour

Method

For the raspberry sauce, tip the raspberries, sugar and lemon juice into a small pan and set over a low-medium heat; simmer until the raspberries have completely broken down (5-8 minutes). Meanwhile, in a small bowl, mix together the cornflour and 2 tsp water. Stir into the raspberry mixture and simmer for about 30 seconds, until thickened. Set aside to cool completely (keep in the fridge for up to 1 week).
Preheat the oven to 220°C, gas mark 7. In a 23cm-diameter ovenproof frying pan or tarte tatin dish, melt the butter with the vanilla seeds and bay leaf (if using) over a medium heat until foamy. Add the vinegar, sugar and salt flakes, stirring briefly (the sugar will be clumpy).
Arrange the peach quarters skin-side-down in the pan and cook for 5 minutes, allowing the juice of the peaches to release. Flip the peaches over and cook for a further 5 minutes, letting the sauce bubble away and turn a light golden. The peaches are ready when they can be easily pierced with a sharp knife with very little resistance. Turn off the heat and nudge all the peaches as close together as possible.
Cut a 23cm circle from the pastry and lay on top of the peaches, tucking it in around the edges. Cut 5-6 vent holes in the top with the tip of a sharp knife. Bake for 25-30 minutes or until the crust is deep golden. Leave to settle for 5-10 minutes before carefully flipping out onto a serving plate. Scrape any juices left in the pan onto the tart. Serve with scoops of ice cream and a generous drizzle of raspberry sauce.