Peach and gooseberry tarte tatin
|500 g||flour — cake|
|2.5 ml||Cream of tartar|
|250 ml||water — ice-cold|
|125 ml||castor sugar|
|4-6||peaches — halved and pitted|
1. Pastry Using an electric mixer or food
processor, blitz the butter and 400g of the flour until the butter pieces are
the size of peas. Transfer to a large mixing bowl and add the cream of tartar.
2. Dissolve the salt in the water. Make a well in the middle of the flour
mixture and add the water little by little, cutting it in with a knife until
all the water has been incorporated. Add a little of the remaining flour at a
time, bringing the dough together until it forms a ball. Wrap in clingfilm and chill in the fridge for 20 minutes.
3. On a lightly floured surface roll out the dough into a
rectangle that’s three times as long as it’s wide. Fold the top third down
then cover with the bottom third. Wrap
in clingfilm and chill for 20
minutes. Repeat three more times,
ensuring the open side of the top fold faces left each time you roll out the
4. Filling: Preheat the oven to 180°C.
5. Put the butter and castor sugar in a 24-26cm cast- iron pan and simmer
over low heat until the mixture is caramelised and golden. Leave to harden.
6. Arrange the peach halves, sliced side down, on the caramel, filling the
gaps in between with gooseberries.
7. Roll out the dough to 2-3mm thick and cut a circle big enough to cover
the pan and reach down the sides. Put the dough over the filling and tuck it
down the sides all around the edge. Bake for 40-45 minutes.
8. To finish: Once the tart is done, cool for about 5 minutes. Put a
serving plate over the pan and invert both together to turn out the tart.