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.

5 out of 5 stars(3) Rate this recipe

Vegetarian

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.