Violet Bakery Peach Tarte Tatin Recipe | Claire Ptak

Name: Violet Bakery Peach Tarte Tatin Recipe | Claire Ptak
Ingredients: 3 egg yolks; 480g (2 cups) single cream; 2 tbsp caster sugar; 30–40 peach leaves, washed and dried (If you can’t get the leaves, add a drop or two of almond extract to the custard instead); Pinch of salt; 8–10 large ripe but firm peaches; 3 tbsp unsalted butter; 135g (½ cup + 3 tbsp) caster sugar; 500g (1lb 2oz) puff pastry, rolled into a 30cm (12in) circle and chilled

thehappyfoodie.co.uk

This beautiful recipe is a twist on the classic French dessert made using ripe, late summer peaches and a peach leaf custard.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

3 egg yolks
480g (2 cups) single cream
2 tbsp caster sugar
30–40 peach leaves, washed and dried (If you can’t get the leaves, add a drop or two of almond extract to the custard instead)
Pinch of salt
8–10 large ripe but firm peaches
3 tbsp unsalted butter
135g (½ cup + 3 tbsp) caster sugar
500g (1lb 2oz) puff pastry, rolled into a 30cm (12in) circle and chilled