Peach and Cinnamon Tarte Tatin

This Peach and Cinnamon Tarte Tatin is the perfect summer treat. The sweet and slight tartness of the peaches pair perfectly with warmth of the cinnamon, creating a comforting dessert loved by all. By covering the peach slices in a cinnamon sugar mix, as the tart cooks the top gently caramelises. The tart case is filled with a cinnamon and peach compote which is cooked low and slow to really bring out the subtle yet aromatic flavours.

Serves 4 

Ingredients: 

Shortcrust Pastry: 

• 300g soft flour 

• 130g unsalted butter 

• 5g salt 

• 23g caster sugar 

• 6g cold water 

• 86g eggs 

Peach and Cinnamon Compote: 

• 10 peaches (4 cut into thin slices, 6 diced)

• 20g cinnamon 

• 22g butter 

• 45g caster sugar 

• 7g lemon juice 

• 40g cinnamon 

• 40g caster sugar 

• 10g dried edible rose petals 

Method: 

• For the shortcrust pastry, mix together the flour, sugar and salt. Dice the butter and add in the cubes, pinching them together with the flour until the mix becomes a sandy consistency. Add in the cold water and the whisked eggs before mixing everything together. Knead well on a clean surface then roll out the dough until it is around 3mm thick. Sandwich between two pieces of baking paper and chill in the fridge for 15 minutes. 

• Lightly butter an 8 inch tart ring and line the base with baking paper. Remove the dough from the fridge and roll onto a rolling pin, then lower the dough over the tart ring and tuck in the edges to line the ring. Use the back of a knife to remove any excess dough. Dock the base of the tart using a fork then chill in the fridge for another 15 minutes. 

• For the peach and cinnamon compote, dice 6 of the peaches before adding to a pan with butter, sugar, cinnamon and lemon juice. Cover with a lid and cook on a medium/low heat until soft. 

• Cut the remaining peaches into thin slices either by hand or using a mandolin. Once the compote has cooled, fill in the tart, then layer the slices of peach. Begin with two slices in the middle, then layer the remaining slices from the outside in to create a layered effect. Mix together the cinnamon and sugar before sprinkling over the top of the peaches. 

• Bake for 30-40 minutes at 170C. After around 25 minutes, scatter small pieces of diced butter over the tart. Add back to the oven and finish cooking. Once the tart is golden brown remove from the oven and leave to cool. 

• Top with the dried rose petals and enjoy with a generous spoon of vanilla ice cream!