I've been spending my days finding ways to use the bounty of tomatoes, eggplants, beets, and zucchini I've harvested this week. But I've also found time to make dessert!
inspired by a recipe from Jonathan Benno
• 1/2 cup sugar
• 2 tablespoons water
• 2 teaspoons light corn syrup
• 3 large or 4 medium peaches, peeled, halved, pitted, and each half cut into 4 equal slices
• blueberries, for filling in between peaches, if desired
• Pâte Brisée, recipe follows
• Vanilla bean ice cream, for serving
1. In a 10-inch cast iron skillet, combine the sugar, water, and corn syrup; heat over medium-low heat. Simmer mixture without stirring until the sugar dissolves and mixture becomes an amber color. Place the peach slices into the caramelized sugar fanning them out around the skillet in a concentric circle. Add blueberries, if using.
2. On a lightly floured surface, roll the Pâte Brisée into a round 1/8-inch thick. Transfer pastry to the skillet, center, and place over the peaches. Gently tuck the edges of pastry between the peaches and skillet. Place skillet in the refrigerator and preheat oven to 400˚F. When the oven is heated, place skillet on the center rack of oven and bake 40 to 45 minutes, or until the pastry is golden. Remove from the oven and let rest 5 minutes.
3. Carefully invert the tarte tatin onto a large plate and let cool briefly. Cut tarte into wedges and serve with Vanilla Bean Ice Cream.
• 1 1/4 cups all-purpose flour
• 7 Tbsp. unsalted butter, chilled and cut into pieces
• 2 tsp. sugar
• 1/4 tsp. salt
• 3 Tbsp. ice water
1. Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and process until the mixture resembles small peas. Add the water and slowly pulse just until the pastry begins to hold together. Form a disc and wrap in plastic. Refrigerate for at least an hour.
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