Tarte Tatin with dried peaches from Andalusia

Recipe by Andi Handke

Ingredients (for a 24 cm tart, approx. 6 portions)

For the filling:

• 150 g dried peaches
• 100 ml hot water or white wine (for soaking)
• 80 g sugar
• 30 g butter
• 1 teaspoon vanilla extract or the pulp of a vanilla pod
• 1 pinch of Kerala cinnamon (optional)

For the dough:

• Homemade shortcrust pastry (or 1 roll of puff pastry)
• 1 pinch of salt

To serve:

• Heavy cream (approx. 150 g), lightly salted or with a hint of vanilla
• Chopped pistachios (for crunch) or pistachio puree

Preparation 

Prepare the peaches:

The Dried peaches in hot water or white wine Soak for approx. 15 minutesuntil they are soft, then drain.

Prepare the caramel & filling:

Melt the sugar in an ovenproof frying pan or tarte tatin dish over a medium heat until it is golden brown caramelized.

Stir in the butter, then add the vanilla.

Place the soaked peaches evenly in the caramel.

Baking:

Place the puff pastry over the peaches, pressing the edges down into the tin. Prick several times with a fork to allow steam to escape.

With 180°C (top/bottom heat) approx. 25-30 minutes Bake until the dough is golden brown.

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