Here’s my April project, a Peach Tart Tatin made with puff pastry, from the Pie & Pastry Bible.
This was my first time making puff pastry, I enjoyed it and didn’t find it too tricky, as the Tatin only calls for 4 turns instead of the full 7. I did find shaping the dough a little challenging- I tried to make a strip out of trimmings from the tart, and although the base worked well, the edges twisted and fell off the top in places, so I pulled them off and trimmed the sides of the strip with some whipped cream.
I did have some problems with the peaches, which are baked separately and then placed on the finished puff pastry base. First issue was that the syrup never seemed to caramelize at the temperature indicated. I even went a little higher, but still it wasn’t darkening. The other problem I had was that the peaches took much longer to bake than the recipe indicated, but that may have been due to my oven. I used frozen sliced peaches, thawed.
All in, it was delicious and well-recieved by the group I brought it to. I’ll make it again sometime, as it’s great to have a fruit pie that works with frozen fruit and isn’t dependent on the growing season.
Julie that Tart looks soo yummy! I love how you piped the border. If only I could reach through this screen and steal it!