TO DRINK: Idiom Viognier-Chardonnay 2008, slightly spicy with hints of peach and orange blossom.
Peach tarte tatin
- 330g cake flour
- 5ml (1 tsp) salt
- 225g butter, chilled and diced
- 2 large egg yolks
- 45ml (3 tbsp) iced water
- 70g butter
- 170g castor sugar
- 1,5kg peaches, pitted, skinned and sliced
- pinch ground nutmeg
- pinch ground cinnamon
Preheat the oven to 180ºC.
For the pastry, sift the flour and salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Mix the egg yolks with the water. Using a flat knife, fold the egg mixture into the flour until combined. Use your hands to press the dough into a flat disc, cover tightly with plastic wrap and refrigerate for 30 minutes.
For the topping, melt the butter and sugar in a shallow, oven-proof frying pan. Arrange the peaches in a spiral pattern over the melted sugar and sprinkle with the spices. Cook until the peaches are soft and the sugar is light brown, about 40 minutes.
On a lightly floured surface, roll the pastry into a circle slightly larger than the frying pan. Lay the pastry over the peaches and press down the edges to seal the pan.
Bake until the pastry is golden, about 25 – 30 minutes. Remove from the oven and rest for 5 minutes before turning out. Serve warm, with clotted cream or fresh whipped cream.
Shortcrust pastry tends to crumble, so place a board over the pan when turning, or use puff pastry instead.