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Peach tarte tatin with seaweed caviar

25 minutes

Peach tarte tatin with seaweed caviar

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

For the tarte Tatin

250 g soft dried peaches
1 pod vanilla, scraped
A pinch of salt
100 g white sugar

For the dumpling pasty

1 cup cake flour
1 pod vanilla, scraped
A pinch of salt
100 g soft butter
5-6 t ice water

For serving

5 t Pernod
250 g crème fraîche
seaweed caviar

Method

Place the peaches, vanilla and salt in a pot and cover with warm water. Bring to the boil and simmer until soft.

Add the sugar and cook until the syrup is reduced and thick.

Lay the peaches in a metal pan and pour over the syrup left in the pot.

Preheat the oven to 160°C.

Combine the flour, baking powder, vanilla and salt, and rub in the butter. Add the ice water little by little to form dough.

Roll out the dough to a paperthin sheet on a floured surface and place it over the peaches.

Cover the pan with a lid or tin foil and bake for 20 to 25 minutes or until the pastry is cooked.

To serve, turn the peach tart upside down onto a board and cut it into slices.

Combine the Pernod and crème fraîche.

Serve with a dollop of the mixture and seaweed caviar, available from Melissa's deli.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Butternut crisps with fresh rosemary

Almond, vanilla and lime biscotti with amaretto

Butternut and goat’s-milk cheese risotto

Hot carrot-and-coconut smoothie

Hot mushroom soup

Hot tomato vegetable drink

Hot beetroot, citrus and coriander drink

Hot avocado-and-chicken stock smoothie with fresh lime

Salmon, lamb crackling and puffed wild rice

Meats, black label jelly and truffle oil

Vanilla tango (martini)

Peach tarte tatin with seaweed caviar

Peach tarte tatin with seaweed caviar

Ingredients

Method