Ingredients

Method

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

Ingredients

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.