Peach tarte tatin with seaweed caviar

Peach tarte tatin with seaweed caviar

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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