- 150 g butter
- 1 x 400 g roll good quality puff-pastry, chilled
- 150 g granulated sugar
- 2 T water
- 3 ripe peaches, halved, pitted and poached
- 2 T brown sugar
- 1 t ground cinnamon
Preheat the oven to 190°C.
Grease six 10 x 12 cm small pastry cases with a little butter and arrange on a baking tray. Using one of the tartlet cases as a template, cut six round shapes out of the puff pastry and arrange on a tray in the fridge.
Meanwhile, place the sugar and water in a saucepan over a medium heat and stir until a golden caramel forms. Pour the caramel evenly into each pastry case and then place a peach half flat side down onto the caramel.
Top with a round of pastry and tuck in the edges to encase the peach. Chill for 15 minutes, then sprinkle over the brown sugar and the ground cinnamon. Bake for 30 to 40 minutes, or until golden brown. When baked, remove the tarte Tatins immediately from their pastry cases by covering with a plate and flipping.
The Roundhouse Restuarant, The Glen, Camps bay;