Peach Tarte Tatin
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A home-kitchen version of peach tarte tatin, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. cake flour
- 2 Tbsp. granulated sugar
- 3 Tbsp. cold margarine, cut into pieces
- 2 to 3 Tbsp. ice water
- 1 (16 oz.) can sliced apples, drained
- 1 (16 oz.) can sliced peaches in their own juice, drained
- 1/2 c. granulated sugar
- 1/4 tsp. ground nutmeg
- 1 Tbsp. lemon juice
- 1/4 c. granulated sugar
- 2 Tbsp. margarine
Method
Combine flour and 2 tablespoons sugar in medium bowl with pastry blender or 2 knifes; cut in cold margarine until mixture resembles coarse crumbs.
Sprinkle in water, 2 tablespoons at a time, mixing lightly with a fork after each addition, until pastry just holds together.
Cover dough; refrigerate 15 minutes.
Roll pastry on lightly floured surface into an 11-inch circle; cover loosely with plastic wrap and set aside.
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