summer essentials: blueberry/peach tarte tatin

How To Make summer essentials: blueberry/peach tarte tatin

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  What will you need? This bakes up really good in a standard pie plate... glass, if you have one.
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  What is it? A tarte/tatin is basically a fruit pie that is essentially cooked upside down (the crust being on top). After cooking, the pie is turned over to put the crust back on the bottom. I have made a few changes; including, using a pancake mix for the crust, and adding blueberries, but I think it turned out pretty yummy.
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  Pancake batter. My crust for this recipe is actually a pancake batter. I make my own, but what your favorite batter is, use it. It does need to be a bit thicker than a normal batter, so use about 10% less liquid when mixing it up. And, to make it better, you could always add a few of your favorite spices… Maybe some cinnamon or nutmeg. How about a drop or two of almond extract, or a splash of bourbon? That’s the ticket.
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  What to serve with it? It is a dessert that would benefit from some vanilla ice cream, a dollop of whipped cream, and maybe a sprinkle of chopped nuts.
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  How to store it? This dessert will not store well, and should be consumed on the day it is made.
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 400f/205c.
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  Blanch the peaches and remove the skins.
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  Remove the pits and thickly slice.
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  If you are not planning on using the peaches, put them into a bowl or Ziploc bag and toss with a bit of lemon juice and water. Then cover and place in the fridge. This step can be performed a day ahead of time.
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  Add the butter to the bottom of a standard pie dish, then cover with the coconut sugar, and add the blueberries.
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  Add the peaches on top.
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  The French usually make this recipe rustic.
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  Springle a bit of cinnamon on top of the peaches.
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  Evenly pour the pancake batter over the top, and place in the preheated oven.
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  Bake until the crust becomes brown and crusty, about 25 – 30 minutes.
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  Remove from the oven, and using oven mitts, flip it upside down onto a serving plate.
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  Flipping it while hot is a bit tricky; however, if you wait for it to cool, it will stick to the pie pan and fall apart… Just be careful.
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  PLATE/PRESENT
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  Serve while nice and warm with a scoop of French vanilla, and maybe a dollop of whipped cream. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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