![]() Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Turn dough out onto a work surface and knead 1 or 2 more times. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry if it looks too dry and doesn't come together, add 1–2 Tbsp. Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular). Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. ![]() Definitely won’t be making this recipe again.Preheat oven to 350°. A hockey puck, I think.Īnyways, the end result is a very runny and soggy, yet burnt tasting strongly bourbon flavored dessert, where the flavor of my nice summer peaches is totally lost. Can’t imagine what it would have been like after 40-50 minutes. Also my puff pastry was super brown and puffy after the first 20 min in the oven, I had to take it out after 25 minutes in the oven or else it would have burnt. So that explains why it didn’t reduce like it should have. I turned my heat down much lower than what was said because my caramel was cooking so fast, and I also didn’t cook the caramel nearly as long as it said too, because again - it was burning. I don’t know if my cooktop and oven are just that different from the author’s, but I somehow ended up with burnt tasting caramel that was also runny and tasted too strongly of bourbon. I don’t normally leave reviews of recipes, but I had to tell y’all not to waste your time with this one. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Bake until pastry begins to puff, 20–25 minutes. You just want to make sure the dough is tucked in all the way around). Drape over peaches and tuck edges into pan. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases cut out a 10” round. Return peaches to skillet and arrange skin side down remove skillet from heat. ![]() ![]() Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Add salt and scrape in vanilla seeds reserve pod for another use. Caramel will seize initially but smooth out again later, so don’t worry. Remove skillet from heat mix in butter, then gradually add bourbon, stirring constantly. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. sugar in a large bowl let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
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