Ellen's Skillet Tarte Tartin with Peaches and Blueberries Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: ½ cup of butter;
1/3 cup of sugar;
1 vanilla bean;
3 peaches or 3 pears;
½ cup of blueberries;
1 Pillsbury Pie Crust or 1 sheet Pepperidge Farm Puff Pastry
|
|
Directions: |
Directions:Preheat oven to 400 degrees.
In a cast iron skillet (one you can put in the oven), melt butter adding sugar stirring until the sugar is melted into the butter – about 3 minutes on medium-low heat. Slice vanilla bean and scrape seeds into to mixture.
Slice peaches in half and place round side down in the skillet, cover and cook on medium-low heat 15 minutes. Remove cover and continue to cook for 10 minutes until syrup is golden, thick and bubbling. Remove from heat. Add blueberries.
Roll out pastry or crust. Adjust fruit in skillet so that it’s pushed into the center. Place pastry round atop warm peaches and tuck in around edges. Bake until pastry is brown (about 30 minutes). Let stand 5 minutes. Invert tart onto plate |
|
Number Of
Servings: |
Number Of
Servings:4-6 unless Jeff is included |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: You can make this dish with pears or peaches. I usually add blueberries to both versions. If you are using peaches you will need to blanch them before starting and remove the skin, if using pears, peel them. Sometimes when using white peaches, I like the taste of vanilla to be strong and leave the entire bean in the tarte.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Ellen's Skillet Tarte Tartin with Peaches and Blueberries is from