"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ellen's Skillet Tarte Tartin with Peaches and Blueberries Recipe

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This recipe for Ellen's Skillet Tarte Tartin with Peaches and Blueberries, by , is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Minter
Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cup of butter;
1/3 cup of sugar;
1 vanilla bean;
3 peaches or 3 pears;
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 its 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.

 

 

 

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