Dessert

Tarte Tatin de Pêssego com Biscoito de Mel-Fumado e Gelado de Canela

Name: Tarte Tatin de Pêssego com Biscoito de Mel-Fumado e Gelado de Canela
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 2 servings
Ingredients: 5 firm-ripe peaches, halved, pitted; 100g caster sugar; 60g unsalted butter; 1 vanilla bean pod, split, seeds scraped; 1 pinch sea salt; 250g all-purpose flour; 100g cold unsalted butter, cubed; 1 egg yolk; 2 tbsp ice water; 1 tsp fleur de sel; 200ml heavy cream; 100ml whole milk; 3 egg yolks; 50g caster sugar (for ice cream); 1 cinnamon stick, plus 1 tsp ground cinnamon; 100g honey; 1 tbsp smoked tea (lapsang souchong), brewed strong; 50g butter (for tuile); 30g glucose syrup; 1 large egg white

Classic upside-down peach tart where stone fruit halves are arranged on a bed of dark caramel and butter, topped with buttery pastry, then inverted to reveal a jewel-like composition. Served with cinnamon-infused ice cream and shards of smoked-honey tuile cookie that crackle against the warm, silken peach flesh.

2816cal 115gprotein 240gcarbs 181gfat 25min prep 65min cook 2serves

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