Makes six 8cm or one 23cm tarte tatin
25g confectioners sugar
1/4 tsp. salt
100g cold butter, diced
1 egg yolk
2 Tbsp. ice cold water
Combine flour, sugar and salt in a bowl and rub in the cold butter until reminiscent of breadcrumbs. Whisk together egg yolk and water and add to the flour mixture. Quickly gather the dough into a ball, be careful not to overwork the dough, flatten and wrap in clingfilm. Chill in the fridge for at least 30 minutes.
Roll out the dough and cut into either 6 small 8cm circles or one large 25cm circle. Return the dough to the fridge until ready to bake the tarte tatin (or tarte tatins).
6 large peaches
50ml spiced rum
Squeeze of lemon juice
Pinch of salt
Lightly score the bottom of the peaches, blanch in a pot of boiling water for a couple of minutes before transferring to a bowl of icewater. Remove skin with a pairing knife, pit and cut the peaches in 1/8 segments.
Preheat oven to 180C.
Place a 23cm oven proof frying pan or tarte tatin tin over medium heat and slowly melt the sugar to a golden caramel without stirring it. Add butter, salt, lemon juice and rum and stir to combine. Turn the heat down to low and arrange the peach segments. Leave to caramelise for 10-15 minutes, remove from heat and leave to cool in the pan for 15 minutes. If making one large tarte tatin place the 25cm dough circle on top of the peaches. If making smaller, gently remove the peach segments and arrange in 6 plain tartlet tins (don’t use loose bottom, you will have caramel everywhere. I learned that the hard way) and top with the small dough circles.
Bake the large tarte tatin for about 30-35 minutes, the smaller for 15-20 minutes, or until golden brown.
Cool in the tin for 15 minutes before turning out onto a plate. Garnish with thyme leaves and serve with vanilla ice cream.