Fresh Fruit Tart Tatin
The following is from Ronnie's cousin, Janet Pyle:
FRESH FRUIT TART TATIN Serves 2
2 each of fresh fruit, pitted and sliced
1 tsp. cinnamon
1/4 cup butter
1/2 cup brown sugar
1 sheet puff pastry
1. Heat oven to 375 degrees.
2. In a large skillet, melt butter and add the brown sugar and cinnamon.
3. Over low heat cook the sugar mixture for 5 minutes.
4. Add the fruit slices and top with puff pastry that has been cut to the
size of the pan you are using.
5. Place in 375 degree oven for 25 minutes.
6. Remove from oven and invert onto serving tray.
7. Top with vanilla if you like.
I learned to make this easy and delicious recipe at the Culinary Center of Monterey California. We make peaches and plums as they are what's in season. We just washed them, cut them in halve and turned the halves face down in ramekin cookware and poured some of the mixture over the fruit, topped with the puff pastry and cooked X 25 minutes at 375...we then inverted the dessert onto a pretty individual serving plates and topped with ice cream. Everyone loved them.
For those of you not familiar with puff pastry sheets, you can find them in the frozen food section. Pepperidge Farm is the brand that I have used and they are delicious. Since this cooking class...I have used the puff pastry on chicken pot pie also...delicious and so pretty.
FRESH FRUIT TART TATIN Serves 2
2 each of fresh fruit, pitted and sliced
1 tsp. cinnamon
1/4 cup butter
1/2 cup brown sugar
1 sheet puff pastry
1. Heat oven to 375 degrees.
2. In a large skillet, melt butter and add the brown sugar and cinnamon.
3. Over low heat cook the sugar mixture for 5 minutes.
4. Add the fruit slices and top with puff pastry that has been cut to the
size of the pan you are using.
5. Place in 375 degree oven for 25 minutes.
6. Remove from oven and invert onto serving tray.
7. Top with vanilla if you like.
I learned to make this easy and delicious recipe at the Culinary Center of Monterey California. We make peaches and plums as they are what's in season. We just washed them, cut them in halve and turned the halves face down in ramekin cookware and poured some of the mixture over the fruit, topped with the puff pastry and cooked X 25 minutes at 375...we then inverted the dessert onto a pretty individual serving plates and topped with ice cream. Everyone loved them.
For those of you not familiar with puff pastry sheets, you can find them in the frozen food section. Pepperidge Farm is the brand that I have used and they are delicious. Since this cooking class...I have used the puff pastry on chicken pot pie also...delicious and so pretty.
Very luckily am I to find a wonderful blog site like this. You have a lot of food recipes that I haven't yet tried. Thanks for this sharing great recipe.
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Wow! I've been looking for this recipe for a long time. Gladly, I fun this blog. Thank you so much for taking time to post it! Hope to see more delicious recipe here!
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Maggie has come up with another wonderful dish. Needless to say it is really delicious. It was my son’s first birthday and we had invited some of our neighbors also for the event. This was the special dish for the occasion. Everyone found it delicious and now all are asking for the recipe. I am a little bit worried about the calorie part if you take into consideration the amount of butter used. I hope that Maggie will be giving us such delicious recipes in the future also.
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I love fresh fruit!
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I really love food that's why I am very much interested in your blog. So far, I am looking for new recipes that will enhance my ability in cooking and making some desserts like this.
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