Peach Tart Tatin From The Heat (Mini Muffin Tray Recipe) скачать в хорошем качестве

Peach Tart Tatin From The Heat (Mini Muffin Tray Recipe)

Mini peach tart tatin recipe from The Heat on ITV2 and ITVX. Individual Tatins made in a muffin tray with port and cinnamon caramel, inspired by the dessert menu on the show. Thank you SO much to everyone who joined the live today and a massive welcome to my new subscribers. You genuinely made my day after a busy week of content creation. Every Saturday at 1pm I'm going live cooking dishes from The Heat. Subscribe and come cook with me next week. Mini Peach Tart Tatins with Port and Cinnamon (makes 6) RECIPE: 100g caster sugar 60g water 60g unsalted butter (diced, room temp) I used vegan butter 30g port 1.5g ground cinnamon (half a teaspoon) 240g tinned peach halves (1 tin, drained and patted very dry) 320g ready rolled puff pastry (1 sheet) 100g creme fraiche (for serving) I used dairy free - oatly 5g orange zest (for serving) Preheat oven to 200C fan. Place 6 parchment paper circles in a muffin tray. Put tray on a baking sheet. Cut 6 pastry circles slightly larger than the muffin holes. Put in the freezer. Combine sugar and water in a clean saucepan over medium heat. Let dissolve without stirring. Cook undisturbed until dark amber, about 5-7 minutes. Swirl the pan gently. Take off the heat. Whisk in butter. Add port and cinnamon. It will bubble up. Spoon caramel into each muffin hole. Arrange peach slices on top, pressing down gently. Place pastry circles on top. Push down to touch peaches. Tuck edges in. Bake 22-25 minutes until puffed and deep golden. Rest 3 minutes. Run a knife around edges. Flip onto a cooling rack. Peel off parchment. Serve with creme fraiche and orange zest. #TheHeat #TheHeatITV #ITV2 #ITVX #CookAlong #CookingCompetition #OliviaAttwood #JeanChristopheNovelli #Barcelona #SpanishFood #CookWithMe #WeAreFlavour