Peach Tarte Tatin & Tahini Ice Cream
Serves 8
Over the weekend I was lucky enough to contribute to the wonderful Esther Clark’s Good Home Cook Substack. Esther really does have such a clever approach to food the kind that makes you think “oh, I wish I’d thought of that” all while making everything look beautifully effortless.
So when she reached out to ask me to contribute a sweet peach recipe, I was pleased as pie. We settled on this Cardamom Peach Tarte Tatin and Tahini Ice Cream. They really are the perfect pairing, fragrant cardamom with sweet sticky peaches in the caramel against the slightly savoury cold cream ice cream dollop on top.
Some of the other ideas included:
1. Peach Granita w/ whipped cream and brioche bun - inspired by a coffee granita served with the same sides on the island of Salina, where I spent my honeymoon.
2. Peach and Orange Blossom French Toast - a play on one of my favourite porridges that we have on our menu at the moment, finished with toasted pistachios.
3. Peach Sundae - who doesn’t love a sundae. A layered collection of textures and flavours which can be made up of any and everything - shortbread, white chocolate, cream, meringue, fruit, puree YUM.
Clearly, I love a brief and being limited to a single ingredient and getting as creative as possible with it.
Cardamom Peach Tarte Tatin
1 pack puff pastry (store bought)
3-4 peaches, cut into 8 slices each
50g butter, diced
110g caster sugar
3-4 cardamom pods, seeds only
1/4 tsp vanilla extract
Pinch sea salt
1 egg, beaten for the pastry egg wash
Preheat your oven to 200C. Set a pan over a medium heat and add your sugar. You need to watch this like a hawk, shaking the pan regularly and allowing it to come to a caramel which will take about 10 minutes to do.
Remove the pan from the heat, place your peaches into the caramel. Scatter the diced butter over the top and add the cardamom seeds, vanilla and a pinch of salt.
Place the puff pastry over the pan, brush it with the egg wash and pierce once or twice.
Bake for 10 minutes at 200C and then turn the oven down to 160C and cook for a further 20 minutes.
Place a plate over the pan and flip out the tart.
Tahini Ice Cream (no churn)
550ml double cream
2 eggs, separated
1/2 tsp vanilla
100g caster sugar
2 tbsp tahini
3-4 tbsp sesame seeds, toasted
Separate the eggs and beat the caster sugar and the yolks until they're light and creamy.
Whip your cream until firm, but my goodness, be careful to not over whip it. I don't know what was wrong with me, maybe the heat, but I over whipped the cream TWICE before I got it right.
Whip the egg whites until stiff.
Add the vanilla into the egg yolk and sugar mix and then fold it into the whipped cream. Add the egg whites and fold these in too, making sure they're well integrated.
Pour the mix into a wide freezer proof bowl. Drizzle the tahini and the sesame seeds over the top and gently ripple through the cream mix. Freeze for 3 hours before serving.
In other news
We have our new amazing merchandise now available in store - t-shirts, long sleeve t-shirts caps and scrunchies. We will be doing short runs of designs so get them while you can. All merch will shortly be available on our website so keep your eyes peeled.
you had me at tahini