No reviews A problem with ripe peaches, nectarines, and other stone fruits is that they release a lot of water while cooking, which makes things very syrupy. Some cooks add flour to the sugar before baking, but I prefer to let the peach syrup develop in the pan and then use it to make a glaze for the tarte tatin. It holds the peaches much more nicely together. 1/4 cup/50 g packed light or dark brown sugar One sheet puff pastry, thawed 4 ripe/total weight about 1 lb/455 g yellow peaches or nectarines, pitted 2 Tbsp Peach Schnapps or brandy (optional) 1 Tbsp vanilla bean paste (see Notes) 1 tsp all-purpose flour Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
