Gluten Free & Dairy Free Peach & Pistachio Tarte Tatin
Author: 
Recipe type: Dessert
Cuisine: British
Prep time: 
Cooking time: 
Total time: 
Serves: Serves 6
 
Gluten free and dairy free
Ingredients
  • For the Pastry:
  • 150g/5½oz/1 cup Gluten Free Sweet Shortcrust Pastry Mix, plus extra as needed
  • 50g/1¾oz/½ cup finely ground shelled, unsalted pistachios
  • 50g/1¾oz/¼ cup caster (superfine) sugar
  • 80g/2¾oz/5½ tbsp dairy free margarine, chilled and chopped into pieces
  • 1 large egg, beaten
  • 75g/2¾oz/5 tbsp dairy free margarine
  • 100g/3½oz/½ cup packed light brown sugar
  • 6 peaches, stoned and quartered
  • Gluten Free Sweet Shortcrust Pastry Mix, for dusting
  • unsalted pistachios, shelled and chopped, for sprinkling
Method
  1. To make the pastry, put the sweet shortcrust pastry mix and the ground pistachios in a large mixing bowl, add the sugar and mix together well. Add the margarine and blend until the mixture resembles breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If it is too sticky, add a little extra sweet shortcrust pastry mix.
  2. Shape the pastry into a ball, wrap it in cling film (plastic wrap) and chill in the fridge for 30 minutes.
  3. Gently heat the margarine in a 20cm/8in heavy-based oven-proof frying pan until melted. Sprinkle the sugar over, then arrange the peach quarters in the pan in one layer. Cook over a gentle heat for 20–30 minutes until the peaches are soft and golden and the liquid has caramelized. Remove from the heat.
  4. Preheat the oven to 220°C/425°F/gas 7. Liberally dust a chopping board with sweet shortcrust pastry mix and, using a rolling pin, gently roll out the pastry to a round that is slightly larger than the frying pan. Be careful as the pastry will still be slightly sticky. Trim the pastry neatly into a circle with a sharp knife, then carefully lift or ease the pastry with a spatula and place it on top of the frying pan, completely covering the peaches and tucking the excess down the side of the peaches, if you need to.
  5. Transfer the pan to the oven and bake for 20–25 minutes until the pastry is golden. Remove the tart from the oven and leave to cool in the pan for 2 minutes. Place a serving plate, upside down, over the top of the pan, then, holding the pan and plate together, turn them over so that the tart turns out onto the serving plate with the caramelized peaches on top. (Be very careful and use oven gloves as the pan will still be very hot.) Liberally sprinkle over the chopped pistachios. Serve warm or cold.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-peach-pistachio-tarte-tatin