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HomeLifestyleClaire Ptak, Proprietor of Violet Bakery, Shares her Peach Tarte Tatin

Claire Ptak, Proprietor of Violet Bakery, Shares her Peach Tarte Tatin

Claire Ptak, Proprietor of Violet Bakery, Shares her Peach Tarte Tatin

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Everybody who is aware of me is aware of: I’ve a formidable candy tooth. (Belief: it’s well-documented.) In fact, which means my listing of bakeries to go to and cookbooks to bake from is unending. So once I was within the technique of planning my current journey to London, I made it my precedence to eat the whole lot I might from Claire Ptak’s East London bakery, Violet.

To substantiate: the numerous tasty sweets I encountered and devoured made it properly well worth the journey. Claire experiments with flavors drawn from her California upbringing and elevates them with a real metropolitan sensibility. The whole lot I attempted—from the mango cupcake to her well-known egg yolk chocolate chip cookie—has perpetually altered the best way I take into consideration sweets. As quickly as I got here again stateside, I cracked open Claire’s latest e book, Love is A Pink Cake, and obtained to baking. And since summer season is upon us and I’ve got down to incorporate recent peaches into each meal and deal with, I’m beginning with none than her peach tarte tatin.

And simply in case you’ve any hesitation earlier than diving in, take coronary heart: Claire was the inventive genius behind Harry and Meghan’s marriage ceremony cake. Maintain studying for the recipe, Claire’s tip for peeling peaches, and why this peach tarte tatin is the final word celebration trick.

How would you describe your cooking and meals philosophy?

My philosophy is that I bake for taste at the start, and I wish to hold flavors fairly pure. Baking seasonally is one thing I’ve all the time finished and I encourage everybody to benefit from what’s on the peak of its season. In virtually all of my recipes, you’ll be able to substitute a seasonal fruit for no matter known as for within the recipe.

How did you develop this recipe?

Classically, a tarte tatin can be made with apples. However I attempted one with peaches at a pal’s restaurant and it’s grow to be my favourite kind of tarte tatin. The peach leaf custard accompaniment is one thing that could be troublesome to supply however is properly value it if you will get your palms on some recent peach leaves. Their almond taste goes so properly with the peaches. It’s so refreshing and strange!

What makes this recipe your go-to?

It is a time-consuming recipe, however actually satisfying. It’s additionally a crowd-pleaser as a result of the large reveal of the upturned tart may be very theatrical! It’s the right summertime dessert. If you happen to wished, one strategy to simplify this may be to make use of a extremely good store-bought puff pastry.

Is there a kitchen software you suggest we’ve to make this?

I might all the time suggest you purchase a spider, which is a Chinese language slotted spoon that’s nice for poaching peaches. It cups the peach completely and gently. It additionally works properly for flavoring the custard with peach leaves.

Different must-haves: a heavy-bottomed baking dish, both forged iron or copper. An excellent heavy-bottomed saucepan for making custards and caramels. A heat-proof rubber spatula, a stand mixer, a superb whisk, a pointy knife, and an offset spatula. With that, you are able to do something!

What standout substances make this recipe particular? 

Contemporary ripe peaches in season, peach leaves if you will get them, and a superb do-it-yourself or store-bought buttery puff pastry.

Can we make any ingredient swaps?

For dairy-free, you wouldn’t have the ability to make the custard however would serve it with dairy-free ice cream. For the tart, you might use vegan butter and vegan puff pastry. That will work properly and be scrumptious with vegan ice cream or a berry sorbet!

Any cooking hacks you’d wish to share?

To peel a peach, you’re simply very calmly poaching it within the water. It’s a fantastic trick for lots of recipes once you need a skinless peach. Simply be certain you’ve an ice water bathtub in order that the peels slip off simply and the peach doesn’t cook dinner.

What recommendation would you give to somebody who’s intimidated by baking?

Benefit from the course of! It’s time-consuming however well worth the effort. Learn the directions twice earlier than you get began. And ensure you have all of your tools and substances able to go earlier than you start. Timing is the whole lot on this recipe!

What do you hope individuals really feel once they make one among your recipes?

I really need individuals to assume extra like a cook dinner once they’re baking. To consider balancing the flavors in my recipes as a result of usually desserts and baked items are overly candy. My function is to assist individuals grow to be extra snug baking seasonally and to get them to belief their instincts in addition to enhance their abilities. 

What different recipes out of your e book ought to we make first?

My Brown Sugar Victoria Sponge is a good introduction to baking layer muffins. And I actually love all the cookies on this e book, such because the Blonde Peanut Butter Cookies and the Vegan Chocolate Chip Cookies.

What are your favourite, must-try treats at Violet?

The California Cake, and naturally the cupcakes—particularly the seasonal fruit cupcakes. And our well-known egg yolk chococlate chip cookies! 


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A candy summer season peach tarte tatin served with peach leaf custard.

For the custard:

  • 3 egg yolks
  • 480 grams of single cream (2 cups)
  • 2 tablespoons caster sugar
  • 3040 peach leaves, washed and dried (should you can’t get the leaves, add a drop or two of almond extract to the custard as a substitute)
  • Pinch of salt

For the tart:

  • 810 giant ripe however agency peaches
  • 3 tablespoons unsalted butter
  • 135 grams (1/2 cup + 3 tablespoons) caster sugar
  • 500 grams (1 pound, 2 ounces) puff pastry, rolled right into a 12-inch circle and chilled

  1. Make the custard. Separate your egg yolks right into a small bowl, reserving the egg whites for an additional use (they freeze properly!). Add the only cream and sugar to a heavy-based saucepan and place over medium warmth till foaming and sizzling however not boiling. Take a handful of peach leaves and steep them within the steaming cream for about 30 seconds. Dunk them and stir them round as they steep, then take away and discard the used leaves earlier than including one other recent handful. Repeat till all leaves have been used and the cream is a pale shade of inexperienced. To attain the intense, recent, peach-leaf taste, you will need to work swiftly. Leaving the leaves for too lengthy within the custard modifications the flavour and is undesirable.
  2. Subsequent, mood the egg yolks with a couple of tablespoons of the nice and cozy cream, whisking till easy. Add the tempered yolks again into the remaining cream, transferring a heatproof spatula or wood spoon alongside the underside of the pan constantly. As quickly because the custard thickens on the underside of the pan, flip off the warmth, stir within the salt, and pour the custard by a strainer and right into a jug. Chill utterly within the fridge.
  3. Subsequent, blanch the peaches. Carry a big saucepan of water to the boil. Have prepared a big bowl of iced water and have a slotted spoon or small sieve to fish out the blanched peaches. Gently decrease the peaches into the boiling water (don’t overcrowd the pan). The peaches will solely want about 30 seconds within the water to loosen the skins. Raise one up out of the water and pinch the pores and skin to see if it is able to slide off. If the pores and skin remains to be clinging to the flesh of the peach, slip it again into the water for a couple of extra seconds. If it’s peelable, gently add it to the bowl of iced water. Proceed till all of the peaches have been blanched, then raise them out of the water bathtub and slip off the skins. Lower the peaches in half, take away the stones, and reduce them into quarters. Put aside on a plate. Don’t fear about any oxidization that happens as this can disappear when baked.
  4. Preheat the oven to 425 F. Put together a bowl of iced water giant sufficient for a 10-inch cast-iron frying pan or copper tatin mildew. (Or you might set this up in your kitchen sink).
  5. 4. Caramelize 2 tablespoons of the butter and 6 tablespoons of the sugar over excessive warmth, swirling the pan every now and then. As soon as the sugar has dissolved, use a wood spoon or balloon whisk to deliver all of it collectively. Don’t worry if it splits or crystallizes, as it would dissolve once more through the baking course of. You need a deep, darkish caramel. Take away from the warmth and instantly put the pan within the iced water to cease the caramel from coloring any additional.
  6. Prepare the peaches within the pan of caramel, making an allowance for they are going to be the other way up when finished, so make them look fairly. I place the curved facet down into the caramel, core facet up. Place a second layer of peaches on prime, core facet down, and press gently along with your palms, coaxing them to suit collectively like a puzzle.
  7. Cowl with the chilled pastry circle, tucking the sides in between the peaches and the pan, then soften the remaining tablespoon of butter and brush the pastry with it. Sprinkle with the remaining 3 tablespoons of sugar, then pierce a number of instances with a knife to permit steam to flee throughout baking.
  8. Bake the tarte tatin for 45-55 minutes, or till the pastry is crisp and golden, the sugar has began to caramelize on prime, and the peaches and caramel beneath are beginning to bubble up on the edges.
  9. Take away the tarte from the oven and permit to sit down undisturbed for 10 minutes. Have prepared a big plate that can utterly cowl the highest of the tarte tatin. Utilizing excessive warning, place the plate over the pan and, utilizing an oven glove or tea towel wrapped across the exterior, rapidly flip the pan over and switch the tart out onto the plate in a single easy movement, being cautious of any sizzling liquid or steam which may escape. Serve with chilly peach leaf custard.


The ultimate step is kind of enjoyable to do on the desk, so I like to get the custard made and the tart all prepped as much as the final stage of tucking within the pastry, then chilling within the fridge till you sit right down to dinner. Then you’ll be able to pop it into the oven when you eat. This fashion you’ll be able to flip it out onto a serving plate proper in entrance of your company.

  • Prep Time: in a single day
  • Cook dinner Time: 1 hour
  • Class: dessert

Key phrases: peach, tart tatin

Excerpted from Love is a Pink Cake by Claire Ptak. Copyright 2023 Claire Ptak.


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