Smoked Peach Tarte Tatin
Ryan Flaherty is a deadset legend and whilst he has been isolating with his family, sorting out the home garden, he's shared some of his creations. This one is certainly special. Break this out for Sunday Dinner and surprise the better half!
5 Ripe Peaches cut into 6 wedges each
50g Softened Butter
50g Brown Sugar
1 Sheet Puff Pastry
Lane's Chocolate Sea-Salt Caramel Seasoning
Ice-Cream or cream to serve
Pre-heat BBQ/Oven to 180c/350f
Apply a thick layer of butter to cast iron or oven-proof pan, sprinkle the brown sugar and arrange the peaches on the base.
Apply a nice layer of Lanes Seasoning to the top of the peaches.
Fold edges of the puff pastry over into a circle and pinch off.
Lay pastry on top of peaches, folded edges down, and apply a thin coat of butter then a layer of Lane's Seasoning.
Place pan in BBQ/Oven for about 15 minutes until pastry is crispy and golden and butter is bubbling around sides.
Allow to cool for a few minutes before turning out onto plate.
Serve with Ice-Cream or Cream and a generous sprinkle of Lane's Chocolate Sea-Salt Caramel Seasoning
Recipe and photos: Ryan Flaherty