Tatin of Peaches Preserved in Syrup

Ingredients for cooking
  • 1 pack of shorcrust
  • 350 gr of sugar
  • 1 tbsp water
  • 9-10 half of peaches preserved in syrup
  • 1 small piece of Trevalli butter
  • 250 ml of Hoplà for whipping with sugar

Drain the peaches and cut in half.

Caramel: melt the sugar in a pan with a spoon of water and then add a small piece of Trevalli butter. Pour the caramel into a mould and level it. Place the peaches to form wedges and add few pieces of butter.

Cover the fruit with the shortcrust and press well on edges.

Cover the pastry with an aluminium foil and bake at 190° for 30 minutes. After 15 minutes, remove the aluminium.

Remove the tatin from the oven and place it immediately on a large plate with edges.

Whip the Hoplà for whipping with sugar and serve the tatin sliced.


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