Peach Tart Tatin

I am having so much fun with this classic French tart. Once you get the hang of the caramel, you can put in anything. Some months ago I made a tomato and garlic Tart Tatin. Next I want to try with bananas!

This dessert uses very few ingredients and is so easy - although still managing to look impressive! I had some leftover peaches that needed eating so yesterday I made this. Perfect eaten warm with a little ice cream on the side.

Ingredients:

1 pack puff pastry
3 fresh peaches
200g white sugar
50g butter

Method:

De-stone and slice the peaches into 1cm slices. Put in a bowl to one side.

Put the sugar into the frying pan with 50ml of water and cook over a medium heat until the colour changes to a golden, fudgy colour. Add the butter and quickly stir in. The butter will cool the caramel, so work quickly. Take off the heat. Put the sliced peaches in the caramel, in a nice circular pattern. Put it back on the heat for a few moments, then take off the heat and allow to cool completely.

Heat the oven to 200 C. Cut the pastry to just a little larger than the top of the pan and lay it over the apples, tucking any bits in. Put in the oven for about 30 minutes until the pastry is golden. Leave to one side to cool for 5 mins and very carefully invert the tart onto a plate - do it quickly as you can as the sauce is runny!

Serve warm with ice cream, cream or hot, sweet custard.

 

Smoked Bacon & Tomato Soup

Well, I think we can safely say that summer is over. People in my street are closing their windows, debating putting the heating on and reaching for the comfy cardigan they haven't seen in a year, snuggling into its warmth. This weekend I did the same - its been a long week at work and I wanted a soft pair of thick socks and a large bowl of warming soup.

I don't know why I bought smoked bacon in the shopping this week - I can only assume it was an accident as I have never bought it before. But I decided it could be a perfect base for a soup. With tomatoes. Now I am so glad I did. It was perfect!

Ingredients:

2 leeks, sliced
1 carrot, sliced thinly
2-3 cloves garlic, chopped
1 tbsp. oil
800ml vegetable stock (cube is fine)
2-3 bay leaves
1 large potato, peeled and chopped into 1 cm cubes
1 400g tin chopped tomatoes
1 tbsp. dried parsley
250g smoked streaky bacon

Method:       (Serves 4)

In a large pan and on a low/medium heat, fry the leeks and carrots in a little oil for about 4 minutes to soften. Add the garlic and cook for another minute.

Add the hot stock and bring to the boil. Lower the heat to medium and add the potato, tomatoes and bay leaves. Season with pepper (the bacon will be bringing the salt) and leave to cook on low to medium for about 20 minutes or until the potato is cooked.

While the soup is cooking, snip the bacon into small pieces and fry in a dry pan (it will produce its own oil) until browning and crispy. Drain on kitchen paper.

Add the bacon and parsley to the soup and let simmer for a moment or two and then serve. In a large bowl with crusty bread on the side. Delicious!