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Municipio di Pordenone
Tatin di pesche e pistacchi
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Tatin di pesche
Peach tart
Serves 8
6 large freestone peaches
4 tablespoons unsalted butter
½ cup sugar
½ cup unsalted, chopped pistachio nuts
Dough ingredients
1 stick unsalted butter at room temperature
1 ¾ cup all purpose flour
2 teaspoons baking powder
½ cup sugar
2 egg yolks
zest of 1 lemon
pinch of salt
2-3 tablespoons milk
In a food processor place all the dough ingredients except the milk. Pulse till evenly crumbly. Add the milk, one tablespoon at the time till a ball forms.
Let rest for half-hour.
Peel and cut in half the peaches.
Place a round 10-inch baking pan over the stove, add 4 tablespoons butter and ½ cup sugar; melt the butter and stir.
Add the peache halves, cut side up, continue cooking over a gently heat till the sugar begins to caramelize. Remove from heat.
Roll the prepared dough into a 10 inch round, place it over the peaches in the pan, and place it in a preheated 380 oven.
Bake for 25 minutes till golden and bubbly.
Remove from oven and let cool for 5 minutes then invert onto a serving dish.
Sprinkle the pistachio nuts on top, let cool completely before serving.
