South African Peach and Thyme Filo Tarte Tatin

Eating seasonally, and being more mindful of what you eat is a great thing for us to do. Not only does it make us more conscious of the food we are eating, and to only eat when hungry, but when you eat seasonally, you are eating the produce as it is meant to be eaten. The taste will be better, and the quality and freshness of it will be better too.

I have posted a few recipes recently about South African pear and apple season, which is pretty much the opposite to the British apple season (theirs is from now and over summer. Our starts more towards September and October). But from now until the end of the month, South African peaches are also in season. You should be able to find them in the larger British supermarket chains if you wanted to give this a go. There will be other peaches in stores, but the freshest and the ones most in season during the month of April are the South African ones.

The flavour and quality of peaches from South Africa is exceptional due to the country’s sunshine, which is the ideal climate and near perfect growing conditions. South African fruit is also an ethical choice because of its role in developing the country in the last 20 years.

South African Peach and Thyme Filo Tarte Tatin

Serves 4

Ingredients:

  • 6 sheets of filo pastry
  • 2 tbsp. of unsalted butter, melted
  • 120g of caster sugar
  • 85g of unsalted butter
  • 2 ripe South African peaches, cut into segments
  • 2 sprigs of thyme

What To Do: 

  1. Preheat the oven to 190ºC.
  2. In a 20cm ovenproof frying pan, heat the butter and sugar over a medium heat without stirring until it becomes like caramel.
  3. Lay the sprigs of thyme down in the caramel and top with the peach slices. Cook for a couple of minutes until softened the remove from the heat.
  4. Lay down a sheet of filo onto the work surface, brush with melted butter and lay another on top, repeat this process with all 6 sheets and then lay on top of the pan, carefully tucking the pastry into the pan to create a snug lid. Brush with a little butter and pop into the oven for 15-20 minutes or until golden brown.
  5. To serve, carefully place a plate on top of the pan and in one swift movement turn it upside down.
  6. Serve the tarte tatin whole for everyone to dig in with some good quality vanilla ice cream.

It would be great to hear if you give this a go! it is easier than you think, and such a show stopper when you present it on your dining table.

*The recipe is used with permission from Nicola “Milly” Millbank. Her new book, Milly’s Real Food, is available nationwide, HQ/HarperCollins £20.

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