![]() Serve with: whipped cream crème fraiche, ice cream or vanilla custard sauce Peach upside down tart (Photo by Kim Sunée) Peach upside down tartġ (14-ounce) sheet frozen all-butter puff pastry, thawedĦ to 7 just ripe peaches (about 1 1/2 to 2 pounds), halved and pitted (no need to peel)įresh thyme sprigs lavender or lemon verbena Serve warm or at room temp with optional garnishes. If it feels like bottom is sticking, place pan on burner and warm bottom slightly until bottom starts to liquify just slightly before flipping over and out onto a cutting board or plate. Note: If you wait too long to invert and bottom congeals, shake pan slightly. Gently nudge any wayward endives back into place using a spatula or spoon. Cover pan with a plate slightly larger than the skillet or a cutting board and carefully and quickly flip pan over onto cutting board. Remove from oven and let sit 5 to 10 minutes. Place sheet pan with tart in oven and let cook, about 25 to 35 minutes, until pastry is golden brown and cooked through. Remove rolled dough from fridge and place quickly over endives, using a silicone spatula to help tuck dough into sides of skillet make sure slits are cut into top of dough. Place skillet on a sheet pan lined with aluminum foil this helps with excess drippings. Shake pan to loosen any endives that might stick to bottom of pan. Sprinkle fresh orange or lemon juice over. Endive should be golden and softened and some of the liquid starting to evaporate. Arrange endive cut side down and allow to cook, shaking and swirling pan to avoid sticking, about 10 minutes or so. Adjust heat so butter and sugar do not burn. Turn endive occasionally until coated all over and edges begin to wilt, about 5 minutes. Add endive and season with salt and pepper, and freshly grated nutmeg. Sprinkle sugar over butter and stir or swirl pan until sugar is mostly dissolved. Smear butter across bottom of a heavy-bottomed 10-to-11-inch well-seasoned or non-stick ovenproof skillet with 2-inch high sides set over medium heat. Cut endive lengthwise in half with core intact. ![]() Transfer dough to a sheet pan and cut 3 two-inch slits across center of dough and place in fridge until ready to use. ![]() On a lightly floured clean kitchen surface, using a rolling pin, roll dough into an 11-to-12-inch round or square, depending on size of pan using, about 1/8-inch thick.Optional garnishes: cured black olives fresh herbs goat cheese orange zest crème fraîche Leaves from 1 sprig fresh thyme or rosemaryĢ tablespoons fresh orange juice (or lemon juice) The peach version pairs well with whipped cream, crème fraîche, vanilla ice cream or vanilla custard sauce.Īn endive tart (Photo by Kim Sunée) Endive tartġ (14-ounce) package frozen all-butter puff pastry, such as Dufour, thawed Serve the endive tart as is or dollop with crème fraîche or fresh soft goat cheese alongside a green leaf salad tossed in a zingy vinaigrette. ![]() Alternatively, use your favorite pie crust recipe. I usually buy several boxes to keep on hand in the freezer. For store-bought, Natural Pantry in Anchorage often carries Dufour all-butter pastry in the freezer section. If you’re into making your own rough puff, have at it. As for the flip, gather all your muster to carefully and quickly turn the tart over. You might want to try the savory version first, maybe even add some sliced onion with the endive, which is more forgiving as it releases less liquid than juicy fruit. It takes a few times making this to perfect both the amount of liquid and the flip. Make sure to use a heavy-bottomed ovenproof skillet with high sides, about 2 inches. It helps to drain any excess liquid from the fruit before flipping it out. As for sweeter versions, note that peaches and other summer fruit will have more juice and liquid compared to vegetables, i.e., endive and onion, so take care to use ripe but firm peaches - they’ll retain their shape better - and to allow time to reduce the liquid and caramel in order to avoid the dreaded soggy bottom. Look for blemish-free spears of endive with tightly packed leaves that aren’t too water-logged. For a savory version, I love the bitterness of Belgian endive against the buttery, flaky pastry that caramelizes with just a bit of sugar and citrus. Named after the Tatin sisters of Orléans, who accidentally flipped their intended dessert and served it to great applause, turning it into a legendary triumph. I’ve been riffing on this classic French apple tarte Tatin for years. An endive tart (left) and peach tart can be made using a similar method. ![]()
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