Tarte tatin with peaches
Instructions
Sprinkle the flour with a pinch of salt, then knead it quickly with 150 g.
of butter softened at room temperature and the egg.
Cut into a cake and put it in the fridge wrapped in film.
Spread remaining butter on the bottom of a baking sheet at low 28 cm edges.
in diameter and sprinkle with 50 g of sugar.
Peaches cut in half, remove the core, Peel, cut into wedges and put them in the pan.
Spolverizzateli with remaining sugar.
Put the pan on low heat (preferably with a retina break flame), until the sugar has caramelised, but not too dark.
Take the dough with a rolling pin and cut into a little wider than the pan.
Spread on peaches by dropping the edges inside.
Bake in oven at 180 degrees already warm for 30 minutes.
Turn the cake on a serving platter and serve lukewarm.