fingers have been all over it.”
We are off visiting both of our families over the next week. My parents still do not have a computer at home…only at my dad’s office, so I will be out of touch for a while. Plenty of delicious posts are scheduled, so be sure to come back on Monday, Tuesday, Wednesday and Friday. Yikes…I DO need a vacation. xo
I grew up watching Julia Child as she cooked her way into our hearts on The French Chef. My mom, sisters and I would sit around our black and white television in the days of 4 stations and no remote control, giggling at Julia and her kitchen antics. My mom wrote to our local PBS after a paella episode and the photo copied recipe soon arrived by mail. It became a favorite dish for my parents’ dinner parties and our family celebrations. With the plethora of peaches in my kitchen and a few fruit flies starting to swarm, I dug out my Julia Child cookbooks and started wondering if I could make her classic tarte tatin with peaches instead of apples.
Well, the answer is yes…but I must warn you first. Peaches produce much more liquid than apples when baked. Boiling down some of the extra juices after baking, without completely evaporating them all, is a necessity. I didn’t do this. I had a nice sticky countertop from all the liquified caramel that poured out of my pan while flipping. It was still a sensational dessert…but I know why Julia doesn’t mention peaches as a substitute for golden delicious apples…only pears. Also take note: Julia mentions that you might need to rearrange your fruit after plating. Yup, all the peach slices were piled on one side of the crust after the inversion…but it was simple to replace them in a pretty design.
I simplified this recipe by using a prepared puff pastry dough. It was incredibly easy to work with and eliminated fiddling with rolling out a pastry round. The caramel topping was fantastic over the peaches and the puff pastry worked like a charm. My peach loving family found this to be a scrumptious end to our Sunday meal. I hope you will all celebrate Julia’s birthday by opening up one of her cookbooks and trying out a new recipe. Julia would have turned 100 this month. Please scroll down to check all the amazing dishes prepared by the #SundaySupper group today in honor of Julia Child…and join us in the mission to bring family meals back into your homes.
― Julia Child
Peach Tarte Tatin…adapted from The Way to Cook
6 peaches, peeled and each cut into 8 slices
The zest and juice from one lemon
1 1/2 cups sugar, divided
6 tablespoons butter
1 sheet puff pastry, defrosted in refrigerator
Ice cream and powdered sugar, optional
Toss peach slices with lemon zest and juice and 1/2 cup sugar. Set aside.
Melt butter in a 8 or 9 inch cast iron skillet over medium high heat. Add the remaining 1 cup of sugar and stir with a wooden spoon, cooking till syrup bubbles and turns a caramel brown color. Remove from heat.
Drain peaches well and arrange over top of caramel in a pretty pattern, mounding extras in a second layer over the top. Return the pan to medium high heat and cook for 20-25 minutes till peaches soften and juices become syrupy. Remove from heat. Preheat the oven to 425º.
Cut out a round of puff pastry 1 inch wider than your pan. Cut a few vent holes in the center then place over fruit, tucking edges between the edge of the pan and the peaches.
Bake for 20 minutes till puff pastry is puffed and browned. Remove from oven. Check to see if juices are very liquid. If so, return pan to burner to thicken juices slightly. Carefully flip tart onto a serving plate. Rearrange fruit slices as needed. Serve with ice cream and a sprinkling of powdered sugar if desired.
If you have young children or grandchildren, you’ll love to introduce them to Julia Child through Minette’s Feast by Susanna Reich…a story of Julia and her cat. The exquisite drawings pull you right into her Paris kitchen of the 1940′s. Minette, her adopted stray, feasted only on mice and birds, till Julia mastered French cooking. A charming story sure to delight both young and old.
Disclosure: The author provided me with a copy of this delightful book to review. The opinions stated are my own and I was not compensated other than receiving a complimentary book.
Râpée Morvandelle- Cindy’s Recipes and Writings
Croissants – Cookistry
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème) – cbsop.com
Cheese and Bacon Quiche – Tora’s Real Food
Tuna Salad Nicoise – Magnolia Days
Potato and Onion Soup (Potage Parmentier) – Shockingly Delicious
Blood Orange, Walnut, and Rocket Salad – Granny’s Down Home Southern Cooking
Croque Monsieur – Webicurean
Spinach and Cream Cheese Pancakes – Happy Baking Days
Julia’s Chicken Salad – My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) – The Wimpy Vegetarian Provencal Tomato Quiche – Are You Hungry?
Quiche Lorraine and Mixed Green Salad – Spoon & Saucer
Bouillabaisse – The Girl in the Little Red Kitchen
Boeuf Bourguignon – Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages – Doggie at the Dinner Table
Boeuf Bourguignon – Hezzi-D’s Books and Cooks
Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) – Kimchi Mom
Salmon en Papillote – Girlichef
Poached salmon with cucumber sauce – Katherine Martinelli
Wild Mushroom and Herb Stuffed Chicken – Mama Mommy Mom Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) – Avacado Pesto Julia’s Kunming Connection: Chinese Steampot Chicken – My Kitchen and I
Poulet au Porto – Family Foodie
Hollondaise over Blanched Asparagus – The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) – Home Cooking Memories
Ratatouille – Basic n Delicious
French-style country pate- There and Back Again
White Bean Dip with Homemade Tortilla Chips- Momma’s Meals
Oeufs à la Diable – What Smells So Good?
Soubise – The Weekend Gourmet
Ratatouille – Cupcakes & Kale Chips
Cream Cheese and Lemon Flan – Juanita’s Cocina
Strawberry Sherbert in Cooky Cups – Cravings of a Lunatic
Creme Brulee – Wine Everyday
Mousseline Au Chocolat – Small Wallet Big Appetite
Peach Tarte Tatin – That Skinny Chick Can Bake
Cinnamon Toast Flan – Vintage Kitchen Notes
Dark Chocolate Crepes – Family Spice
Crepes Fines Sucrees – Mangoes and Chutney
Pommes Rosemarie: Apples Rosie – The Daily Dish Recipes
Espresso Soufflé – Chocolate Moosey
Best Ever Brownies – In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake – MrsMamaHen
Orange Spongecake Cupcakes – Mama’s Blissful Bites
Orange Mousse with Greek Yogurt – Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops – Big Bear’s Wife
Wine Pairings – Relishing Food and Wine; Thanks to Julia Child! ENOFYLZ