Recipe Laurent Deslandes Styling Raphaella Frame-Tolmie Photograph Sean Calitz
for the caramel
100g honeybush honey
juice of 1 lemon
for the tarte tatin
8 small white peaches, peeled
1 roll of ready-made puff pastry, cut into discs
for the goats’ cheese curd
1 cinnamon stick
2 cardamom pods
1 star anise
1 vanilla pod
100g soft goats’ cheese
spun sugar, to garnish
Preheat the oven to 220°C. To make the caramel, combine the sugar and honey in a saucepan and heat without stirring until the sugar is melted and begins to turn the colour of tea. Add the butter and lemon juice, stir through and pour the caramel into four 10cm round moulds.
Quarter the peaches and arrange the pieces in concentric circles, round side down, in the caramel. Cover each mould with a disc of puff pastry and bake for 10 minutes. Reduce the heat to 180°C and bake for a further 20 minutes. Remove from the oven and allow to cool slightly before turning out onto a plate.
To make the goats’ cheese curd, combine the spices, water and sugar in a saucepan and bring to the boil. Reduce by half, strain the spices, discarding them, and allow the syrup to cool. Whip the goats’ cheese and cream together, slowly adding the cooled syrup to taste. Top each tart with a little curd and garnish with spun sugar.
This recipe is from the February 2012 House and Leisure Food issue.