High in fibre and an excellent source of vitamin A and C, South African peaches are a powerhouse of nutrients – and this tarte tatin is packed with them
• I6 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
1 Preheat the oven to 190C.
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.
5 Brush with a little butter and pop into the oven for 15-20 minutes or until golden brown.
6 To serve, carefully place a plate on top of the pan and in one swift movement turn it upside down.
7 Serve the tarte tatin whole for everyone to dig in with some good quality vanilla ice cream
Recipe courtesy of Nicola Millbank, extracted from Milly’s Real Food by Nicola “Milly” Millbank