Tarte tatin with fresh peaches

Name: tarte tatin with fresh peaches
Total time: 60 min
Yield: 10
Ingredients: 150 gram flour; 100 gram fine cristalsugar; 150 gram butter; 1 egg yolk; 45 peach; 5 tray blueberry; 5 macaroon

Ingredients

Directions

Cut the butter into thin slices.
Crumble the cookies.
In the food processor, mix the flour with a quarter of the sugar, half of the butter and a pinch of salt into a crumbly mixture.
Add the yolk and, if necessary, 1 tablespoon of cold water and mix everything into a dough.
Form the dough into a ball and let it stiffen something in the refrigerator.
Meanwhile, halve the peaches, remove the seeds and pull the peel off with a pointed knife.
Divide the remaining slices of butter over the bottom of the cake tin and sprinkle the rest of the sugar over it.
Place the peaches with the convex side down in the mold and sprinkle the blueberries between them.
Fill the cavities of the peaches with the bitter biscuit crumb.
Roll the dough on a floured surface to a round piece that is slightly larger than the shape and put the dough on the peaches.
Press the dough down slightly along the edge.
So far you can prepare the cake.
Slide the mold for three quarters of an hour before serving in the oven and switch the oven to 200 ° C.
Fry the cake until golden brown and done in 35-40 minutes.
Remove the mold from the oven and place a flat dish on it.
Turn the cake directly on the scale.
Serve the tarte tatin warm with a scoop of ice cream or walnut ice cream.