Here ya go Cookites, (Is that how we address ourselves as a group on this board?)
Anywhoo, I watched the video about a million times and wrote down the recipe and instructions for you all to enjoy.
Quick Note: Remember Jacques used canned apricots. I am using canned peaches.
Quick Canned Peach Tart
by Jacques Pepin
Spice Up Your Life (212): Jacques Pépin: More Fast Food My Way
Serves: 2
INGREDIENTS:
For the Tortilla:
1 flour tortilla (in video he said 8 to 10 ounce sheet)
1 tablespoon butter
1 tablespoon of sugar
For the Peaches:
2 (14 or 15 oz.) cans of peaches in heavy syrup
1 tablespoon of butter
1 tablespoon of sugar
For the Glaze:
Syrup from the drained peaches
1/4 to 1/2 cups of sugar (sweeten to taste)
DIRECTIONS:
For the Tart:
Preheat oven to 375°F to 400°F degrees Fahrenheit. (depending on your oven)
Put about 1 tbsp. butter on a sheet pan lined with parchment paper.
Put pan in preheated oven and melt butter.
Take pan with melted butter out of oven and sprinkle a tablespoon of sugar over the melted butter.
Rub the tortilla in butter-sugar mixture.
Then flip over so bottom is greased.
This will cause the sugar to make a caramel on the bottom of the tortilla.
Place the sliced peaches on the tortilla cut side up.
Dot about a tablespoon of butter on peaches in little bits.
Then sprinkle a tablespoon of sugar on peaches.
Glaze for the Tart:
Drain the syrup into a pan with 1/4 to 1/2 cup of sugar and cook on low until the syrup has been reduced to a thick glaze. (Sweeten to taste)
Baking the Tart:
Bake in preheated oven for about 20 minutes.
The tart will be done when the peaches are cooked through and the tortilla is lightly browned around the edges.
Remove from oven.
Place the tart on a plate or cutting board and be sure to move the tart around a little because if the caramel is still wet the tortilla will stick to the plate or cutting board.
Lastly, pour the glaze over the top of the peaches for the extra sweetness.
You can add crushed nuts over the top.
Hazel nuts, pistachios, almonds or pecans etc..
In addition to the glaze you could also add a tablespoon or two of apricot or peach jam.
COOK'S NOTES:
Serves: 2
Depending on the size of the fruit sometimes you will use 1 can or 1 1/2 cans. (per Jacques)
Enjoy
