Peach and raw ham tarte tatin with szechuan-pepper ice cream
Second course

Peach and raw ham tarte tatin with szechuan-pepper ice cream

  • 45 min
  • 6 people
  • Medium
Recipe by

Federico Quaglia


Ingredients for 1 tarte

  • 1 roll of puff pastry for cakes
  • 4 not-too-ripe peaches
  • 120 g raw ham
  • 40 g butter
  • 25 g sugar

Ingredients for the ice cream

  • 500 ml full cream milk
  • 150 ml cream
  • 140 g caster sugar
  • 20 g powdered milk
  • szechuan pepper


Heat the milk with cream, sugar and as much szechuan pepper as you wish and, when the temperature reaches 85 degrees, remove from the fire and add powder skimmed-milk. Filter and quickly let it cool by stirring very rapidly in a bowl immersed in water and ice cubes.
Let the mix rest for one night in the fridge then knead it in an ice-cream machine.
Wash the peaches, peel them, cut into slices and wrap half of them in the raw ham slices.
In a cake tin melt butter and sugar and alternate a slice of peach with a slice of ham-wrapped peach.
Cover with puff pastry, pierce it with a fork and bake for 30 minutes at 180 degrees until it is cooked and golden brown.
When it is lukewarm, turn it on a serving plate.
Serve lukewarm with the szechuan-pepper ice cream.

Buon appetito ;-)

This recipe is made with

76711 Prosciutto Crudo
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