There’s something magical about cast-iron pans, isn’t there? They’re full of tasty memories and hold our hopes for future meals. The same characteristics that create crispy bacon help turn ripe summer peaches into a masterpiece. In this tarte tatin, we swapped apples for peaches, and the result is sweet, satisfying, and—with the help of some rich vanilla ice cream—completely decadent.
Peach Tarte Tatin
Yields: 6 servings
- 5 to 6 fresh peaches, sliced into 8 wedges each
- 2 tablespoons fresh lemon juice
- ⅔ cup plus 2 tablespoons sugar, divided
- ¼ cup butter
- ½ (17.3-ounce) package frozen puff pastry, thawed
- In a medium bowl, combine peaches, lemon juice, and 2 tablespoons sugar.
- In a 10-inch cast-iron skillet, melt butter over medium heat, swirling to coat sides of pan. Sprinkle remaining ⅔ cup sugar over butter. Place peaches in tight concentric circles on top of sugar. Cook, without stirring, until butter mixture turns a caramel color, 20 to 30 minutes.
- Preheat oven to 400°.
- Remove skillet from heat, and place on a rimmed baking sheet. Place puff pastry over fruit. Using a spatula or fork, gently fold edges down between inside edge of pan and fruit, being careful, as pan is still very hot.
- Bake until golden brown, about 30 minutes. Let cool in pan for 5 minutes. Carefully invert onto a serving plate. Reposition any peach slices that may have stuck to pan. Let cool on plate for 10 minutes before serving.