Peach Tarte Tatin

tarte tatin

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
  1. In a medium bowl, combine peaches, lemon juice, and 2 tablespoons sugar.
  2. 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.
  3. Preheat oven to 400°.
  4. 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.
  5. 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.



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