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Peach Tarte Tatin Recipe

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3.9 from 51 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Peach Tarte Tatin is a delightful French dessert featuring caramelized peaches baked under a flaky puff pastry crust. The peaches are simmered in a buttery cinnamon and cardamom-infused caramel, then covered with pastry and baked until golden and bubbly. Served warm, this elegant tart pairs beautifully with ice cream, custard, or whipped cream for a perfect balance of sweet and spiced flavors.

Ingredients

Fruit

  • 4 peaches, halved and pitted

Caramel

  • ½ cup granulated sugar (100 g)
  • ½ cup water (125 ml)
  • 3 ½ tablespoons unsalted butter (50 g)
  • ¼ teaspoon cinnamon
  • Pinch of cardamom

Pastry

  • 1 sheet puff pastry (about 9 oz / 250 g)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (180°C) to ensure it is hot and ready to bake the tarte tatin perfectly.
  2. Prepare the Peaches: Halve the peaches and carefully remove the pits. Set the peach halves aside for assembling.
  3. Dissolve the Sugar: Place a cast iron pan on the stovetop over medium-low heat. Add the granulated sugar and water, stirring occasionally until the sugar is fully dissolved.
  4. Caramelize Sugar: Increase heat to medium and simmer the sugar mixture for about 5 minutes until it turns a golden color. Watch closely to avoid burning the caramel.
  5. Add Butter and Spices: Stir in the unsalted butter, cinnamon, and a pinch of cardamom. Keep stirring gently but continuously for 2 more minutes until the caramel becomes smooth and silky, despite initial graininess.
  6. Assemble the Tarte Tatin: Arrange the peach halves cut side up in the caramel within the pan. Roll out the puff pastry to an 11-inch (28 cm) circle, then lay it over the peaches. Fold the edges down around the fruit to encase them.
  7. Make Ventilation Slits: Using a small sharp knife, make a few small slits in the top of the pastry to allow steam to escape during baking.
  8. Bake: Place the assembled tarte tatin in the preheated oven and bake for about 40 minutes until the pastry is golden brown and puffed.
  9. Rest: Remove from the oven and let it stand for approximately 10 minutes to allow the caramel to set slightly.
  10. Invert the Tarte Tatin: Place a serving plate slightly larger than the pan over the top of the skillet. Wearing oven mitts, carefully flip the pan to invert the tart onto the plate so the peaches are on top. Serve warm with your choice of ice cream, custard, vanilla sauce, or whipped cream.

Notes

  • You can use fresh ripe peaches for best flavor, but slightly underripe peaches work well to hold their shape during cooking.
  • If you prefer a different spice profile, feel free to experiment with nutmeg or ginger instead of cardamom.
  • The cast iron pan is preferred for even heat distribution and proper caramel development but a heavy oven-safe skillet also works.
  • Make sure the puff pastry is thawed and rolled to a size just larger than your pan for perfect coverage.
  • Handle the pan carefully when inverting as it will be very hot and the caramel is liquid and sticky.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/peach-tarte-tatin-recipe/