Peach Tarte Tatin

Peach Tarte Tatin
  • Crust
  • 1⅔ cup flour
  • 2 Tbsp. sugar
  • 1 tsp. grated orange peel
  • ⅛ tsp. baking powder
  • ⅛ tsp. salt
  • 9 Tbsp. chilled unsalted butter, cut into small pieces
  • 3 Tbsp. (or more) ice water
  • 1½ tsp. apple cider vinegar
  • Filling
  • ¾ cup sugar
  • 3 Tbsp. water
  • ¼ cup unsalted butter, room temperature, cut into pieces
  • 3 pounds peaches, peeled and quartered
  • 1 peach, peeled and cut in half
  1. Crust
  2. Blend first 5 ingredients in food processor. Gradually add the cold sliced butter, pulsing the processor until coarse meal forms.
  3. Add 3 Tbsp. ice water and the vinegar, pulsing the processor until moist clumps form. Add more water if dough is dry.
  4. Form dough into a ball and then flatten into a disk. Wrap in plastic; chill at least 1 hour and up to one day.
  5. Roll out dough on lightly floured surface to an 11 inch round. Transfer to a rimless baking sheet. Cover and refrigerate while preparing filling.
  6. Filling
  7. Preheat oven to 425 degrees.
  8. Stir sugar and 3 Tbsp water in heavy ovenproof 9 inch diameter skillet (preferably cast-iron) until sugar dissolves.
  9. Increase heat to high and boil without stirring until syrup turns a light amber color. Occasionally swirl the pan, and scrape sides down with rubber spatula - about 6 minutes.
  10. Turn off heat. Add butter; stir until melted and smooth. Cool 2 minutes.
  11. Arranging Peaches in Syrup Skillet
  12. Place 1 peach half, rounded side down, in center of pan.
  13. Arrange peach quarters in ring around peach half. Place remaining peach half and quarters on top of first layer.
  14. Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
  15. Place chilled pastry round atop hot fruit. Let stand 3 minutes to soften. Tuck dough edges around fruit. Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
  16. Cool in pan on rack for 10 minutes.
  17. Place serving platter atop skillet. Using oven mitts, invert tart onto platter.
  18. Serve warm with whipped cream.


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