Peach Tarte Tatin
Author: Kuhn Orchards
- 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
- 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
- Blend first 5 ingredients in food processor. Gradually add the cold sliced butter, pulsing the processor until coarse meal forms.
- Add 3 Tbsp. ice water and the vinegar, pulsing the processor until moist clumps form. Add more water if dough is dry.
- Form dough into a ball and then flatten into a disk. Wrap in plastic; chill at least 1 hour and up to one day.
- Roll out dough on lightly floured surface to an 11 inch round. Transfer to a rimless baking sheet. Cover and refrigerate while preparing filling.
- Preheat oven to 425 degrees.
- Stir sugar and 3 Tbsp water in heavy ovenproof 9 inch diameter skillet (preferably cast-iron) until sugar dissolves.
- 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.
- Turn off heat. Add butter; stir until melted and smooth. Cool 2 minutes.
- Arranging Peaches in Syrup Skillet
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters in ring around peach half. Place remaining peach half and quarters on top of first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- 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.
- Cool in pan on rack for 10 minutes.
- Place serving platter atop skillet. Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.