Peach Tarte Tatin

This peach tarte Tatin is made with puff pastry and caramelized peaches; it’s a delightful summer dessert that you can enjoy warm with a dollop of ice cream.

Prep Time 25

Cook Time 40

Servings servings

Calories 392kcal

Author Adina

Equipment

Cast iron skillet 9-10 inches/ 23-24 cm diameter
Oven mittens

Ingredients

4 peaches Note 1
½ cup granulated sugar 100 g
½ cup water 125 ml
3 ½ tablespoons unsalted butter 50 g
¼ teaspoon cinnamon
pinch of cardamom
1 sheet puff pastry about 9 oz/ 250 g, Notes 2, 3

Instructions

Preheat the oven to 375°F/ 180°C.
Peaches: Halve them and carefully remove the stove. Place the peaches aside.
4 peaches
Dissolve sugar: Place the cast iron pan on the stovetop. Add sugar and water and stir on medium-low heat until the sugar is dissolved.
½ cup granulated sugar / 100 g + ½ cup water / 125 ml
Caramelize sugar: Simmer on medium heat for about 5 minutes until the sugar is golden; be careful not to let it get too dark or burn.
Make the caramel: Add the butter and spices, then stir gently but continuously for another 2 minutes until the mixture reaches a smooth caramel consistency. At first, it may look grainy as the butter separates, but keep stirring until it becomes smooth and silky.
3 ½ tablespoons unsalted butter + ¼ teaspoon cinnamon + pinch of cardamom
Assemble tarte tatin: Place the peach halves, cut side up, into the pan with the caramelized sugar. If the pastry is rolled into a circle, lay it over the peaches and fold the edges down, tucking the fruit in as you go around. If your pastry is rolled into a rectangle, trim it lightly to get a rough circle slightly larger than the pan, about 11 inches/ 28 cm. If your pastry is not already rolled, roll it into an 11-inch/ 28 cm circle, too.
1 sheet puff pastry
Make a few small slits in the pastry using a small sharp knife.
Bake the peach tarte for about 40 minutes until golden brown. Remove it from the oven and let it stand for about 10 minutes.
Invert tarte tatin: Set a serving plate a bit larger than your pie dish on top of the tarte Tatin. Use oven mitts to grab the pan (super hot!) and flip it over carefully, letting the tart fall onto the plate. Serve warm with ice cream, custard, vanilla sauce, or whipped cream.

Notes

Peaches: I suggest buying one extra peach to ensure you have enough, especially if the ones you buy are smaller than mine. You can also use nectarines or canned peaches. Drain canned peaches well and pat them dry with a paper towel.
Puff pastry: You can use pre-made puff pastry from the grocery store's refrigerator section. Frozen puff pastry sheets work well, too - follow the package instructions to defrost them.
Rolling pastry: If you have a block of puff pastry, thaw it first and then roll it out into a circle slightly larger than the diameter of your pan. This will allow you to tuck the pastry underneath the peaches easily.

Nutrition