Peach Tarte Tatin
This upside down French tart starts with peaches caramelized in butter and sugar right in the skillet. A sheet of puff pastry goes on top, the whole thing bakes until golden, and then you flip it onto a plate to reveal glossy, jammy peaches sitting on a flaky crust. It looks like something from a Parisian patisserie window, but it comes together with just a handful of ingredients and one pan.
Equipment
- 9 to 10 inch oven safe cast iron skillet heavy, oven-safe skillet that goes from stovetop to oven
- Rolling Pin
- Sharp paring knife
- Cutting board
- Wooden spoon
- Large flat serving plate wider than the skillet
- Offset spatula
- Oven mitts
- Digital instant-read thermometer optional, for checking caramel temperature
Ingredients
- 5 medium ripe but firm peaches halved, pitted, and cut into thick wedges (6 if smaller)
- 1/2 cup granulated sugar 100g
- 4 tablespoons unsalted butter 57g, cut into pieces
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon fresh lemon juice 15ml
- fine salt a pinch
- 1 sheet frozen puff pastry thawed according to package directions, all-butter preferred
- 1 tablespoon all purpose flour for rolling out the pastry
For Serving (Optional)
- vanilla ice cream or softly whipped cream, or lightly sweetened mascarpone
- extra caramel or apricot glaze for shine (optional)
Instructions
- Prepare peaches: Wash and pat dry. Halve, pit, and cut each half into 3 thick wedges. Toss with lemon juice and set aside.
- Make caramel: Preheat oven to 400°F. Place skillet over medium heat, add sugar in even layer. Let melt undisturbed for 2-3 minutes, then swirl pan as it liquefies and turns golden. Cook to deep amber color, about 6-8 minutes. Remove from heat, whisk in butter pieces a few at a time, then stir in vanilla and salt until smooth.
- Arrange peaches: Working quickly while caramel is warm, arrange peach wedges in tight concentric circles over caramel, rounded side down. Pack closely. Return skillet to medium heat and cook for 5 minutes to soften and reduce liquid.
- Roll and add pastry: On floured surface, roll pastry slightly to smooth seams. Cut into circle 1-inch larger than skillet. Drape over peaches, tuck overhang down inside edge. Cut 3-4 small slits in center for steam to escape.
- Bake tart: Place skillet in oven and bake for 25-30 minutes until pastry is deeply golden and puffed. Tent edges with foil if browning too quickly. Remove and rest 5-10 minutes.
- Flip and serve: Run offset spatula around edge to loosen. Place serving plate upside down over skillet. With oven mitts, flip confidently. Lift skillet slowly, letting extra caramel drizzle down. Rearrange any shifted slices and serve warm.
Notes
- Choose peaches that give slightly to gentle pressure but are not mushy; overripe fruit will turn watery in the caramel.
- Do not stir the sugar while it caramelizes, only swirl the pan. Stirring can cause the sugar to seize and turn grainy.
- Keep the puff pastry cold until the moment you need it; cold pastry puffs better in the hot oven.
- Flip the tart while it is still warm; a fully cooled tart is more likely to stick to the pan.
- Have your serving plate ready and nearby before you start the flip so you are not searching for it at the last second.
- Swap in nectarines or plums for part of the peaches for a mixed stone fruit variation.
- Stir a pinch of ground cinnamon or cardamom into the caramel for a warm spiced version, or add a splash of bourbon or dark rum.
- Store leftover slices covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to re-crisp the pastry; avoid microwaving.
- This tart does not freeze well once assembled, so plan to enjoy it fresh.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 39gProtein: 3gFat: 17gSaturated Fat: 9gCholesterol: 20mgSodium: 95mgFiber: 2gSugar: 24gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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