Peach Tart Tatin

How to Make Peach Tart Tatin

1. 1

   Step 1: Make the caramel in the skillet

   Preheat the oven to 400°F (200°C). In a 9-inch (23 cm) ovenproof heavy skillet, sprinkle the granulated sugar in an even layer over the bottom and heat over medium; as the sugar begins to melt at the edges, gently shake the pan or swirl with a spatula until it turns a deep amber. Remove from heat briefly and stir in the butter, cinnamon and salt until smooth and glossy, then return to very low heat to keep it fluid while you prepare the fruit.

   For this step

   • 3/4 cupgranulated sugar
   • 6 tbspunsalted butter
   • 1/2 tspground cinnamon
   • a pinchfine sea salt
   
2. 2

   Step 2: Prepare the peaches

   Peel the peaches (use a paring knife or blanch 20–30 seconds and shock in ice water to loosen skins), halve and remove the pits, then slice each half into 3–4 thick wedges. Toss the peach wedges with the lemon juice and vanilla so they don't brown and to add brightness.

   For this step

   • 6 mediumripe peaches
   • 1 tbspfresh lemon juice
   • 1 tsppure vanilla extract
   
3. 3

   Step 3: Arrange peaches in the caramel

   Working quickly, arrange the peach wedges snugly cut-side up in concentric circles over the hot caramel so they form a decorative pattern; pack them tightly as they will shrink slightly in the oven. Return the skillet to medium-low for 3–4 minutes to let the peaches glaze in the caramel and release a little juice—tilt the pan carefully and spoon hot caramel over any dry spots.
   
4. 4

   Step 4: Cover with puff pastry

   Roll the thawed puff pastry on a lightly floured surface to be about 1/8 inch (3 mm) larger than the skillet diameter, then dock with a fork. Lay the pastry over the peaches, tucking the edges down around the fruit inside the skillet so the crust will seal against the caramel.

   For this step

   • 1 sheetstore-bought puff pastry, thawed (9–10 inch sheet)
   
5. 5

   Step 5: Bake then rest briefly

   Bake in the preheated oven until the pastry is puffed and deep golden, about 25–30 minutes; watch that the caramel doesn’t burn. Remove from the oven and let rest 8–10 minutes (this keeps the caramel from running too violently when inverted).
   
6. 6

   Step 6: Invert, slice and serve

   Using oven mitts, run a spatula around the inside edge to loosen, then place a large rimmed serving plate over the skillet and carefully invert the skillet and plate together—stand back a moment to avoid hot caramel. Slice into 8 wedges and serve warm (1 slice per serving), optionally with vanilla ice cream or whipped cream.
   

1. Preheat the oven to 400°F (200°C). In a 9-inch (23 cm) ovenproof heavy skillet, sprinkle the granulated sugar in an even layer over the bottom and heat over medium; as the sugar begins to melt at the edges, gently shake the pan or swirl with a spatula until it turns a deep amber. Remove from heat briefly and stir in the butter, cinnamon and salt until smooth and glossy, then return to very low heat to keep it fluid while you prepare the fruit.
2. Peel the peaches (use a paring knife or blanch 20–30 seconds and shock in ice water to loosen skins), halve and remove the pits, then slice each half into 3–4 thick wedges. Toss the peach wedges with the lemon juice and vanilla so they don't brown and to add brightness.
3. Working quickly, arrange the peach wedges snugly cut-side up in concentric circles over the hot caramel so they form a decorative pattern; pack them tightly as they will shrink slightly in the oven. Return the skillet to medium-low for 3–4 minutes to let the peaches glaze in the caramel and release a little juice—tilt the pan carefully and spoon hot caramel over any dry spots.
4. Roll the thawed puff pastry on a lightly floured surface to be about 1/8 inch (3 mm) larger than the skillet diameter, then dock with a fork. Lay the pastry over the peaches, tucking the edges down around the fruit inside the skillet so the crust will seal against the caramel.
5. Bake in the preheated oven until the pastry is puffed and deep golden, about 25–30 minutes; watch that the caramel doesn’t burn. Remove from the oven and let rest 8–10 minutes (this keeps the caramel from running too violently when inverted).
6. Using oven mitts, run a spatula around the inside edge to loosen, then place a large rimmed serving plate over the skillet and carefully invert the skillet and plate together—stand back a moment to avoid hot caramel. Slice into 8 wedges and serve warm (1 slice per serving), optionally with vanilla ice cream or whipped cream.