Peach Tarte Tatin
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
1 tart
ingredients
-
Crust
- 1 2⁄3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon orange zest
- 1⁄8 teaspoon baking powder
- 1⁄8 teaspoon salt
- 9 tablespoons chilled unsalted butter, cut into small pieces
- 3 tablespoons ice water
- 1 1⁄2 teaspoons apple cider vinegar
-
Filling
- 3⁄4 cup sugar
- 3 tablespoons water
- 1⁄4 cup unsalted butter, cut into small pieces, room temperature
- 3 lbs peaches, peeled, 1 peach halved, remainder quartered
- whipped cream (for serving)
directions
- For crust---------------.
- Blend first 5 ingredients in processor.
- Using on/off turns, cut in butter until coarse meal forms.
- Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round.
- Transfer to rimless baking sheet.
- Cover and refrigerate while preparing filling.
- For filling--------------.
- Preheat oven to 425°F.
- Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
- Turn off heat.
- Add butter; stir until melted and smooth.
- Cool 2 minutes.
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
- Press remaining peach half and quarters, rounded side down, atop first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry 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 10 minutes.
- Place platter atop skillet.
- Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Tweaks
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.