Peach Tarte Tatin
This classic French upside-down caramelized peach tart starts in a skillet on the stovetop, where butter and sugar cook down into a rich amber caramel before fresh peach slices are nestled in and topped with a sheet of golden puff pastry.
Equipment
- 10-inch cast iron skillet - or other oven-safe skillet
- Rolling Pin - for rolling puff pastry
- Sharp paring knife - for peeling, halving, and pitting peaches
- Heat-resistant silicone spatula - for swirling caramel
- Candy thermometer - optional
- Silicone Pastry Brush - optional
- Large ceramic serving platter - at least 12 inches / 30cm diameter
- Wire cooling rack
- Heavy-duty oven mitts
Ingredients
- 4 to 5 large ripe but firm peaches - about 2 lbs / 900g, peeled, halved, and pitted
- 4 tablespoons unsalted butter - 55g / 2oz, cut into small pieces
- 3/4 cup granulated sugar - 150g / 5.3oz
- 1 sheet frozen puff pastry - about 9oz / 250g, thawed overnight in the refrigerator
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon - optional
- 1 tablespoon fresh lemon juice
For Serving
- Vanilla ice cream - optional
- Lightly whipped cream - optional
- Crème fraiche - optional
- Fresh raspberry coulis - optional
- Toasted slivered almonds - optional
- Powdered sugar - optional
Instructions
- Preheat oven to 375°F (190°C) and position rack in center. Place serving platter in refrigerator to chill. Let puff pastry sit at room temperature for 10 minutes before unfolding.
- Score an "X" on the bottom of each peach and blanch in boiling water for 30-60 seconds. Transfer to ice bath, then peel skins starting from the "X". Halve, pit, and toss with lemon juice.
- Heat skillet over medium heat for 1 minute. Add butter and melt, swirling to coat. Sprinkle sugar evenly over butter. Cook without stirring for 8-10 minutes until deep amber, swirling occasionally.
- Remove skillet from heat and carefully stir in vanilla and cinnamon. Arrange peach halves cut-side up in a concentric circle pattern, packing them tightly. Press gently into the caramel.
- Roll puff pastry into an 11-inch circle. Drape over peaches and tuck edges down around the sides of the skillet. Prick the pastry surface 4-5 times with a fork.
- Transfer skillet to oven and bake for 30-35 minutes until pastry is deep golden brown and caramel bubbles thickly around edges. Tent with foil if browning too quickly.
- Remove from oven and rest on wire rack for 5-10 minutes. Run a thin knife around the inner edge to loosen the caramel. Retrieve chilled serving platter.
- Place the cold platter face-down on the skillet. Using oven mitts, confidently flip in one smooth motion. Leave skillet inverted for 20-30 seconds, then lift straight up. Serve warm.
Notes
- Use ripe but firm peaches - they should give slightly near the stem but have no soft spots. Overly soft peaches will turn mushy in the caramel.
- Don't stir the caramel while it cooks - this encourages crystallization. Gently swirl the pan instead for a smooth, glossy caramel.
- Have your peaches prepped before starting the caramel as it moves quickly once it reaches the right color.
- Pack the peaches as tightly as possible - they shrink significantly during baking, and gaps will become empty spaces.
- Tuck the pastry edges firmly down around the skillet sides to create a defined crust wall that holds everything together.
- Be confident and decisive during the flip - hesitation is the enemy of a clean reveal. Do it in one smooth motion.
- The 5-10 minute rest before flipping is crucial - too soon and caramel runs everywhere, too long and it sticks to the pan.
- For a brown sugar caramel, replace half the granulated sugar with packed light brown sugar for deeper, more molasses-like flavor.
- To add a bourbon twist, stir 1 tablespoon of bourbon into the caramel along with the vanilla extract for oaky, dark caramel notes.
- Store covered at room temperature for up to 24 hours or refrigerate for up to 3 days. Reheat in a 325°F oven for 8-10 minutes to restore crispness.