Peach Tarte Tatin Recipe (Video)
This peach tarte tatin is an easy, delicious, one-pan dessert! As the peaches simmer in the butter and sugar over the stove, they absorb a delicious caramel sauce as well as release their juices, giving the sauce a hit of peach flavor.
Servings: 6
Calories: 358kcal
Equipment
Ingredients
- ⅓ cup brown sugar
- 1 tablespoon butter
- ¼ cup dark rum
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4-6 yellow peaches halved, pitted and peeled
- 1 sheet frozen puff pastry thawed
Instructions
- Preheat the oven to 375°F.
- Add brown sugar, butter, rum, vanilla and salt to a medium (8” to 9") cast iron skillet.⅓ cup brown sugar, 1 tablespoon butter, ¼ cup dark rum, 1 tablespoon vanilla extract, ¼ teaspoon salt
- Cook over medium heat, stirring often, until the mixture starts to thicken and darken (about 8 minutes). Be careful not to overcook or you can burn it.
- Lower heat to medium-low and add the peaches (cut side down) to the skillet. Use enough peach halves to fill up the bottom of the pan in one layer.4-6 yellow peaches
- Cook until slightly softened, about 5 minutes. Take the skillet off the heat.
- Unroll the puff pastry sheet. Cut out a circle that is about 9” in diameter or slightly wider than the width of the skillet.
- Place the puff pastry round on top of the peaches and tuck edges into the pan.
- Bake in the preheated oven until the pastry is golden and puffed, 35–40 minutes.
- Remove from oven and let cool on a wire rack for 30 minutes.
- To invert the Tarte Tatin onto a serving dish: run a butter knife along the edge of the pastry to separate it from the skillet. With oven mitts, hold the serving dish on top of the skillet and carefully flip it all over. It should release with a couple of gentle shakes.
- Dig in! It can be served with vanilla ice cream, if desired.
Video
Notes
- Serving: You can serve your tarte tatin however you want, but French tradition insists that you serve it warm and fresh out of the skillet with a scoop of ice cream. If you wait for the dessert to cool completely, the ice cream won't melt as nicely into the pastry and won't provide the desired temperature contrast.
- Flipping over the pan is simple, but it takes a little finesse:
- First, slide a knife around the edge of the pan to separate the tarte tatin from the skillet.
- Put on a pair of oven mitts, in case the skillet is still hot. Then, lay the serving dish on top of the skillet.
- Hold the plate against the skillet and flip the pan over. Your pastry will slide out onto the dish.
- If it doesn't come out right away, tap on the bottom of the skillet. Check to make sure that the crust has loosened first, so the pastry doesn't fall apart.
- Storage & Reheating Tips: It can be refrigerated for up to 3 days in an airtight container, but be sure to reheat it in the oven for best results. It can be frozen for up to 2 months and then reheated in the oven from frozen.
Nutrition
Calories: 358kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 203mg | Potassium: 236mg | Fiber: 2g | Sugar: 21g | Vitamin A: 388IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
