Best 2 Peach Tarte Tatin Recipes

PEACH TARTE TATIN

Steps:

• 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.

PEACH TARTE TATIN

Steps:

• Preheat oven to 375°F. Combine sugar, 3 tablespoons water, and light corn syrup in small nonstick skillet. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Immediately pour caramel into nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides.
• Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely. Bake until peaches are just tender, about 30 minutes. Remove cake pan from oven.
• Roll out puff pastry sheet on lightly floured work surface to 12-inch square. Using 10-inch-diameter tart pan bottom or plate as guide, cut out round. Pierce pastry all over with fork. Cover peaches in cake pan with pastry round; press pastry down around peaches at edge of cake pan.
• Bake tart until pastry is puffed and deep golden, about 27 minutes. (Can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.) Let tart rest 5 minutes. Cut around edge of cake pan to loosen pastry. Place large platter over cake pan. Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off cake pan. Rearrange any peaches that may have become dislodged. Cool tart 30 minutes. Sprinkle with lemon peel. Cut warm tart into wedges; serve with whipped cream.