Delicious Peach Tarte Tatin!
I’d never tasted Pêches Blanches — White Peaches — until Philippe introduced me to them. They are the sweetest, juiciest peaches I’ve ever eaten, and now when I shop at the fruit stands on rue Cler I only buy “Les blanches.”
The Quatre Saisons stand on the corner of rue Cler and rue de Grenelle had a special on them this week so I bought three kilos and decided to make Peach Tarte Tatin. It’s similar to the classic Apple Tarte Tatin, which you cook in a caramelized sauce and flip out of the pan when it’s done. Here’s a very easy, delicious recipe below. Note: my peaches were very ripe, so I caramelized the sugar and put the peaches in the pan without cooking them, covered with pastry crust and baked.
Ingredients:
6 Tablespoons butter
1 tablespoon fresh lemon juice
10 medium (about 3 3/4 pounds) slightly ripe peaches: peel, remove pit and cut in half
Frozen puff pastry crust, thawed
Gently cook peaches in water/sugar/lemon mixture
• Heat the lemon juice, 1 cup sugar (I used ¾ C because the peaches were so sweet) and 6 tablespoons butter in a large skillet over medium-high heat until the mixture boils.
• Place the peaches in the skillet, pitted side down and cook for 10 minutes. Carefully turn peaches over; cook 8 to 12 minutes longer until syrup is caramelized and thickened. (If peaches are really ripe, reduce cooking time. I didn’t cook the peaches at all because they were very ripe.)
• Preheat oven to 425 degrees F
• Pour syrup into casserole and place peaches pit side up. Place pastry on top of peaches, fold dough under to form a rim around edge of peaches. Cut 4 to 6 small slits in dough so steam can escape. Bake for approximately 25 minutes — until crust is golden.
• When tart is done, place large platter over top of tart. Quickly turn skillet upside down on the serving plate. Serve with vanilla ice cream!
Bon Jour Madelyn! I made your peach tarte tatin and added a few fresh figs. It was awesome. Thank you so much for sharing. We’re off to the Luna apt in Sorrento in three weeks. And hope to come back to Paris in 2013. Merci!
Hi Nancy, So nice to hear from you! The peach and fig tarte tatin must have been delicious. I will try that next time! Have a fabulous stay in Sorrento with Italy Perfect – that’s a beautiful apartment! And we’ll see you in Paris next year!