Peach Caramel Tarte Tatin
Indulge in a delightful twist on a classic French dessert with this Peach Caramel Tarte Tatin. Inspired by the renowned recipe from 'Food and Wine', this dessert features juicy peaches nestled in a luscious, homemade caramel, all encased in flaky, buttery puff pastry. Perfect for summer when peaches are in season, this dessert brings together the rustic charm of a cobbler with the elegance of a traditional tarte Tatin. Whether you're entertaining guests or treating yourself, this dish is sure to impress with its exquisite flavors and beautiful presentation.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
sugar
1/4 cup (granulated)
water
1 tablespoon (for caramel)
light corn syrup
1 teaspoon (for caramel)
fresh peaches
4 (peeled, halved, and pitted (7 halves))
frozen puff pastry
1 sheet (thawed but very cold)
vanilla ice cream
to taste (for serving)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small saucepan, combine the sugar, water, and corn syrup. Stir gently and bring to a simmer over medium heat.
3
Allow the mixture to simmer without stirring for about 6 minutes, or until it turns a lovely amber color, making sure to watch closely to prevent burning.
4
Carefully pour the hot caramel into an 8-inch ovenproof skillet, tilting it around to evenly coat the bottom.
5
Slice the peeled and pitted peaches in half and arrange them in the skillet, cut sides facing upward, nestling them gently into the caramel.
6
On a lightly floured surface, roll out the chilled puff pastry and cut it into a circle slightly larger than 8 inches in diameter, or use a standard 9-inch round.
7
Place the pastry on top of the peaches in the skillet, tucking in the edges if necessary.
8
Bake in the preheated oven for about 28 minutes, or until the pastry is puffed up and golden brown.
9
Once baked, remove the skillet from the oven and let it sit for 5 minutes to set.
10
To serve, carefully invert the skillet onto a cake plate or serving platter, allowing the tart to release and fall onto the plate with the beautiful caramel-glazed peaches on top.
11
Slice into wedges and serve warm with a scoop of vanilla ice cream for an irresistible dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peach Caramel Tarte Tatin?
It is a French-inspired dessert featuring juicy peaches nestled in homemade caramel and covered with a buttery puff pastry crust.
What ingredients are needed for the caramel?
You will need 1/4 cup of granulated sugar, 1 tablespoon of water, and 1 teaspoon of light corn syrup.
How long should the caramel simmer?
The caramel mixture should simmer without stirring for about 6 minutes until it reaches an amber color.
Should I stir the caramel while it is cooking?
No, you should allow the mixture to simmer without stirring to ensure the proper consistency and color.
What color should the caramel be before pouring?
The caramel should be a lovely amber color; watch it closely to prevent it from burning.
What size skillet is required for this recipe?
The recipe calls for an 8-inch ovenproof skillet.
How do I prepare the peaches?
The peaches should be peeled, halved, and pitted before being arranged in the skillet.
How should the peaches be arranged in the pan?
Arrange the peach halves in the skillet with the cut sides facing upward, nestling them into the caramel.
How many peaches do I need?
You need 4 fresh peaches, which should provide approximately 7 to 8 halves for the tart.
What type of pastry is used in this tart?
One sheet of frozen puff pastry is used, which should be thawed but kept very cold.
How should the puff pastry be prepared?
Roll the pastry out on a lightly floured surface and cut it into a circle slightly larger than 8 inches.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long does the Peach Caramel Tarte Tatin bake?
Bake the tart in the preheated oven for approximately 28 minutes.
How do I know when the tart is finished baking?
The tart is done when the puff pastry has puffed up and is a beautiful golden brown color.
How long should the tart sit after being removed from the oven?
Let the skillet sit for about 5 minutes to allow the tart to set before inverting it.
How do I remove the tart from the skillet?
Carefully invert the skillet onto a cake plate or serving platter so the tart releases with the peaches on top.
How should the Peach Caramel Tarte Tatin be served?
Slice the tart into wedges and serve it warm for the best flavor and texture.
What is a recommended topping for this dessert?
A scoop of vanilla ice cream is highly recommended to serve alongside the warm tart.
Can I use a 9-inch pastry round?
Yes, a standard 9-inch puff pastry round works well for covering the peaches in an 8-inch skillet.
What is the purpose of adding corn syrup to the caramel?
The light corn syrup helps to prevent the sugar from crystallizing during the caramelization process.
Is this a good recipe for summer?
Yes, it is perfect for summer when fresh peaches are at their peak and in season.
What kind of sugar should I use?
The recipe specifies using 1/4 cup of granulated sugar for the caramel base.
Do I need to grease the skillet?
No, the caramel is poured directly into the ovenproof skillet and acts as the base.
Why must the puff pastry be kept cold?
Keeping puff pastry cold ensures that the butter layers remain solid, resulting in a flakier crust when baked.
How do I ensure the caramel coats the skillet evenly?
After pouring the hot caramel into the skillet, tilt the pan around to distribute it across the bottom.
Is it necessary to peel the peaches?
Yes, the recipe specifies using peeled peaches for a smooth, delicate texture in the final tart.
Should I tuck the pastry edges into the skillet?
Yes, when placing the pastry over the peaches, you should tuck in the edges if necessary.
What is the texture of the finished dessert?
The dessert features soft, glazed peaches over a crisp, flaky, and buttery pastry crust.
Is this recipe inspired by a specific source?
This recipe is inspired by a renowned version from Food and Wine magazine.
What should I do if the caramel gets too dark?
If the caramel goes past the amber stage and turns very dark, it may taste bitter and should be restarted.