Ingredients for Caramelized Peach Tatin
- ½ cup granulated sugar
- 2 tablespoons water
- Light Corn Syrup
- Fresh Peaches
- Frozen Puff Pastry
- Vanilla ice cream, for serving (optional)
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How to Make Caramelized Peach Tatin
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine ½ cup granulated sugar, 2 tablespoons water, and 2 tablespoons light corn syrup. Bring to a simmer over moderate heat.
- Simmer without stirring until a rich amber caramel forms, about 6-8 minutes. Watch carefully to prevent burning.
- Carefully pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom evenly.
- Arrange about 6-8 freestone peach halves, cut-side up, in the caramel.
- On a lightly floured surface, roll or unroll store-bought puff pastry (one 14.1 oz sheet) into a 9-inch circle.
- Gently drape the puff pastry over the peaches in the skillet.
- Bake for 28-32 minutes, or until the pastry is richly browned and puffed, and the peaches are tender.
- Remove from the oven and let stand for 5 minutes to allow the caramel to set slightly.
- Carefully invert the peach tart onto a serving plate or cake stand.
- Let cool slightly before cutting into wedges and serving. Enjoy warm with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
86g
Fat
29g
Carbs
16g
