Ingredients for Peach Tarte Tatin
- All Purpose Flour
- 1/2 cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Orange Zest
- Baking Powder
- 1 teaspoon salt
- Unsalted Butter
- 3 tablespoons ice water + more as needed
- Apple Cider Vinegar
- 3 tablespoons water (for filling)
- 6-8 medium peaches, peeled, pitted, and halved or quartered
- Whipped Cream
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How to Make Peach Tarte Tatin
- **Make the Crust:**
- In a food processor, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1/2 cup granulated sugar, and 1/2 cup cold unsalted butter, cut into cubes.
- Pulse on/off until the mixture resembles coarse crumbs.
- Add 3 tablespoons ice water and 1 tablespoon apple cider vinegar.
- Pulse until the dough just comes together, adding more ice water, 1 tablespoon at a time, if needed.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour (or up to 1 day).
- On a lightly floured surface, roll out the chilled dough into an 11-inch circle.
- Transfer the dough to a rimless baking sheet and set aside while preparing the filling.
- **Make the Filling:**
- Preheat oven to 425°F (220°C).
- In a heavy ovenproof 9-inch skillet (with 2-inch-high sides), combine 1 cup granulated sugar and 3 tablespoons water over medium heat. Stir until the sugar dissolves.
- Increase heat to high and boil, swirling the pan occasionally and brushing down the sides with a wet pastry brush, until the syrup turns a light amber color (about 6 minutes).
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter until melted and smooth. Let cool for 2 minutes.
- Arrange 6-8 medium peaches, peeled, pitted, and halved or quartered, rounded side down, in concentric circles in the skillet, starting with a half in the center.
- Cook over medium heat until the caramel is bubbling thickly (about 20 minutes).
- Place the chilled pastry over the hot fruit. Let stand for 3 minutes to soften slightly.
- Gently tuck the edges of the dough around the fruit.
- Bake for 30 minutes, or until the crust is golden brown and the filling is thickened and darkened.
- Let cool in the skillet on a wire rack for 10 minutes.
- Carefully invert the tart onto a serving platter.
- Serve warm with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1160g
Fat
476g
Carbs
155g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Oven Potluck Dinner Party Fall Heirloom Historical Holiday Event Romantic Summer Pies Dietary Low Sodium Seasonal Low In Something Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
