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Peach Tarte Tatin

Peach Tarte Tatin

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  • 2 teaspoons light corn syrup
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice
  • 5 medium unpeeled peaches, quartered, pitted
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 tablespoon grated lemon peel

Recipe Preparation

  • 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. DO AHEAD 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.

Recipe by Sarah Patterson Scott,Reviews Section


For the crust:

  • 1 2/3 cups flour
  • 2 tablespoons sugar
  • 1/8 tablespoon baking powder
  • Pinch of salt
  • 9 tablespoons sweet butter, cut into small pieces
  • 3-4 tablespoons ice water

For the filling:

  • ¾ cup sugar
  • 3 tablespoons water
  • ½ stick sweet butter
  • 3 pounds peaches, peeled and quartered

Related Video

I think this recipe needs to be revised. RE: the caramel, rather than boiling for 7 minutes, you can resolve that issue by boiling for less than 4 minutes. Keep careful watch over it while it boils (I stirred it pretty much constantly), and take it off the burner as soon as it starts to look golden. I did it that way and it was fine. My problem with this dessert was the filo sheets. As directed, the filo never gets cooked properly. I recommend changing the recipe to have a standard dough crust. Other than the problems I had with the filo crust, the dessert tasted very good.

Yuck. This recipe was a total fail. Like other reviewers, my caramel was so bitter the dish was inedible and went straight into the garbage. I'm not sure why as I watched it very closely, though it seemed to turn brown instantly. Even if the caramel had worked, the tart was very thin and flat. Iɽ much rather try a layered dessert or a pie.

This is very easy to make and absolutely delicious, I made it in a cast iron skillet all the way and was beautiful!

I used a regular cake pan. I buttered it once and then put it into the frig to harden then I buttered it again and it worked wonderful! I used nectarines instead of peaches. It worked fine. The boiling of the sugar solution takes time, so boil the hell out of it. But take it off the burner early as it continues to cook off the heat too! This received many positive comments.

Use brown sugar instead of regular sugar to make a lovely, delectable caramel that does not at all turn bitter. This recipe is also great with pears as well. It's a simple recipe that turns out looking professional. The resulting tarte makes an impressive potluck offering and an excellent dessert for impromptu dinner parties.

So easy and delicous. It's become a cottage favourite. Caramel becomes bitter if burned, just watch carefully !

This is the worst dessert I ever tried - the previous reviewer was right - sort of bitter -

I usually have no problem making caramel, but this tasted so bitter that it ruined the recipe. I do not know how that is possible - youɽ think "bitter caramel" to be an oxymoron. dunno if I overcooked it or if it was the lemon juice. I thought perhaps it was just bitter until cooked with the peaches, but I did so, and the peach/caramel mixture was so bad I threw it out.

Peach Tarte Tatin

2. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-

brown colour. Then stir in the butter and scrape in the seeds from the vanilla pod, and cook for a further 2-3 minutes or until you reach a caramel consistency.

3. Arrange the halved peaches with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with peaches.

4. Roll out the puff pastry so that it covers the peaches in the pan. Place the pastry on top of the peaches and fold the edges under so that you’re tucking in the peaches and use a sharp knife to make three small slits in the centre of the pastry.

5. Put the pan in the preheated oven for 45 minutes.

6. When the tatin is cooked, carefully turn out the tart onto a serving dish.

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The apples

Most recipes simply specify dessert apples the floury qualities that make cookers so wonderfully fluffy in a pie are entirely wrong for a tarte tatin, where the fruit must hold its shape throughout the cooking process. Claire suggests Braeburn, "as they do not break up during cooking", while Raymond recommends Cox's, and Jamie Oliver's modestly titled World-Famous Tarte Tatin calls for a mixture of sweet and acidic varieties. After trying all three, I decide on a half-and-half ratio of Cox's, which are spicier and more interesting than Braeburns, and Granny Smiths, which help to balance the extreme sweetness of the caramel coating.

As I've already discovered with my pastry test, although a tarte tatin shouldn't be dry, too much liquid spoils the pastry, so I'm intrigued by a tip from the Gordon Ramsay empire: peel the fruit the day before, and then leave it uncovered in the fridge overnight to dry out.

Raymond Blanc recipe tarte tatin. Photograph: Felicity Cloake

It doesn't sound appetising, I admit, but given the apples ought to be golden brown with caramel in any case, a little oxidisation is neither here nor there with this dish. When I make the Raymond Blanc recipe, I do two versions, one with freshly prepared fruit, and one following the Ramsay method. The pre-prepared apples stay firmer and plumper than the just-peeled sort, with the butter and sugar providing enough moisture to keep things pleasantly juicy.

Traditionally the apples are arranged upright in concentric circles, but, pretty as this looks, it means that only a small section of each piece of fruit is caramelised. I prefer the lazier method of using apple halves arranged round-side down, as suggested by Claire Clark, to cover the base of the dish – it's much easier, and gives a greater surface area for toffee coverage.

Peach Tarte Tatin

The farmer’s markets are overrun with stone fruits now, baskets tumbling-full of gold and rose hued peaches, nectarines, apricots and plums. There was a particularly gorgeous display at the Crocker Galleria market yesterday that made me wish I hadn’t left my camera at home, a vibrant stripe of summer sunshine piled across the table.

Biting into a ripe peach, juice trickling down your chin, must be one of summer’s quintessential pleasures. I always cup one in my hands before I eat it, savoring the honey-rich fragrance, marveling at the perfect layer of fuzz. When I hold a sun-warm peach to my cheek, it’s like holding the beating heart of summer.

If you do manage to set any aside (perhaps cleverly buying some not-quite-ripe ones so they can survive the first few days), stone fruits can of course be made into any number of pies, tarts, cobblers, cakes, and other luscious desserts. Generally, the earlier peaches of the season have a lighter, sweeter flavor that are best showcased in a simple dessert, while later ones have a richer, deeper flavor that would go well in baked items like pies. To celebrate the warm weather and keep things light, I decided to make individual peach tarte tatins, an airy combination of just-caramelized peaches and flaky puff pastry. I took the recipe from Claudia Fleming’s The Last Course, where she describes how she adapted the recipe for home cooks by baking the peaches and pastry in a muffin tin. I found it worked fairly well, although I had to watch the oven carefully to make sure the peaches didn’t burn. Also, the caramel came out a little dark for my taste – I think next time I would make the caramel lighter so it doesn’t overpower the flavor of the peaches as much.

To go with the tarte tatins, I also made a pair of ice creams. The first, a white peach sorbet, captures their delicate flavor in a pure and simple form – just peaches with some sugar added. It came out the most gorgeous pastel hue as well.

For contrast, a roasted cinnamon ice cream from Regan Daley’s In the Sweet Kitchen. Her recipe uses both ground cinnamon toasted on the stove and a cinnamon stick infused in the cream, insuring a hefty dose of the spice.

White Peach Sorbet

adapted from

2 lbs white peaches (about 6), pitted and cut into pieces

1 teaspoon powdered ascorbic acid (helps prevent discoloration)

Combine all the ingredients in a bowl. Cover and refrigerate overnight.

Puree the mixture in a blender until smooth. Pour through a strainer into ice cream bowl, discarding solids. Freeze according to ice cream maker’s instructions. You will probably have to freeze it further in the freezer for it to really firm up.

Roasted Cinnamon Ice Cream

from In the Sweet Kitchen

2 teaspoons ground cassia or cinnamon

1 large cinnamon or cassia stick

In a nonstick skillet, toast the ground cinnamon over low heat. Keep stirring it around to prevent it from burning. When it is warm and fragrant remove from the heat and set aside.

Combine the half-and-half with the cinnamon stick in a medium saucepan and bring to a boil. Remove the saucepan from heat and let it sit for about 5 minutes to let the cinnamon stick infuse the cream.

Meanwhile, whisk the egg yolks and sugar together in a bowl. Pour a little of the hot cinnamon cream into the bowl and whisk to temper the eggs, then pour the rest in and whisk until combined.

Return the mixture to the saucepan and put back on medium heat, stirring with a wooden spoon to prevent eggs from scrambling. Cook about 7 to 10 minutes until the mixture thickens and coats the back of the spoon. Remove from heat and strain into a bowl.

Add about 2 tablespoons of the 1 cup cream to the toasted cinnamon and combine to make a paste. Add 2 more tablespoons and work it in until it is combined. Whisk this cinnamon paste into the hot mixture until combined. Put a piece of plastic wrap over the mixture, pressing the wrap to the surface, and place in the refrigerator until very cold, at least 4 hours but preferably overnight.

Freeze in an ice cream maker according to manufacturer’s instructions.

Delicious Peach Tarte Tatin Recipe

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.

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!

Posted on Wednesday, July 18th, 2012 at 10:26 pm in Food & Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Watch the video: How to make a soft vanilla sponge strawberry cake. ASMR. Home Baking (January 2023).