Nothing could be simpler and more delicious than this peach tarte tatin. It follows the same steps as its more famous sister, the apple tatin. Enjoy it while you can.
There are lots of peach recipes on the blog, from peach crumb pie to peach chutney. Check them out on the Master Recipe Index above.
The Sous Chef and I are going to take a few days off for a much needed rest from blogging. You know she has issues pending, and so do I. We will see you back here in the Fall. Enjoy the rest of the Summer, if you can call it that. It's still raining here this weekend and it's cool. We have the fireplace going. It's the middle of August and this is the deep South.
Peach Tarte Tatin
6 Tablespoons butter
3/4 to 1 cup sugar
1 tablespoon fresh lemon juice
10 medium (about 3 3/4 pounds) slightly ripe peaches: peel, remove pit and cut in quarters
Frozen puff pastry crust, thawed
Preheat the oven to 400 degrees
• Heat the lemon juice, 1 cup sugar and 6 tablespoons butter in a large iron or oven proof skillet over medium-high heat until the mixture boils.
• Place the peaches in the skillet 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.
• 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 or homemade whipped cream (with a dash of Bourbon).
All photos Lindaraxa