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Preheat oven to 375 degrees F (190 degrees C).
Unsalted Butter (1/4 cup)
in a 9 or 10-inch oven-safe skillet over medium heat.
Granulated Sugar (1/2 cup)
to the melted butter and cook until the sugar caramelizes to a light amber color, swirling the skillet occasionally to ensure even browning.
Remove the skillet from the heat. Add the
Fresh Ginger (1 tsp)
Vanilla Extract (1 tsp)
Ground Cinnamon (1/2 tsp)
Ground Allspice (1/4 tsp)
and stir to combine.
pit side down in the skillet. Fitting as many quarters as snuggly as possible.
Puff Pastry (1 sheet)
out on a lightly floured surface, so that it measures a 12×12-inch square or cut it into a 10-inch circle.
Gently transfer the rolled-out puff pastry to cover the peaches in the skillet. Tuck the overhanging dough around the peaches. Use a sharp knife to slice three small slits in the top of the dough, this will allow excess steam and moisture to escape during baking.
Bake Tarte Tatin for 35-40 minutes or until the puff pastry is golden and puffy.
Remove Tarte Tatin from the oven and allow the tart to cool for 15 minutes, to allow the caramel to thicken.
Run a small, sharp knife along the outer edge of the pastry to loosen it from the pan. Carefully turn out Tarte Tatin onto the platter that you would like to serve your tart on.
Let the tart cool a bit more if it still seems too hot. Serve warm with
Vanilla Ice Cream (to taste)
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