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RECIPE
9 INGREDIENTS 11 STEPS 1hr

Perfect Peach Tarte Tatin

A generous harvest of late-season peaches from our very own tree inspired me to bake up something warm and comforting. This perfect peach Tarte Tatin is both a sweet farewell to summer and an earnest welcome to fall.
Perfect Peach Tarte Tatin Recipe | SideChef
A generous harvest of late-season peaches from our very own tree inspired me to bake up something warm and comforting. This perfect peach Tarte Tatin is both a sweet farewell to summer and an earnest welcome to fall.
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
1hr
Total Time
$3.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
5
Firm Large Peaches , pitted, quartered
up to 6
1 tsp
Freshly Grated Fresh Ginger
1 tsp
or 1 Vanilla Bean
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Allspice
or Ground Nutmeg or Ground Cardamom
1 sheet
Puff Pastry
thawed according to package instructions
to taste
for serving

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Nutrition Per Serving

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CALORIES
409
FAT
23.2 g
PROTEIN
4.1 g
CARBS
47.4 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Melt the Unsalted Butter (1/4 cup) in a 9 or 10-inch oven-safe skillet over medium heat.
Step 3
Add the 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.
Step 4
Remove the skillet from the heat. Add the Fresh Ginger (1 tsp) , Vanilla Extract (1 tsp) , Ground Cinnamon (1/2 tsp) , and Ground Allspice (1/4 tsp) and stir to combine.
Step 5
Arrange the Peaches (5) pit side down in the skillet. Fitting as many quarters as snuggly as possible.
Step 6
Roll the 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.
Step 7
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.
Step 8
Bake Tarte Tatin for 35-40 minutes or until the puff pastry is golden and puffy.
Step 9
Remove Tarte Tatin from the oven and allow the tart to cool for 15 minutes, to allow the caramel to thicken.
Step 10
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.
Step 11
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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Nutrition Per Serving
Calories
409
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
8.7 g
43%
Trans Fat
0.0 g
--
Cholesterol
20.1 mg
7%
Carbohydrates
47.4 g
17%
Fiber
2.6 g
9%
Sugars
27.5 g
--
Protein
4.1 g
8%
Sodium
102.0 mg
4%
Vitamin D
--
--
Calcium
14.6 mg
1%
Iron
1.4 mg
8%
Potassium
267.2 mg
6%
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