PEACH TARTE TATIN

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Categories     Fruit     Dessert     Bake     Kid-Friendly     Peach     Summer     Phyllo/Puff Pastry Dough     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 10

2/3 cup sugar
3 tablespoons water
2 teaspoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
1/8 teaspoon salt
5 medium unpeeled peaches, quartered, pitted
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 tablespoon grated lemon peel
Sweetened whipped cream

Steps:

  • 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. (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.

Shamo Jutt
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I'm so happy I found this gluten-free tarte tatin recipe. It's delicious and I can finally enjoy this classic dessert again.


Rystan Lein
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This tarte tatin is so easy to make, even for beginners. I had it on the table in under an hour.


Santo Hasan
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This recipe is a bit pricey, but it's worth every penny. The ingredients are high-quality and the results are incredible.


Eric Uhl
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This peach tarte tatin is truly a work of art. The presentation is stunning and the flavors are divine. It's the perfect dessert for any special occasion.


godfrey mbanyana
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This was my first time making a tarte tatin and it was a disaster! The crust was too thick and the peaches didn't caramelize properly. I'll have to try again with a different recipe.


Ikbal Hasan joy
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I followed the recipe exactly and my tarte tatin came out a bit too sweet for my taste. Next time I'll use less sugar in the caramel sauce.


Bulelwa Ngubo
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I made this tarte tatin using a gluten-free crust and it turned out great! The crust was crispy and held up well to the juicy peaches. I also used a sugar-free jam and it was still plenty sweet.


Cristofer Escobar
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This recipe was a lifesaver! I needed a quick and easy dessert for a party I was hosting and this tarte tatin fit the bill perfectly. It was a hit with my guests and they couldn't believe how easy it was to make.


Javid Wark
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This was my first time making a tarte tatin and I'm so glad I chose this recipe. It turned out beautifully and tasted even better. I'll definitely be making it again.


James Winehouse
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I've made this tarte tatin several times now and it's always a crowd-pleaser. The recipe is easy to follow and the results are consistently delicious. I highly recommend it!


Duncan Samson
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This peach tarte tatin was a delightful treat! The peaches were perfectly caramelized and the crust was flaky and buttery. I added a scoop of vanilla ice cream on top and it was the perfect finishing touch.


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