PEACH TARTE TATIN RECIPE RECIPES
PEACH TARTE TATIN | AMERICA'S TEST KITCHEN
Yes, you can make a juicy, summery, peach-crowned version of the classic upside-down caramelized apple tart. No, you can't simply substitute peaches for apples.
Provided by America's Test Kitchen
Yield Serves 8
Number Of Ingredients 1
PEACH TARTE TATIN RECIPE - FOOD.COM
Make and share this Peach Tarte Tatin recipe from Food.com.
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 1 tart
Number Of Ingredients 13
Steps:
- For crust---------------.
- Blend first 5 ingredients in processor.
- Using on/off turns, cut in butter until coarse meal forms.
- Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball.
- Flatten into disk.
- Wrap in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 11-inch round.
- Transfer to rimless baking sheet.
- Cover and refrigerate while preparing filling.
- For filling--------------.
- Preheat oven to 425°F.
- Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
- Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
- Turn off heat.
- Add butter; stir until melted and smooth.
- Cool 2 minutes.
- Place 1 peach half, rounded side down, in center of pan.
- Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
- Press remaining peach half and quarters, rounded side down, atop first layer.
- Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
- Place chilled pastry atop hot fruit.
- Let stand 3 minutes to soften.
- Tuck dough edges around fruit.
- Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
- Cool in pan on rack 10 minutes.
- Place platter atop skillet.
- Using oven mitts, invert tart onto platter.
- Serve warm with whipped cream.
Nutrition Facts : Calories 3295.5, FatContent 155.1, SaturatedFatContent 95.4, CholesterolContent 396.8, SodiumContent 362.7, CarbohydrateContent 465.1, FiberContent 26.3, SugarContent 290.2, ProteinContent 35.5
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PEACH TARTE TATIN RECIPE | BON APPÉTIT
How to make a peach tarte tatin that's flaky perfection. It's all about letting the peach juices reduce so that you have caramel glaze on top—never a bad thing.
From bonappetit.com
Reviews 3.2
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Reviews 3.2
- Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan. (It’s okay if it doesn’t look perfect. You just want to make sure the dough is tucked in all the way around). Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.
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PEACH TARTE TATIN RECIPE | EPICURIOUS
Purchased puff pastry makes the flaky crust super-easy, while using a nonstick cake pan makes the tarte a cinch to remove.
From epicurious.com
Reviews 2.7
From epicurious.com
Reviews 2.7
- 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.
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PEACH TARTE TATIN RECIPE | EPICURIOUS
Apples are traditional, but peaches are divine.
From epicurious.com
Reviews 2.5
From epicurious.com
Reviews 2.5
- Place chilled pastry atop hot fruit. Let stand 3 minutes to soften. Tuck dough edges around fruit. Bake tart until crust is golden and filling thickens and darkens, about 30 minutes. Cool in pan on rack 10 minutes. Place platter atop skillet. Using oven mitts, invert tart onto platter. Serve warm with whipped cream.
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PEACH TARTE TATIN - GOOD HOUSEKEEPING
We love this tart with its caramelized-peach filling. Serve warm with a scoop of vanilla ice cream.
From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category baby shower, bridal shower, dinner party, Easter, feed a crowd, Mother's Day, Valentine's Day, dessert
Cuisine French
Calories 400 calories per serving
From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category baby shower, bridal shower, dinner party, Easter, feed a crowd, Mother's Day, Valentine's Day, dessert
Cuisine French
Calories 400 calories per serving
- In medium bowl, stir flour, salt, and 3 tablespoons sugar. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate until firm, about 30 minutes. Meanwhile, in heavy 12-inch skillet with oven-safe handle, heat lemon juice, 1 cup sugar, and 6 tablespoons margarine or butter over medium-high heat until mixture boils. Place peaches in skillet, pitted side down. Cook 10 minutes. Carefully turn peaches over; cook 8 to 12 minutes longer until syrup is caramelized and thickened. Preheat oven to 425 degrees F. Just before peaches are done, on lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Place dough on top of peaches in skillet; fold edge of dough under to form a rim around edge of peaches. With knife, cut six 1/4-inch slits in dough so steam can escape during baking. Bake tart 25 minutes or until crust is golden. When tart is done, place large platter over top of tart. Quickly turn skillet upside down to invert tart. Cool 1 hour to serve warm or cool completely to serve later.
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PEACH TARTE TATIN RECIPE BY - COOKEATSHARE
Tarte Tatin is an upside down tart with caramelized fruit inside. Traditionally tarte tatin was made with apples and the apples were caramelized in butter and sugar.
From m.cookeatshare.com
Reviews 5
Total Time 35 minutes
Cuisine French
Calories 59 per serving
From m.cookeatshare.com
Reviews 5
Total Time 35 minutes
Cuisine French
Calories 59 per serving
- Preheat oven to 200C. Place sugar, butter and vanilla in a skillet and melt slowly. Allow to caramelize and then add the sweet wine. At this stage the syrup will bubble, but watch it until it turns a nice golden color. Place the peaches in the syrup, stone side down and let them caramelize slowly. In the meantime, roll out the puff pastry and cut out 4 circles (12cm in diameter). If you have small pans, use them, but I had to make another plan. I used small quiche (remember to spray with non-stick spray)dishes and spooned some of the caramel and and the upside down peach in each one of them. Cover with the pastry and egg wash before baking at at 200C. Serve with think cream or ice-cream!!
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PEACH AND VANILLA TARTE TATIN RECIPE | WOMAN & HOME
This caramelised peach and vanilla fruit dessert is tricky but well worth the effort
From womanandhome.com
Reviews 3
Category Dessert
Calories 425 Kcal per serving
From womanandhome.com
Reviews 3
Category Dessert
Calories 425 Kcal per serving
- Remove from the oven and leave to cool for 5 minutes. Using a palette knife loosed the pastry from the edge of the pan. Place a serving plate over the top of the pastry and carefully flip the pan over to turn out the tarte tatin. Serve with vanilla ice cream if you wish.
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PEACH TARTE TATIN | AMERICA'S TEST KITCHEN
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