Peach Tarte Tatin

Peach Tarte Tatin

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Peach Tarte Tatin
  • 4 ea. Fresh Peaches, peeled and sliced
  • 1/2 ea. Lemon, juiced
  • 3 T Unsalted Butter
  • 1/4 cup Sugar
  • 1/4 cup Cinnamon
  • 1 piece Frozen Puff Pastry, defrosted
  1. Mix peaches and lemon juice in a bowl.
  2. Preheat oven to 400 degrees Fahrenheit. Heat a 10-inch oven-proof frying pan, preferably nonstick, on the stove on medium heat. Melt the butter and sprinkle sugar evenly over it and cook until the sugar melts and turns an amber color. Carefully add the peaches and continue to cook for a few minutes, lowering the heat to medium-low. Arrange peaches so they are uniform and attractive in pan.
  3. On a lightly floured surface, roll out puff pastry to 1/8-inch thickness. Cut into a circle the size of the frying pan being used, and place on top of the cooking peaches, tucking edges on side of the pan with a small spatula.
  4. Place in oven and bake until golden brown, about 10 minutes. Let rest for a few minutes. Wearing oven mitts, carefully hold a large plate and the pan together and invert. Lift off the pan. Sprinkle with cinnamon.
  5. Serve warm with ice cream or sweetened whipped cream.

*Tarte can be made with apples or pears, but in step 2 they will need to cook a little longer.

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