Caramelized Peach Custard Tarte Tatin Recipes

CARAMELIZED PEACH TATIN

Steps:

• Preheat oven to 400 * F.
• Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
• Simmer without stirring until an amber caramel forms, about 6 minutes.
• Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !), tilting to coat the bottom.
• Set peach halves in caramel, cut sides up.
• On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
• Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
• Remove the skillet from the oven and let stand for 5 minutes.
• Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
• Cut the tart into wedges and serve with vanilla ice cream.

CARAMELIZED PEACH CUSTARD TARTE TATIN

Steps:

• See video with detailed instructions.
• Refrigerate pie crust for half an hour.
• Roll out and place in a buttered tart pan. Refrigerate again.
• Add parchment paper and weight and bake for 20 minutes.
• Cut the peaches in slices and put them in a non-stick frying pan, together with the sugar and butter.
• Bring to a boil and mix on high heat and cook for about fifteen minutes, or until the sugar caramelizes. Set aside.
• See video with detailed instructions.
• Put the eggs in a small pot, the corn flour (starch) and sugar and whisk to combine.
• Add the salt, vanilla and milk and whisk again until incorporated.
• Put it on the heat and whisk continuously, until the cream sets.
• When it starts setting, add the butter and mix.
• Lay a piece of plastic film on the surface of the pastry cream and allow it to cool completely before using or chilling.
• Add half of the whipped cream and mix it in using the hand mixer.
• See recipe here.
• Spread the pastry cream across the tart shell.
• Arrange the baked peach slices in a pattern over the pastry cream.
• Put the leftover syrup back on the heat and boil for 5 minutes until it reduces and becomes thick caramel.
• Pour over the peaches.
• Set aside to cool and then refrigerate.
• Decorate with the whipped cream.
• Serve chilled or at room temperature

INDIVIDUAL PEACH TARTE TATIN

Steps:

• Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
• Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
• Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

PEACH TARTE TATIN

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.

PEACH TARTE TATIN

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.

INDIVIDUAL CAROLINA PEACH TARTE TATINS WITH LEMON ICE CREAM

Steps:

• Combine 1 cup plus 2 tablespoons sugar and 1/4 cup water in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add butter and allow to melt (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Immediately divide caramel evenly among eight 3/4-cup custard cups; cool slightly. Place 1 peach half, cut side up, atop caramel in each custard cup. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Place 1 puff pastry sheet on lightly floured surface. Using extra 3/4-cup custard cup as template, place cup upside down on puff pastry sheet. Using small sharp knife, cut around cup, forming dough round. Cut 3 more dough rounds from same puff pastry sheet. Repeat with second puff pastry sheet, making 8 rounds total. Place 1 dough round atop peach in each custard cup, tucking edges of dough around peach in each cup. Brush dough with egg glaze; sprinkle lightly with sugar.
• Bake tarte Tatins until pastry is puffed and deep golden, about 25 minutes. Using oven mitts to protect hands, invert 1 tarte Tatin onto each of 8 plates. Let stand until tarte Tatins cool slightly, 10 to 15 minutes. Place scoop of Lemon Ice Cream alongside each and serve.

PEACH TARTE TATINS

Steps:

• Heat oven to 375 degrees. Bring a medium saucepan of water to a boil. Blanch peaches in boiling water 15 to 20 seconds; remove with a slotted spoon. Use a paring knife to peel and cut peaches in half. Remove pits, and reserve four peach halves. Quarter remaining peach halves.
• Butter four 5-inch tart pans with removable bottoms; dust with sugar. Arrange eight peach segments around edge of each pan, and place a reserved peach half cut side up in the center. Loosely wrap bottoms of pans with foil; place on baking sheet. Bake until peaches are tender and sugar and juices start to caramelize, about 30 minutes. Transfer to a wire rack to cool 10 minutes.
• Cover tart pans with a layer of plastic wrap, and place another baking sheet on top to gently flatten peaches. Place filled cans or other weights on top of the baking sheet, and transfer to refrigerator to chill for at least 1 hour.
• Raise oven temperature to 400 degrees. On a lightly floured surface, roll puff pastry to 1/8 inch thick, and cut out four 5 1/2-inch circles. Place rounds on buttered rimmed baking sheet, and transfer to freezer for 10 minutes. Remove from freezer, and place another baking sheet, buttered on the bottom, on top of the pastry rounds. Bake until golden brown and crisp, about 30 minutes. Transfer to wire rack to cool.
• Make caramel sauce: Combine remaining 3/4 cup sugar and 3 tablespoons butter with the water in a small saucepan. Cook over medium-high heat, gently swirling pan occasionally to evenly color, until caramel is a medium amber color, 6 to 8 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Remove from heat, and slowly add heavy cream, stirring to combine. Be careful when adding cream to the caramel, as it will bubble vigorously. Set aside.
• Remove tarts from refrigerator, and place a pastry crust on top of each. Invert onto serving plates; pour about 3 tablespoons caramel sauce over each. Garnish with pistachios or sugared almonds, if desired. Serve immediately.

PEAR TARTE TATIN

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.