Peach Tarte Tatin Recipes

PEACH TARTE TATIN RECIPE

Steps:

• Preheat the oven to 400°F (200°C)
• Cut the peaches in half and remove the pits. Set aside.
• Make the caramel: In a saucepan over medium/low heat, combine sugar and water. Allow the sugar to dissolve first before simmering.
• Once the sugar is dissolved let the sugar melt and turn a dark amber color without stirring (about 7-10 minutes). Lastly, stir in butter.
• Pour the caramel evenly into a 12-cup muffin tin.
• Place peach halves cut side down on top of the caramel, prick the peaches all over with a knife, cover with foil, and place in the oven.
• After 30 minutes, remove the foil and continue baking for another 30 minutes.
• When peaches are done baking, cut the puff pastry into 3-inch rounds and cover each peach half, pressing onto the tin to seal the dough.
• Return the muffin tin to the oven and bake until the puff pastry is puffed and golden - about 20 minutes.
• Let the tarte tatin rest for 15 minutes before inverting into a serving dish. Serve warm with vanilla ice cream.

PEAR TARTE TATIN

Steps:

• Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

PEACH TARTE TATIN

Steps:

• Preheat oven to 400°.
• Place peach slices in a medium bowl; sprinkle with 2 tablespoons sugar and lemon juice.
• In a 10-inch square cast-iron skillet, melt butter over medium heat, swirling to coat sides of pan. Sprinkle remaining ⅔ cup sugar over butter. Place peach slices in alternating rows on top of sugar. Cook over medium heat, without stirring, until mixture turns a caramel color, 20 to 30 minutes. Remove from heat; place skillet on a baking sheet.
• Place puff pastry over fruit. Using a spatula or fork, gently fold edges down between inside edge of pan and fruit. (Skillet will be very hot.)
• Bake until golden brown, about 30 minutes. Let cool in pan for 5 minutes. Carefully invert onto a wire rack or serving plate. Reposition any peach slices that may have stuck to pan. Let cool for 10 minutes before serving.

PEACH TARTE TATIN

Steps:

• In a medium bowl, combine peaches, lemon juice, and 2 tablespoons sugar.
• In a 10-inch cast-iron skillet, melt butter over medium heat, swirling to coat sides of pan. Sprinkle remaining ⅔ cup sugar over butter. Place peaches in tight concentric circles on top of sugar. Cook, without stirring, until butter mixture turns a caramel color, 20 to 30 minutes.
• Preheat oven to 400°.
• Remove skillet from heat, and place on a rimmed baking sheet. Place puff pastry over fruit. Using a spatula or fork, gently fold edges down between inside edge of pan and fruit, being careful, as pan is still very hot.
• Bake until golden brown, about 30 minutes. Let cool in pan for 5 minutes. Carefully invert onto a serving plate. Reposition any peach slices that may have stuck to pan. Let cool on plate for 10 minutes before serving.

PEACH TARTE TATIN RECIPE

Steps:

• preheat the oven to 200° Celsius
• plunge the peaches into boiling water for 1 minutes
• remove carefully and allow to cool
• remove the skin with your fingers
• cut the pastry to the same size as your tatin dish and leave in the fridge until needed
• put the fructose and the butter into the tatin dish
• heat on a medium heat until the butter has melted
• cut the peaches into quarters and remove the pips
• sprinkle with lemon juice
• place in the butter round side down and fill the base
• cook for a further five minutes
• remove from the heat and allow to cool
• press the pastry lightly over the fruit, tucking the edges down around the fruit
• make four small steam holes
• bake for 20 minutes until the pastry is well risen and brown
• allow to rest for five minutes before loosening the edges
• invert on to a wide shallow plate

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.

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:

• 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 the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.