This easy Peach Tarte Tatin recipe is made from 5 simple ingredients only. Prepared then baked in the same skillet, it is an incredibly delicious peach dessert that is very easy to prepare and perfect for Summer!
50gr (1/4 cup)Caster Sugaror fine white granulated sugar
45gr (3 tablespoons)Unsalted Butter
1teaspoonVanilla Pasteor extract (optional)
1sheetFrozen Puff Pastry25x25cm / 10x10inch
Instructions
Wash the Peaches, cut them in half and remove the pit. Set aside.
Preheat your oven on 180'C/350'F
Melt together the Butter and Sugar in a 25cm (10 inch) Cast Iron Skillet over a medium low to medium heat. Cook for a few minutes until the sugar has dissolved and you start to see small bubbles (see note 1). Mix in the Vanilla.
Place the Peach slices over the caramel, cut side facing down. Continue to cook for 10 to 15 minutes or until the peaches start to get slightly soft and have released most of their moisture. (see note 2)
Remove the skillet from the heat and leave to cool down for 5 minutes. In the meantime, take your Puff Pastry sheet out of the freezer and let it thaw at room temperature.
Carefully place the Puff Pastry over the peaches (it will be hot) and fold the edge of the pastry to make it fit into the skillet.
Bake in the preheated oven for 25 to 30 minutes, or until the the pastry looks puffed and golden. Let the tarte tatin cool down for about 5 minutes, then carefully flip it over a serving plate (see note 3). Serve warm.
Notes
Don't worry if the sugar and butter seem to be splitting at this point - the caramel will come together once you add the peaches.
Try to place the peaches in the skillet as tightly as possible. They may not fully fit into the skillet at the start but they will shrink while the cook and soften. The exact cooking time will depend on your peaches and how firm/ripe they are. Make sure not to cook them for too long to avoid burning the caramel.
The peach tart needs to be flipped while still warm, or the caramel will start to cool down and stick to the skillet. Be careful when take the skillet out of the oven then invert it; cast iron gets extremely hot so make sure to use good quality oven mitts.