![]() Meanwhile, roll out the pastry on a lightly floured surface until it is large enough to cover the fruit in the skillet (8-10 inches) Caramel will be thick and bubbling when it is done. Pour water in to the pan to stop the caramelization and continue to cook until peaches are tender and all the water has dissolved, about 10 minutes. Cook until sugar begins to turn a dark amber – about 3-4 minutes. The peaches will shrink slightly as they cook, so it is ok if the pan seems very full. When you have a layer of peaches in the pan, arrange other peach slices to fill in the gaps. Add sugar, lemon juice and vanilla to melted butter and cook until the sugar has dissolved and the mixture just barely begins to caramelize (mostly white with a little brown at the edges)Īrrange peaches skin-side down in the skillet. In an 8 or 10-inch skillet, melt the butter over medium heat. Chill for 30 minutes in the refrigerator.Ĭut peaches into quarters, removing the pits. Transfer dough to a sheet of plastic wrap or a small plastic bag and flatten into a disc. This can also be done in the food processor. If dough is too dry to come together easily, add a little extra water. If dough is too sticky, add a little extra flour. Add ice water and stir with a fork until the dough starts to come together into a ball. Rub in butter with you fingertips until the mixture is sandy and no pieces larger than a big pea remain. ![]() In a large bowl, whisk together flour, sugar and salt. I think that this serves six, but if you cut small slices and are generous with an ice cream accompaniment, you can easily serve 8.Ħ tbsp butter, cold and cut into a few pieces Then, to loosen the hardened caramel before serving, put the skillet over medium heat on the stove for a few seconds (just until the tart moves when you give the pan a shake), and it will unmold easily onto your serving dish. Allow it to cool for at least 20-30 minutes after taking it out of the oven. This tart is best when it is still slightly warm, but it does need to cool before serving so that the caramel can set up and doesn’t run all over the place when you unmold the tart. Still delicious, no matter what the exact shape, though! If you only have a 12-inch skillet (I would not go larger than that without using a lot more fruit and crust!) that is oven safe, you can still use it, but your tart will be a bit flatter than it would otherwise be. I highly recommend using an 8 or 10-inch skillet, which will give your tart a nice size and shape. You must use an oven-safe skillet to make this tart, since it is first cooked on the stovetop and then baked in the oven. And the buttery, crisp pastry crust is the perfect way to deliver those peaches. In fact, the peaches will be so tender that they will almost melt in your mouth when you take a bite, delivering a fruity sweetness with all the richness of the caramel they were cooked in. The peach skins will actually help add some beautiful pink/red colors to the tart and will become so tender while cooking that you won’t even notice that they’re there in the finished dish. The peaches do not need to be peeled before using. I used a mixture of white and yellow peaches, so you can use either type when you make your tart. ![]() Using peaches instead of apples in this classic French dessert is a great change of pace and makes this tart perfect for the summer. Tarte tatin is an upside down tart that is typically made with apples.
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