DifficultyBeginner

I can't even say enough amazing things about this Peach Tart Tatin. Firstly, peaches are in season so this was SO tasty. Secondly, it was incredibly easy to make, like way easier than a pie. And lastly, after serving a piece each to our guests, I ate the rest of it by myself. I wish I was kidding, but I'm really not.  Anyways, this is almost another one-pot meal (dessert?) as you cook everything in a pan with the pastry on top so it has a chance to puff and brown, and then you flip it upside when it's done.

French Dinner Party

Yields1 Serving
Prep Time-2 min

Quick and Easy Puff Pastry
 1 ⅔ cups flour
 8 oz unsalted butter
 ¼ cup sugar
 2 tsp salt
  cup cold water
Peach Filling
 56 fresh peaches, sliced
 ½ cup sugar
 6 tbsp butter
 ½ cup sparkling chardonnay
Sauce
 1 cup sparkling chardonnay
 ½ cup sugar
 1 tbsp cinnamon
 1 tsp giner

1

In the bowl of a stand mixer fitted with the whisk attachment combine flour, sugar, salt and butter.

2

On low speed, mix until mixture is crumbly.

3

Slowly add in cold water with the mixer on low.

4

When the dough becomes to come together, turn the mixer off and knead with your hands, just until combined.

5

Shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.

6

Once chilled, roll dough into a rectangle about 1/2 inch thick on a lightly floured service. Once dough is in a rectangle, fold one side into the middle, and the other side over that, like a letter. Repeat this process 3 times. Wrap and place the dough back in the fridge.

7

Heat oven to 425 F.

8

While oven is heating, place a cast iron pan over medium-high heat. When the pan is hot, pour sugar into pan and swirl until it turns a caramel colour.

9

Add butter (carefully as it will foam up in the melted sugar) and wine. Stir to combine and remove from heat.

10

Arrange peaches in the cast iron pan, on top of the caramel sauce.

11

Roll dough into a round shape that fits your cast iron pan.

12

Tuck dough around edges of the cast iron and around the peaches to form the crust.

13

Cook for 25 to 30 minutes, or until the pastry is golden brown.

14

When cooked, remove from oven and set aside to cool slightly.

15

Invert pan (very carefully as it's full of hot caramel) onto your serving dish. Allow to cool.

16

When ready to serve, place ingredients for sauce in a small saucepan over medium heat. Reduce the sauce by half. Pour over top of peaches.

Ingredients

Quick and Easy Puff Pastry
 1 ⅔ cups flour
 8 oz unsalted butter
 ¼ cup sugar
 2 tsp salt
  cup cold water
Peach Filling
 56 fresh peaches, sliced
 ½ cup sugar
 6 tbsp butter
 ½ cup sparkling chardonnay
Sauce
 1 cup sparkling chardonnay
 ½ cup sugar
 1 tbsp cinnamon
 1 tsp giner

Directions

1

In the bowl of a stand mixer fitted with the whisk attachment combine flour, sugar, salt and butter.

2

On low speed, mix until mixture is crumbly.

3

Slowly add in cold water with the mixer on low.

4

When the dough becomes to come together, turn the mixer off and knead with your hands, just until combined.

5

Shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.

6

Once chilled, roll dough into a rectangle about 1/2 inch thick on a lightly floured service. Once dough is in a rectangle, fold one side into the middle, and the other side over that, like a letter. Repeat this process 3 times. Wrap and place the dough back in the fridge.

7

Heat oven to 425 F.

8

While oven is heating, place a cast iron pan over medium-high heat. When the pan is hot, pour sugar into pan and swirl until it turns a caramel colour.

9

Add butter (carefully as it will foam up in the melted sugar) and wine. Stir to combine and remove from heat.

10

Arrange peaches in the cast iron pan, on top of the caramel sauce.

11

Roll dough into a round shape that fits your cast iron pan.

12

Tuck dough around edges of the cast iron and around the peaches to form the crust.

13

Cook for 25 to 30 minutes, or until the pastry is golden brown.

14

When cooked, remove from oven and set aside to cool slightly.

15

Invert pan (very carefully as it's full of hot caramel) onto your serving dish. Allow to cool.

16

When ready to serve, place ingredients for sauce in a small saucepan over medium heat. Reduce the sauce by half. Pour over top of peaches.

Peach Tarte Tatin with Spiced Sparkling Chardonnay Sauce

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