Ingredients
Units
Scale
- 5–6 large firm peaches, pitted & cut into quarters
- 1/2 cup (100g) sugar
- 1/4 cup (50g) unsalted butter
- 1 tsp freshly grated ginger
- 1 tsp vanilla extract or 1 vanilla bean (seeds scraped and added to sugar)
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice (nutmeg or cardamom are also delicious, use whatever you prefer)
- 1 sheet of frozen puff pastry, thawed according to package instructions
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 375 degrees.
- Melt the butter in a 9 or 10-inch oven-safe skillet over medium heat. Add the sugar to the melted butter and cook until the sugar caramelizes to a light amber color, swirling the skillet occasionally to ensure even browning.
- Remove skillet from the heat. Add the grated ginger, vanilla & spices and stir to combine.
- Arrange the quartered peaches pit side down in the skillet. Fitting as many quarters as snuggly as possible.
- Roll the puff pastry sheet out on a lightly floured surface, so that it measures a 12×12 inch square or cut it into a 10″ circle. Gently transfer the rolled out puff pastry to cover the peaches in the skillet. Tuck the overhanging dough around the peaches. Use a sharp knife to slice three small slits in the top of the dough, this will allow excess steam and moisture to escape during baking.
- Bake tarte tatin for 35-40 minutes or until the puff pastry is golden and puffy. Remove tarte tatin from the oven and allow the tart to cool for 15 minutes, to allow the caramel thicken.
- Run a small, sharp knife along the outer edge of the pastry to loosen it from the pan. Carefully turn out tarte tatin onto a the platter that you would like to serve your tart on (make sure to wear oven mitts).
- At this point you can let the tart cool a bit more if it still seems too hot. Serve warm with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: DESSERT, FALL, PASTRY
- Cuisine: French
Nutrition
- Serving Size: 8 slices
