Bake peach Tatin, an upside-down French tart with peaches caramelized in butter and sugar beneath crisp pastry. Serve warm with crème fraîche for an elegant dessert.
Scale This Recipe
Servings
Ingredients
Units
FOR THE CARAMEL
0.5 cup
butter
1 cup
sugar
FOR THE TART
10 large
yellow peaches
0.25 cup
butter, — cut into small knobs
2 tablespoons
sugar
0.25 teaspoon
cinnamon
12 inches
circle or shortcrust pastry
Instructions
1
Make the caramel: Melt ½-cup butter with 1 cup sugar in an 8-inch cake pan. Caramelize, constantly whisking to make sure the caramel is well blended.
2
, pit and halve the peaches. Arrange the halved peaches in the cake pan, core side facing up, using all the fruits as much as possible. Add few butter knobs, sprinkle with sugar and cinnamon.
3
Bake the tart: Place the tart on a baking tray with a sheet underneath to catch the drippings. Bake the pie for 40 minutes at 450°F or until the fruits are just cooked. Remove from the oven, place a plate on the peaches to hold them and strain the cooking juice into a small saucepan; reserve. Remove the plate and cover the top with the puff pastry that has been rolled in a 12-inch circle; fork the dough to allow the to go through. Bake the tart for 30 more minutes at 400°F or until crust is golden brown and crispy.
4
During the cooking process, strain and reserve the cooking juice. This juice will be reduced and used as a .
5
Finish: Remove the tart from the mold and reduce the cooking juice until it becomes slightly thick, like thick syrup. Pour the reduced syrup on the top of the peach and nectarines, and serve warm. You may serve with on the side!
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Precision matters more in pastry than almost anywhere else in the kitchen — measure carefully and don't rush the resting times. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
