Makes One 10” Tart Tatin
½ Recipe Pate Sucre
¾ Cup Granulated Sugar
3 Tablespoons Water
¼ Unsalted Butter, Cut Into Pieces, Room Temperature
6 Medium Ripe Fresh Peaches
Preheat oven to 425°F.
Bring a pot of water to boiling. Drop the peaches into the boiling water for 15 to 20 seconds. With a slotted spoon, remove the peaches to a dish. Peel the skin and cut one peach in half, the remainder into quarters. Remove the pits.
In a 10” heavy ovenproof skillet with 2” sides combine the sugar and water. Over medium heat bring to a boil to dissolve the sugar. Once dissolved turn heat up to high and cook until the syrup becomes amber in color, swirling the pan occasionally and brushing down the sides with a wet pastry brush. Remove from the heat and add the butter stirring until melted and smooth. Cool for a minute or two. Place one peach half in the center round side down. Arrange the quarters round side down in a tight circle. Press remaining peach half and quarters round side down on top of the first layer.
Over medium heat cook the peaches until caramel is bubbling and thick, about 10 minutes.
In the meantime, roll out the pasty to an 11” circle and place on top of the warm peaches and tuck pastry edges round the peaches. Bake until crust is golden brown and the filling is thickened and dark, about 30 to 35 minutes.
Remove from oven and let cool for 10 minutes. Place a platter over the pan and carefully invert the tart onto platter. Serve warm or at room temperature with whipped cream or Peach Semi-Freddo.
Hints and Tips: This tart is usually made in a cast iron pan. I don’t have one and I used a non-stick Calphalon pan that worked perfectly as nothing stuck to the bottom. Plus the cast iron pan would be very heavy when inverting.
When inverting the tart I used an 11” tart pan with a removable bottom instead of a platter. It was super easy as the tart pan fit perfectly over the pan that held the tart. It was also not messy. Once inverted I then removed the side of the tart pan and left the tart on top of the removable bottom.