Year after year, my mother in-law’s orchard yields the most abundant supply of peaches – and when they finally bloom, it’s become a tradition to head up north for the weekend to help harvest them. After hundreds and hundreds of fuzzy, sun-ripened peaches are picked, peach madness ensues. Dried peaches, peach crumble, peach pie, peach salsa, peach jam, peach margaritas . . . is there anything we haven’t made with this juicy stone fruit?! Peach tarte tatin, that’s what. I’ve always wanted to try my hand at the French upside-down pastry and I was delightfully surprised at how incredibly easy it was to make. Not only is it light and not too sweet, it’s a great way to show off any fruit like apples or pears.
(images by HonestlyYUM)
PEACH TARTE TATIN
- 4-5 medium sized peaches
- 1/2 cup caster sugar
- 1/2 cup cognac
- 1 whole vanilla bean
- 4 tbs butter, cubed
- puff pastry dough, thawed
- a handful of all purpose flour, for dusting
- Preheat oven to 375°
- Roll out puff pastry dough, onto a floured surface, to about 1/4″ thick. Cut it into a circle, just bit larger than the cask iron skillet. Set aside.
- Half the peaches and remove the seeds.
- In the skillet, add the sugar, the cognac and split vanilla bean with the seeds scraped.
- Dissolve the sugar over medium-high heat until the mixture becomes a light caramel. Stir with a wooden spoon until it darkens to a nice nutty brown color – and be very careful as it will be extremely hot!
- With a pair of tongs, gently place the peaches in the skillet, half-side up.
- After they’ve been coated, carefully flip them over with the tongs.
- Remove from heat, add the butter and cover the peaches with the round puff pastry.
- Tuck the excess dough into the edges with a wooden spoon.
- Bake for 30 minutes until golden brown and bubbly.
- Remove from oven and very carefully invert onto a plate or cake stand.
- Serve with large dollop of whipped cream!