Caramelized Peach Tarte Tatin with Puff Pastry
Buttery caramelized peaches arranged in a skillet with warm spices, topped with puff pastry and baked until golden. The tart is inverted to reveal glossy amber caramel and tender fruit. Serve warm with vanilla ice cream.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Melt butter in an oven-safe skillet over medium heat.
- 3
Add sugar and cook until caramelized to light amber color, swirling skillet occasionally for even browning.
- 4
Remove skillet from heat and stir in ginger, vanilla extract, cinnamon, and allspice.
- 5
Arrange peaches pit side down in skillet, fitting quarters snugly.
- 6
Roll out puff pastry on floured surface to a 12x12-inch square or cut into a 10-inch circle.
- 7
Transfer pastry to cover peaches in skillet and tuck overhanging dough around them.
- 8
Slice three small slits in pastry top to allow steam and moisture to escape.
- 9
Bake for 35-40 minutes until pastry is golden and puffy.
- 10
Cool for 15 minutes to allow caramel to thicken.
- 11
Run knife along outer edge of pastry to loosen from pan.
- 12
Carefully invert tart onto serving platter.
- 13
Cool briefly if needed and serve warm with ice cream.
Tips
Swirl skillet while caramel cooks to ensure even browning and prevent burning.
Arrange peaches tightly to prevent them from shifting during baking.
Allow proper cooling time before inverting so caramel sets but remains pliable.
Use a sharp knife to prevent pastry from tearing when loosening edges.
Good to Know
Cover and refrigerate up to 2 days. Reheat in 175°C oven until warm.
Prepare caramel and arrange peaches up to 4 hours before baking. Top with pastry and bake just before serving for best texture.
Warm with vanilla ice cream. Can serve at room temperature.
Common Mistakes
Do not skip the cooling period before inverting to avoid caramel running off.
Do not skip steam vents in pastry to avoid excess moisture making the crust soggy.
Do not stir caramel excessively after adding spices to avoid crystallization.