Peach Tarte Tatin
Serves: Makes 6 servings
  • 5 to 6 fresh peaches, peeled and each sliced into 8 wedges
  • ⅔ cup plus 2 tablespoons sugar, divided
  • 2 tablespoons fresh lemon juice
  • ¼ cup unsalted butter
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  1. Preheat oven to 400°.
  2. Place peach slices in a medium bowl; sprinkle with 2 tablespoons sugar and lemon juice.
  3. In a 10-inch square cast-iron skillet, melt butter over medium heat, swirling to coat sides of pan. Sprinkle remaining ⅔ cup sugar over butter. Place peach slices in alternating rows on top of sugar. Cook over medium heat, without stirring, until mixture turns a caramel color, 20 to 30 minutes. Remove from heat; place skillet on a baking sheet.
  4. Place puff pastry over fruit. Using a spatula or fork, gently fold edges down between inside edge of pan and fruit. (Skillet will be very hot.)
  5. Bake until golden brown, about 30 minutes. Let cool in pan for 5 minutes. Carefully invert onto a wire rack or serving plate. Reposition any peach slices that may have stuck to pan. Let cool for 10 minutes before serving.
Recipe by Southern Cast Iron at