The name may sound fancy, but this show-stopping dessert couldn’t be easier.
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
- Preheat oven to 400°.
- Place peach slices in a medium bowl; sprinkle with 2 tablespoons sugar and lemon juice.
- 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.
- 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.)
- 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.