Nov 20, 2006
Peach Tatin
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon light corn syrup
- 3 medium freestone peaches—peeled, halved and pitted
- 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold
- Vanilla ice cream, for serving
- Preheat the oven to 400°.
- In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes.
- Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes.
- Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly.
- Cut the tart into wedges and serve with vanilla ice cream.
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