Peach Tarte Tatin

Recipe by spatchcock
READY IN: 2hrs 30mins
YIELD: 1 tart




  • For crust---------------.
  • Blend first 5 ingredients in processor.
  • Using on/off turns, cut in butter until coarse meal forms.
  • Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
  • Gather dough into ball.
  • Flatten into disk.
  • Wrap in plastic; chill at least 1 hour and up to 1 day.
  • Roll out dough on lightly floured surface to 11-inch round.
  • Transfer to rimless baking sheet.
  • Cover and refrigerate while preparing filling.
  • For filling--------------.
  • Preheat oven to 425°F.
  • Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
  • Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
  • Turn off heat.
  • Add butter; stir until melted and smooth.
  • Cool 2 minutes.
  • Place 1 peach half, rounded side down, in center of pan.
  • Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
  • Press remaining peach half and quarters, rounded side down, atop first layer.
  • Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
  • Place chilled pastry atop hot fruit.
  • Let stand 3 minutes to soften.
  • Tuck dough edges around fruit.
  • Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
  • Cool in pan on rack 10 minutes.
  • Place platter atop skillet.
  • Using oven mitts, invert tart onto platter.
  • Serve warm with whipped cream.