Serves 8
150 min
Peach-Nectarine Tarte Tatin
Recipe GLPR7d3909951d52bd
A stunning upside-down fruit tart featuring caramelized peaches and nectarines arranged over a buttery caramel sauce, topped with a crisp pastry crust. The tender fruit and rich caramel are revealed when the tart is inverted onto a serving plate.
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Ingredients
1½ cups All-purpose flour
¼ cup Granulated sugar
⅛ teaspoon Salt
½ cup Unsalted butter, cold, cut into small pieces
1 Large egg yolk
3 tablespoons Heavy whipping cream
3 pounds Ripe peaches, peeled, pitted, and sliced
3 pounds Ripe nectarines, peeled, pitted, and sliced
2 tablespoons Fresh lemon juice
½ cup Granulated sugar
¼ cup Firmly packed light brown sugar
½ teaspoon Ground cinnamon
¼ cup Unsalted butter
Directions
In a medium bowl, combine flour, granulated sugar, and salt. Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
In a small bowl, whisk together the egg yolk and 2 tablespoons of cream until combined. Pour this mixture into the flour mixture and stir gently until a shaggy dough begins to form. If the dough is too dry and not coming together, add the remaining tablespoon of cream one teaspoon at a time.
Form the dough into a ball, flatten it into a 6-inch disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Place the sliced peaches and nectarines in a large bowl and drizzle with fresh lemon juice, tossing gently to coat evenly.
Sprinkle the ½ cup granulated sugar over the fruit and toss gently until combined. Allow the fruit to macerate at room temperature for 30 minutes to 1 hour, releasing its natural juices.
Pour the fruit and accumulated juices through a colander suspended over a bowl, reserving the liquid. You should have approximately 1 cup of juice.
In a 10-inch cast-iron skillet or heavy ovenproof skillet with an ovenproof handle, melt ¼ cup butter over low heat. Once melted, add the brown sugar, cinnamon, and reserved fruit juice, stirring to combine.
Increase the heat to medium-high and allow the liquid to boil, stirring occasionally. Continue cooking for about 20 minutes or until the syrup reduces to approximately ¾ cup, turns dark amber in color, and becomes thick and syrupy. Remove from heat.
Carefully arrange the drained peaches and nectarines in slightly overlapping circles over the hot caramel syrup, creating multiple layers as needed. Allow the pan to cool for 20 to 30 minutes so the rim is no longer too hot to handle.
Preheat the oven to 350°F, allowing 15 to 20 minutes for it to reach temperature.
Remove the chilled pastry from the refrigerator. If it is still very cold and stiff, allow it to sit at room temperature for 15 to 20 minutes until it is soft enough to roll without cracking.
On a lightly floured surface, roll the pastry to about ⅛ inch thickness and approximately 11 inches in diameter. Trim to an 11-inch circle if necessary.
Roll the pastry loosely onto the rolling pin, center it over the fruit in the skillet, and carefully unroll it. Working quickly, use a small spatula or spoon to tuck the pastry edges down into the fruit around the inner edge of the pan.
Cut approximately 6 small steam vents across the surface of the pastry crust.
Bake for 25 to 30 minutes, or until the pastry is golden brown and the fruit juices begin to bubble around the edges.
Remove the tart from the oven and allow it to cool for 10 to 15 minutes.
Run a thin kitchen knife around the inner edge of the skillet to loosen the pastry. Place a serving plate over the skillet and carefully invert, holding firmly. Leave the skillet in place for 1 to 2 minutes to allow the caramel to drip onto the tart, then carefully lift off the skillet. If any fruit remains stuck to the skillet, gently remove it and arrange it on the tart.
