Happy Friday Everyone!
I’ve been meaning to share this little recipe for a couple of weeks now but I wanted to wait until peach season was finally upon us. Our local farm just started peach picking this week! And the first batch I got at the market didn’t disappoint: succulent, juicy, and very sweet.
Last month’s Martha Stewart Living magazine had a whole feature on this wonderful peach farm in California, and one of the recipes they included was for peach pot pie…peach pot pie!!
I can’t wait to make it.
But in the meantime I decided to use a few for my version of a tarte tatin–a flaky French tart which is usually made with apples in the Fall, but is just as delicious with peaches…
Typically a tatin mean scaramelizing sugar in a cast iron skillet and then placing sliced fruit into the caramel, placing a crust on top, cooking it all in the oven, inverting the pan upon completion, and producing a wonderful, densely flavored pie-tart hybrid.
But to make things a bit easier on myself for a little summer weeknight dessert, I decided to whip out the puff pastry. I wanted smaller tarts so everyone got their own, including the kids, here’s what I did:
Recipe for mini-peach tarte tatin
Place one sheet of frozen puff pastry on the counter to defrost.
Slice 3 ripe peaches and toss in a bowl with a tablespoon of sugar. Let sit.
Preheat oven to 400.
Unfold your pastry onto a sheet of parchment paper.
With one sheet of pastry dough I decided to make two individual tarts and two mini tarts (for the kids).
I used a cereal bowl for the individuals and traced a circle, and the top of a glass for the smaller ones.
Once you’ve traced your circles peel off the excess dough.
Prick the circles all over with a fork to prevent puffing.
And with the tip of a paring knife draw a line around the perimeter, about a 1/4 inch from the edge, to make a crust.
Divide the cut peaches evenly among the dough circles, piling them higher in the middle.
Dot with small cubes of cold butter.
Sprinkle with Demerra sugar (optional) to make a crunchy top.
Place the pan in the oven and cook for 35-40 minutes, removing the smaller tarts first when they look bubbly and golden.
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream.