Ingredients
Pastry
- 1 (14-ounce) package puff pastry, defrosted (or Homemade Rough Puff Pastry)
- Flour, for dusting
Fruit and Maceration
- 3 ripe but firm peaches
- 2 tablespoons granulated sugar, divided from 1 cup
- 2 teaspoons fresh lemon juice
- Pinch kosher salt
Caramel
- 1 cup (200 grams) granulated sugar, divided
- ¼ cup water
- ¼ cup salted butter, cubed
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 400ºF (200ºC) and position the rack in the lower middle. Place a 6-cup jumbo muffin tin on a rimmed baking sheet and set aside to use later.
- Cut Puff Pastry Circles: On a floured surface, unroll the puff pastry. Using a 3-inch circle cutter, cut out six circles. Place these pastry circles in the freezer to keep firm until ready to use.
- Slice Peaches: Slice each peach vertically, removing one-third of the peach on both sides right next to the pit, saving the leftover parts for another use. Repeat for all peaches to get uniform pieces.
- Macerate Peaches: Toss peach slices with 2 tablespoons of sugar, lemon juice, and a pinch of kosher salt in a bowl. Let them macerate for 30 minutes to release juices and soften.
- Make Caramel: Drain the liquid from the peaches into a medium pot, adding ¼ cup water. Slowly add the remaining sugar in an even layer without stirring. Heat on medium and let sugar dissolve and lightly caramelize for 4-6 minutes. Then whisk in the cubed butter until combined and smooth.
- Assemble Tarts: Divide the hot caramel evenly among the muffin tin cups, about 2 tablespoons each. Place the peach slices, round side down, into the caramel in each cup, gently pressing them in. Top each with a puff pastry circle and press down so the pastry touches the peach.
- Bake: Bake on the lower middle rack of the oven until the pastry is golden brown and puffed, about 22-25 minutes.
- Cool and Release: Transfer the muffin tin to a cooling rack and let sit undisturbed for 3 minutes. Run a sharp knife around the edges of each tart to loosen them from the tin.
- Invert Tarts: Place the cooling rack on top of the muffin tin and carefully flip both upside down, allowing the tarte tatins to slide out gently. If stuck, use an offset spatula to help release them. Let any excess caramel drip off.
- Serve: Serve the peach tarte tatins warm, on their own or with whipped cream, vanilla ice cream, or peach ice cream for an extra indulgence.
Notes
- Use firm but ripe peaches to ensure they hold their shape during baking.
- Keep puff pastry cold to handle and cut easily.
- Caramel can burn quickly; watch closely while cooking.
- Let the tarts cool slightly to avoid burning yourself with hot caramel.
- Leftover peach scraps can be used in smoothies or desserts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
