Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Peach Tarte Tatin is a perfect French fruit dessert for a Summer Soiree! Check out my other French Recipes here: (Coming Soon!)
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Peach Tarte Tatin Recipe:
- 1 sheet puff pastry.
- ⅓ cup sugar,
- 2 tsp water,
- 2 tbsp unsalted butter,
- 2 tsp lemon juice,
- a pinch of salt,
- 6 or 1 ½ pounds ripe peaches
- a dollop creme fraiche
I start by prepping my peaches just cutting them into slices. I usually like to cut them about 6 slices per peach. And Ill set them aside while I work on my caramel.
Now is a great time to preheat my oven to 400º F.
Next in a heavy bottom pan, I like to use either a cast iron or this heavy-bottom frying pan, I'll add the water and sugar over medium high heat. Give it a stir until the sugar dissolves, and then I'll turn up the heat to high. I'm letting it cook for a few more minutes until it caramelizes. I like to make sure not to stir it too much though because it will take forever for the sugar to caramelize. Now I'm adding in the butter, lemon juice, and the pinch of salt. I'll give it another stir and then I'm taking it off the heat.
Now I'm lining up the peaches in the pan with the cut side up, just arranging them in a pretty circular pattern. I'm putting the pan back on the stove and cooking over medium heat just until the peaches have softened, about 6 to 8 minutes.
Finally I'm taking my puff pastry dough and placing it over my peaches. And then I'm just poking in some holes with my fork. This way I'm cutting in some air vents when it bakes.
Then I'll bake it for about 20 minutes until golden brown.
Once it's ready I'm taking it out of the oven and let it rest for about 10 minutes before I take a large plate, large enough to cover the pan and place it on top. Then l'm flipping the plate over and transferring the tarte onto the plate.
The caramel sauce will ooze out and you'll see all of the beautiful peaches are lined up in this sparkly glaze. Such a show stopper piece and it even tastes better than it looks! I like to serve this with a little dollop of creme fraiche on there.
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