James Martin’s Peach Tarte Tatin is made with Peachs, sugar, butter, vanilla extract, and puff pastry. It serves six and takes about 60 minutes to prepare and bake, offering a delightful dessert featuring caramelized Peachs and crisp pastry.
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🧡 Why You’ll Love This Peach Tarte Tatin Recipe:
- Simple Ingredients: Uses basic ingredients like Peachs, sugar, butter, and puff pastry that are readily available.
- Easy to Make: Despite its elegant appearance, it’s surprisingly simple to prepare.
- Impressive Presentation: Flipping the tarte for serving reveals a beautiful, glossy top that is sure to impress guests.
- Comforting Warm Dessert: Best enjoyed warm, making it a cozy treat, especially with ice cream or whipped cream.
- Quick Preparation: Active cooking and preparation time is relatively short, making it an efficient choice for a sophisticated dessert.
❓ What Is James Peach Tarte Tatin Recipe?
James Martin’s Peach Tarte Tatin recipe features caramelized Peachs topped with puff pastry, baked to golden perfection. Ingredients include Peachs, sugar, butter, and vanilla, offering a classic dessert that’s both simple and elegant. Serve warm for best results.
🍑 James Martin Peach Tarte Tatin Ingredients
- 6-8 Peach, peeled, cored, and halved
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 sheet of puff pastry, thawed
- Optional: cinnamon or nutmeg for seasoning
Equipment:
- 9-inch heavy ovenproof skillet or tarte tatin pan
🥮 How To Make James Martin Peach Tarte Tatin
- Preheat your oven to 375°F (190°C).
- In the skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and starts to brown. Watch carefully to avoid burning.
- Stir in vanilla extract and a pinch of cinnamon or nutmeg if using.
- Arrange Peach halves round side down in the skillet. Cook over medium heat for about 15 minutes until the caramel thickens and the Peachs begin to soften.
- While Peachs are cooking, roll out your puff pastry into a circle slightly larger than your skillet. Cut a few small slits in the pastry to allow steam to escape.
- Place the puff pastry over the Peachs in the skillet, tucking the edges down around the Peachs.
- Transfer the skillet to the oven and bake for about 25-30 minutes or until the pastry is golden and puffed.
- Let the tarte cool for a few minutes. Carefully flip the tarte onto a large plate. Serve warm, optionally with vanilla ice cream or whipped cream.
💭 Recipe Tips
- Caramelize Carefully: Keep a close eye on the sugar as it caramelizes. It should reach a deep amber color without burning. Stirring helps distribute the heat evenly.
- Enhance the Flavor: Adding a pinch of cinnamon or nutmeg can complement the sweetness of the Peachs and caramel. Experiment with the amount to suit your taste.
- Seal the Edges: When placing the puff pastry over the Peachs, make sure to tuck the edges down around the Peachs snugly. This helps to encase the filling and prevents the juices from escaping.
- Perfect Timing: The baking time might vary depending on your oven and the thickness of your pastry. Watch for a golden and puffed appearance as your cue for doneness.
- Cool Before Flipping: Allow the tarte to cool in the skillet for a few minutes after baking. This makes it easier to handle and helps prevent the caramel from running when flipped.
🍯 What To Serve With Peach Tarte Tatin?
Serve Peach Tarte Tatin with Condensed Milk Ice Cream or Rhubarb Ice Cream for a classic pairing for a twist, offer Chocolate Fudge Icing or Damson Jam a side of Chocolate Ganache complements the sweet tartness beautifully.
🎚 How To Store Leftovers Peach Tarte Tatin?
- Refrigerator: Cool leftovers Peach tarte Tatin to room temperature, then cover it with plastic wrap or aluminum foil and store in the refrigerator it will keep for up to 3 days.
- Freezer: Wrap leftovers Peach tarte Tatin tightly with plastic wrap and then aluminum foil freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently in the oven.
🥵 How To Reheat Leftovers Peach Tarte Tatin?
- On The Oven: Preheat your oven to 350°F (175°C) place the leftover Peach Tarte Tatin on a baking sheet and cover loosely with aluminum foil heat for 10-15 minutes or until warmed through.
- In The Microwave: For a quick option place a slice of leftovers Peach Tarte Tatin on a microwave-safe plate microwave on medium power for about 3-5 minutes checking frequently to prevent the pastry from becoming too soggy.
FAQs
Who invented the Tarte Tatin?
The Tarte Tatin was accidentally invented by the Tatin sisters, Stéphanie and Caroline, at their hotel in Lamotte-Beuvron, France, in the late 1800s the tart was supposedly created when Stéphanie, in a rush, forgot to put the pastry base on her Peach pie.
Can I use store-bought puff pastry for Tarte Tatin?
Yes, store-bought puff pastry works well for this recipe and is commonly used for convenience and consistency. It should be thawed according to package instructions before use.
How do you prevent the Peachs from becoming too mushy?
To prevent Peachs from becoming mushy, cook them just until they start to soften before baking. Choosing the right type of Peach is also crucial.
How do you flip a Tarte Tatin?
After allowing the tarte to cool slightly, place a large plate over the pan and quickly invert it be careful as the caramel and juices can be hot and may spill.
What are some common mistakes when making Tarte Tatin?
Common mistakes include not caramelizing the sugar properly (either under or overdoing it), using the wrong type of Peachs that fall apart during cooking, or not sealing the pastry around the edges properly, which can cause the juices to escape.
Can Peach Tarte Tatin be made ahead of time?
Yes, you can prepare Peach Tarte Tatin ahead of time and either keep it in the fridge or at room temperature for a few hours before reheating gently to serve.
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James Martin Peach Tarte Tatin Nutrition Fact
Serving Size: 1 slice
- Calories: 351
- Total Fat: 19.5g
- Saturated Fat: 12.6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrates: 39.8g
- Dietary Fiber: 2.3g
- Sugars: 22.4g
- Protein: 2.9g
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 0%
- Iron: 0%
James Martin Peach Tarte Tatin
Description
James Martin’s Peach Tarte Tatin is made with Peachs, sugar, butter, vanilla extract, and puff pastry. It serves six and takes about 60 minutes to prepare and bake, offering a delightful dessert featuring caramelized Peachs and crisp pastry.
Ingredients
Equipment:
Instructions
- Preheat your oven to 375°F (190°C).
- Stir in vanilla extract and a pinch of cinnamon or nutmeg if using.
- In the skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and starts to brown. Watch carefully to avoid burning.
- Arrange Peach halves round side down in the skillet. Cook over medium heat for about 15 minutes until the caramel thickens and the Peachs begin to soften.
- While Peachs are cooking, roll out your puff pastry into a circle slightly larger than your skillet. Cut a few small slits in the pastry to allow steam to escape.
- Place the puff pastry over the Peachs in the skillet, tucking the edges down around the Peachs.
- Transfer the skillet to the oven and bake for about 25-30 minutes or until the pastry is golden and puffed.
- Let the Peach Peachtarte cool for a few minutes. Carefully flip the tarte onto a large plate. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Caramelize Carefully: Keep a close eye on the sugar as it caramelizes. It should reach a deep amber color without burning. Stirring helps distribute the heat evenly.
- Enhance the Flavor: Adding a pinch of cinnamon or nutmeg can complement the sweetness of the Peachs and caramel. Experiment with the amount to suit your taste.
- Seal the Edges: When placing the puff pastry over the Peachs, make sure to tuck the edges down around the Peachs snugly. This helps to encase the filling and prevents the juices from escaping.
- Perfect Timing: The baking time might vary depending on your oven and the thickness of your pastry. Watch for a golden and puffed appearance as your cue for doneness.
- Cool Before Flipping: Allow the tarte to cool in the skillet for a few minutes after baking. This makes it easier to handle and helps prevent the caramel from running when flipped.