Individual Peach Tarte Tatin Recipe
Individual Peach Tarte Tatin is a delightful and elegant dessert featuring caramelized peaches topped with flaky puff pastry. This recipe creates six individual-sized tarts, perfect for serving warm with whipped cream or ice cream. The peaches are macerated with sugar and lemon, caramelized to perfection, and baked beneath golden puff pastry rounds for a mouthwatering combination of sweet, tart, and buttery flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 individual servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Pastry
- 1 (14-ounce) package puff pastry, defrosted (or Homemade Rough Puff Pastry)
- Flour, for dusting
Peach Filling
- 3 ripe but firm peaches
- 2 tablespoons granulated sugar, divided
- 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 Oven and Prepare Muffin Tin: Preheat your oven to 400ºF and position the rack on the lower middle level. Place a jumbo 6-cup muffin tin on a rimmed baking sheet and set it aside for later use.
- Cut Puff Pastry Circles: On a floured surface, unroll the puff pastry and use a 3-inch circle cutter to cut out six circles. Place these circles in the freezer until ready to assemble.
- Prepare Peach Slices: Carefully slice off one-third of each peach vertically on both sides close to the pit, and set aside the peach slices. Reserve the leftover peach flesh for another use or enjoy as a snack.
- Macerate Peaches: In a bowl, combine the peach slices with 2 tablespoons of sugar, lemon juice, and a pinch of salt. Toss gently and let sit for 30 minutes to macerate and release juices.
- Make Caramel: Drain the macerated liquid into a medium saucepan and add ¼ cup water. Gradually stream in the remaining sugar evenly over the liquid. Cook undisturbed over medium heat until the sugar dissolves and caramelizes lightly, about 4 to 6 minutes. Whisk in the cubed butter carefully until smooth.
- Fill Muffin Tins with Caramel: Evenly spoon about 2 tablespoons of the hot caramel into each muffin cup.
- Arrange Peaches and Top with Pastry: Place the peach slices rounded side down into the caramel in each muffin cup, pressing gently to coat with caramel. Place a puff pastry circle over the peaches and press down gently until it touches the fruit.
- Bake the Tarts: Bake on the lower middle rack for 22 to 25 minutes, or until the puff pastry is deep golden and crisp.
- Cool and Loosen: Remove the muffin tin from the oven and let it cool on a rack for 3 minutes. Run a sharp knife around the edges to loosen the tarts from the tin.
- Invert the Tarts: Place the cooling rack over the muffin tin and carefully flip the tin upside down to release the tarts. If any tarts stick, gently ease them out with an offset spatula. Allow excess caramel to drip off.
- Serve: Serve the peach tarte tatins warm, optionally with whipped cream, vanilla ice cream, or peach ice cream for a decadent finish.
Notes
- Use firm but ripe peaches to ensure they hold their shape during baking.
- Chilling the puff pastry circles helps prevent shrinkage while baking.
- Be cautious when handling hot caramel to avoid burns.
- Other stone fruits like nectarines or plums can be substituted for peaches.
- For a dairy-free option, replace butter with a plant-based alternative.
- These tarts are best served warm but can be reheated gently before serving.
