Parisian Peach Tarte
This simple French-style pie is really fun to make: you put a little butter and brown sugar in a skillet, scatter fresh peaches over that, cook a few minutes until caramelized, then pop the skillet in the oven with some pastry on top. To serve, turn it upside down on a plate. Mmmm–mouthwatering.
Parisian Peach Tarte is a tribute to the sensual pleasures of ripe fresh peaches, served with a very French flair. And it only calls for four ingredients.
1/2 cup (1 stick) sweet butter
1 cup brown sugar
3 pounds firm-ripe peaches or nectarines, pitted and quartered
1 sheet puff pastry rolled into a 12-inch circle (or use an unbaked crust for a 9-inch tart, but leave as a circle rather than pressing the dough into a pan)
1. Preheat oven to 400F. Soften the butter in a 12- to 13-inch, deep-sided, heavy ovenproof skillet over low heat. Spread the sugar evenly over the butter and arrange the peach quarters in concentric rings over the top. Arrange as many quarters as it takes to make a tight fit, until you can no longer see the sugar.
2. Raise heat to medium and cook the peach quarters about 10 minutes, until the sugar caramelizes and starts to bubble under and around them.
3. Remove pan from heat and cover peaches with pastry. Place skillet in preheated oven and bake for 20 minutes, until crust is golden.
4. Remove skillet from oven and set on wire rack. Cool the tart in the skillet for 2 to 3 hours.
5. Before serving, place skillet over low heat on the stovetop for about 5 minutes, until the caramel melts and you can slide the tart around. Remove from the skillet by turning it upside down onto a large plate. Serve immediately.
Serves 8 to 10.
Adapted from Peaches, by Olwen Woodier (Storey Books, 2004). Copyright (c) 2004 by Olwen Woodier. Reprinted by permission of Storey Books.
Adapted from Peaches, by Olwen Woodier (Storey Books, 2004).