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Peach Tarte Tatin

Purchased puff pastry makes the flaky crust super-easy.  Using a non stick pan or a silicone pan liner makes the tart a cinch to remove!

Ingredients:

2/3 cup sugar
3 tablespoons water
2 tsp light corn syrup
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
1/8 teaspoon salt
5 medium unpeeled peaches, quartered, pitted
1 sheet frozen puff pastry (half of a 17.3 ox. Package) thawed
1 tablespoon grated lemon peel
Sweetened whipping cream for topping (optional)

Preheat oven to 375º   Combine sugar, water and corn syrup in small non stick skillet. Stir over medium heat until the sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down the skillet with wet pastry brush and swirling skillet, about 7 minutes.  Remove from heat.  Quickly stir in unsalted butter, fresh lemon juice and salt.  Immediately pour caramel into nonstick 9 inch diameter cake pan with 1 ½ inch high sides.

Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely.  Bake until peaches are just tender, about 30 minutes.  Remove cake pan from oven.
Roll out puff pastry sheet on lightly floured work surface to 12 inch square.  Using 10 inch diameter tart pan bottom or a plate as a guide, cut out round.  Pierce pastry all over with fork or docking tool.  Cover peaches in cake pan with pastry round; press down around peaches at edge of cake pan.

Bake tart until pastry is puffed and deep golden, about 27 minutes.  (can be prepared 6 hours ahead.  Lead stand in cake pan at room temperature.  Rewarm tart in 350ºF oven for 10 minutes before continuing.)  Let tart rest 5 minutes.  Cut around edge of cake pan to loosen pastry.  Place large platter over cake pan.  Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter.  Carefully lift off cake pan.  Rearrange any peaches that may have become dislodged.  Cool tart 30 minutes.  Sprinkle with lemon peel (optional).  Cut warm tart into wedges, serve with whipped cream. 

Hundreds of Recipes Available On-Line 
Did you know that Pies & Plates' has 100s of great recipes available on-line?  Our recipe bank is part of our On-line Store!   Click here to go our Shop On-line web page!  Enter our On-line Store and click on the RECIPE tab at the top of the page!  To find Pies & Plates' recipes type Pies and Plates in the search box .    

Learn to Cook at our Culinary Academy
If you enjoy cooking then be sure to check out Pies & Plates' Culinary Academy offering Cooking classes for the "not so serious" cook!  It's all about good food, good friends and good fun! 
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Visit our Cookbook Library
Pies and Plates' has a large collection of cookbooks available in our Cookbook Library located in the Culinary Academy classroom!  The library is open during our regular business hours except when a class is in session!  Grab a cup of coffee and a Gooey Butter Cake and come browse through our collection!  Free recipe cards available for jotting down recipes and check out is allowed!  If you'd like to donate your old cookbooks to our libary just bring them on in!  We'll be glad to accept them!

Articles from Pies & Plates' Culinary Academy:
Going With The Grain
We're Wild About our Mushrooms
Melting and Tempering Chocolate
Growing Herbs at Home

Hurricane Charley Recipe Collection Project
After Huricane Charley struck in 2004 we all became experts in cooking without power! 
We hope we never need these recipes again but just in case (and because these recipes are too good to keep secret) we are compiling them in a collection we're calling
Recipes We Hope We Never HAVE to Use!   If we end up with enough recipes, maybe we'll even publish a cookbook!  If you have a recipe you'd like to contribute click here and fill out our easy submission form!


 

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