Peach-Nectarine Tarte Tatin
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10
Pan: One 10" Cast Iron Skillet Oven Temp: 350° Storage: Covered, Cool Place or Refrigerate
Sweet Tart Pastry:
- 1½ cups all-purpose flour, plus additional for work surface
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup unsalted butter, cold, cut into ¼ inch pieces
- 1 large egg yolk
- 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
- 6 cups ripe peaches and nectarines (about 3 pounds,) peeled, pitted, and sliced into 16ths. Tip: Use a combination of peaches and nectarines, or use all peaches or all nectarines if you prefer.
- 2 tablespoons freshly squeezed lemon juice
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
Sweet Tart Pastry:
- In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
- Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
- Place the sliced peaches and nectarines in a large bowl and sprinkle with the lemon juice; toss gently to mix. Sprinkle with the granulated sugar, toss gently to mix evenly. Let the fruit sit to develop the juices (macerate) for 30 minutes to 1 hour.
- Transfer the peaches and nectarines to a colander suspended over a bowl to capture the liquid. The fruit should release almost 1 cup of juice.
- In a 10 inch cast iron skillet, or a heavy 10 inch ovenproof skillet with an ovenproof handle, melt the butter over low heat. When the butter is melted, add the brown sugar, cinnamon, and drained juice; stir until combined. Increase the heat to medium or medium high and boil the liquid down to about ¾ cup, stirring occasionally, about 20 minutes, or until it is a dark amber color and is thick and syrupy. Remove the pan from the heat.
- Taking care not to touch the syrup in the pan as it is very hot, arrange the peaches and nectarines in a slightly overlapping circle over the hot syrup mixture. Create more than one layer if there is extra fruit. Set aside to cool for 20 to 30 minutes so that the sides of the pan are not too hot when you add the pastry.
- Preheat oven to 350 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Remove pastry from the refrigerator. If necessary, allow it to sit for 15 to 20 minutes or until it is soft enough to roll. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to about ⅛ inch thick and about 11 inches in diameter (or about 1 inch larger than the diameter of the pan you are using.) Trim off any extra to make an 11 inch circle.
- Roll the pastry onto the rolling pin, center over the fruit in the skillet, and unroll. Using a small rubber spatula or wooden spoon, tuck the edges of the pastry down into the fruit (against the edges of the pan,) Work quickly before the pastry warms and softens. Cut about 6 steam vents in the crust.
- Bake: Bake the tart for 25 to 30 minutes or until the crust is golden brown and the juices begin to bubble. Remove from oven and allow to cool 10 to 15 minutes.
- Upside Down: Run a thin kitchen knife around the edge of the skillet to loosen the sides. Invert the skillet onto a serving plate. Leave the skillet in place one or two minutes before lifting to let the syrup drip down onto the tart. Carefully lift the skillet off of the tart. If any fruit has stuck to the skillet, remove and place it back on the tart.