Peach Tarte Tatin

Tarte Tatin is typically a French dessert made with apples, but a variant using peaches can be delicious and add a touch of freshness. Here is a recipe for a Peach Tarte Tatin with a pinch of Italian flair, perhaps with the addition of crumbled amaretti for a crunchy and aromatic touch.

Ingredients

• 5-6 ripe but firm peaches
• 100 g granulated sugar
• 50 g butter
• 1 roll of shortcrust pastry or puff pastry
• 1 handful of crumbled amaretti
• Powdered sugar (for dusting)
• 1 teaspoon vanilla extract or a vanilla pod
• Juice of 1 lemon

Preparation

1. Preheat the oven to 190 °C.
2. Wash the peaches, cut them in half and remove the pit, then cut each half into 4 wedges. Place the wedges in a bowl with the lemon juice to prevent browning.
3. In a skillet that can go in the oven or in a Tarte Tatin pan, melt the butter over medium heat and add the sugar and vanilla. Stir until the sugar begins to caramelize, turning golden.
4. Arrange the peach wedges in the pan cut-side up, filling it completely. Let cook for a few minutes until the peaches start to release their juices and caramelize.
5. Sprinkle the crumbled amaretti over the peaches to add crunch and aroma.
6. Roll out the shortcrust or puff pastry and cut it to fit the size of your pan. Gently place the pastry over the peaches, tucking the edges slightly inside.
7. Bake for about 20-25 minutes or until the pastry is golden and crisp.
8. Remove the Tarte Tatin from the oven and let it rest for a few minutes. Then place a large plate over the pan and quickly invert it to unmold the tarte. Be careful not to burn yourself with the hot caramel.
9. Let cool slightly, then dust with powdered sugar before serving.

Trivia

Tarte Tatin takes its name from the Tatin sisters, who ran a hotel in the Sologne region of France. Legend has it that the recipe was born from a mistake, when one of the sisters tried to salvage a burnt apple tart by flipping it over and serving it as if it had been planned that way from the start.