Individual Peach Tarte Tatin
These Peach Tarte Tatins feature tender, caramelized peaches atop flaky, buttery puff pastry, perfect for a handheld dessert.
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 45 minutes
- Yield: 6 individual pastries
- Category: Pastry
- Method: Bake
Ingredients
- (1) 14-ounce package puff pastry, defrosted, (or Homemade Rough Puff Pastry)
- 3 ripe but firm peaches
- 1 cup (200 grams) granulated sugar, divided
- 2 teaspoons fresh lemon juice
- Pinch kosher salt
- ¼ cup water
- 1/4 cup salted butter, cubed
Instructions
- Preheat the oven to 400ºF and set the rack to the lower middle part of the oven. Place a jumbo 6-cup muffin tin on a rimmed baking sheet and set aside until ready to use.
- Unroll the puff pastry on a floured work surface. Using a 3” circle cutter, stamp out 6 circles. Set the puff pastry circles in the freezer, until ready to use.
- Gently slice off ⅓ of the peach vertically, with the edge butting right up against the pit. Repeat this with the other side of the peach. Save the leftover peach remaining around the pit for another use, or eat! Repeat the process with the remaining two peaches.
- Toss together the peach pieces, 2 tablespoons sugar, lemon juice, and salt in a bowl and let macerate for 30 minutes.
- Drain the macerated liquid into a medium pot, along with ¼ cup water. Slowly stream in the sugar in an even layer in the liquid. Heat on medium and let the dissolved sugar mixture cook undisturbed. Cook until the sugar has lightly caramelized, about 4-6 minutes. Carefully whisk in the butter until combined.
- Evenly divide the hot caramel into the muffin tins, about 2 tablespoons in each cup.
- Place the peaches, round side down, and gently press them into the soft caramel. Place a circle of puff pastry on top of the peach and push it down until it touches the peach.
- Bake on the lower middle rack of the preheated oven until the pastry is well golden, about 22-25 minutes
- Transfer the muffin tin to a cooling rack. Let sit undisturbed, for 3 minutes. With a sharp knife, cut around the pastry edges, loosening any that have become stuck on the tin.
- Place the cooling rack on top of the muffin tin, and then carefully invert the muffin tin upside down, letting the pastries gently slide out. If any are stuck, use an offset spatula to help guide it down. Allow any excess caramel to drip off.
- Serve peach pastries warm, as is or with whipped cream or vanilla ice cream or peach ice cream!
Notes
Store-bought puff pastry is fine, but homemade pastry is better. Here is a dedicated Rough Puff Pastry recipe with accompanying step-by-step instructions and tips for successfully making it. You will only need half of a batch, and the remaining puff can be saved for another dessert. If you want a pastry option that has fewer steps than rough puff pastry, I'd recommend my Flaky Pie Crust instead. It has a very good puff as well, but less time intensive than puff pastry. And finally, a third option is to just make regular Butter Pie Pastry. It would still be flaky, just not as much as puff pastry or flaky pie pastry.
Purchased puff pastry typically either comes in one folded 14-ounce sheet or two folded 8-ounce sheets. Either will work.
This caramel will get hard quickly, so immediately add it to the bottom of a jumbo muffin pan.
Find it online: https://everydaypie.com/peach-tarte-tatin/