Peach Tart Tatin

It's peach season and if you like peach cobbler, you'll love this recipe! This recipe include a scratch made dough and it makes enough for about 2 tart tatins. You can cut the recipe in half or freeze the remaining dough so you can make this dessert in just 30 minutes next time!

This recipe contains , cake flour, all-purpose flour, unsalted butter, milk, sugar, salt, , peaches, sugar, unsalted butter

4 Servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• Dough:
• 5 oz. cake flour
• 5 oz. all-purpose flour
• 7 oz. cold unsalted butter, sliced
• 3 1/2 - 4 oz. cold milk
• 1/2 oz. sugar
• 1 tsp. salt
• Filling:
• 10 - 12 oz. peaches
• 1 1/2 oz. sugar
• 2 oz. unsalted butter

Instructions:

• 1. Dough: Using a food processor, combine flour, butter, salt and sugar. Pulse until the size of small peas.
• 2. Add cold milk while pulsing. The mixture is ready when you pinch some of the crumbly dough together with your fingers and it holds together.
• 3. Carefully empty the crumbly dough mixture from the food processor. Gather the mixture in a mound and push down on the dough crumbles a few times, don't over knead.
• 4. Form discs, about 6 oz each. Wrap in plastic and refrigerate the one you will be using and freeze the other.
• 5. Meanwhile, peel, pit and quarter peaches.
• 6. Using an 8 inch, oven safe skillet, melt butter and cover with an even layer of sugar.
• 7. Arrange peaches on sugar, rounded sides down, in a circular motion.
• 8. Place skillet over medium-high heat and cook until butter melts, sugar dissolves and begins to caramelize about 10 minutes.
• 9. While peaches cook, preheat oven to 425 degrees F.
• 10. Meanwhile, remove crust disk from the refrigerator, sprinkle work surface with flour and roll pie dough to an 8 inch circle, about 1/8 inch thick.
• 11. Place crust over peaches and tuck in edges around the peaches.
• 12. Bake in the preheated oven until crust is golden brown, about 17-20 minutes. Allow to cool for 5 minutes.
• 13. Place a plate over the top of the pan and carefully invert to release tart from the pan. Enjoy!