Peach Tarte Tatin
For the crust:
- 1 cup flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 ½ tablespoons unsalted butter
- 3-5 tablespoons ice water
- Mix sugar and salt into the flour. Cut the butter into small pieces and then cut into flour, until the size of peas.
- Add 3 tablespoons of water and gather up the dough. Do this with your hands. You may need more water if the dough does not hold together.
- Cover with plastic wrap and refrigerate for 30 minutes.
For the filling:
- 8 peaches
- ½ cup sugar
- 3 tablespoons melted butter
- A little bit of freshly ground black pepper (optional)
- Peel peaches and cut into quarters. Toss with ¼ cup sugar.
- Pour 2 tablespoons melted butter into a 9-inch cast iron skillet and sprinkle with ¼ cup sugar. Place peach slices in concentric circles.
- Roll out the dough to about 12-inch diameter circle. Place the dough on top of the fruit, tucking the edges around the peaches. Bake in a preheated 450-degree oven for 30 minutes, until the crust is golden brown. Remove the tart from the oven.
- Put the pan on top of the stove over high heat. Cook the tart, revolving if frequently, until the bottom caramelizes, about 3-4 minutes. The tart will smell almost burned. Loosen the edges with a spatula so it doesn’t stick.
- Cool the tart for 15 minutes. Loosen again with a spatula, and invert onto a large, flat serving platter held over the tart pan. Set the plate on a table and lift the pan off the plate.
Voilà! The most elegant & delicious dessert, which is even better for breakfast the next morning...