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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
  1. Mix sugar and salt into the flour. Cut the butter into small pieces and then cut into flour, until the size of peas.
  2. 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.
  3. 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)
  1. Peel peaches and cut into quarters. Toss with ¼ cup sugar.
  2. Pour 2 tablespoons melted butter into a 9-inch cast iron skillet and sprinkle with ¼ cup sugar. Place peach slices in concentric circles. 
  3. 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.
  4. 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.
  5. 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...