Peach upside-down tart, the cheater’s recipe
So apparently, this month has become an eating adventure. I don’t know which will be heavier at the end, me or the suitcases I have to bring home. To use up the can of peaches from making the coconut shrimp sauce, I decided to make a tarte tatin. This is a traditional, upside-down tart in France that usually uses apples (LOADS of apples, actually, all caramelized & buttery).
This version turned out drier for us, not surprising since it was an experiment (& an excuse to eat dessert-ish things for breakfast). I’ve adapted a recipe here for you, designed to be super simple & super fast–& not as dry as ours was…
There will be another, traditional tarte tatin recipe in the future, with more caramelization, more fruit & more butter, I’m sure.
- 1 large can peaches (halves or slices)
- 1 stick (115-ish grams) butter
- 2 cups flour
- 1.5 teaspoons cinnamon
- 1/4 c sugar
- 1 egg
- Cut your butter into little pats & let it reach room temperature. Whisk your flour, cinnamon & sugar together in another bowl.
- Cut the flour mix into the butter until you’ve formed a sablé (sandy) texture. Beat the egg; add it to the dough & mix until it’s well incorporated. Form a ball & let the dough chill in the refrigerator for 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
- Line the peaches in a tart/quiche/pie pan, really covering it. Layer them if you want. Put in the amount that you like best. Pour about half of the peach syrup over the peaches.
- Take your dough & flatten in on the counter. Don’t worry about having one even piece. Just grab a chunk, flatten it to a bit more than a 1/4 inch. Drape the pieces over the peaches until the whole tart is covered with dough, then use the rest to fill in your holes.
- Bake the tart for 20 minutes. Allow to cool for 10 minutes before flipping the tart onto a heat-safe serving platter. Remove the tart pan. Serve immediately. Dress it up à la mode with whipped cream, ice cream, heavy cream… or even something that might not be cream based! (It’s also great on its own.)