It was super easy as the tart pan fit perfectly over the pan that held the tart.
When inverting the tart I used an 11” tart pan with a removable bottom instead of a platter. Plus the cast iron pan would be very heavy when inverting. I don’t have one and I used a non-stick Calphalon pan that worked perfectly as nothing stuck to the bottom. Hints and Tips: This tart is usually made in a cast iron pan. Serve warm or at room temperature with whipped cream or Peach Semi-Freddo. Place a platter over the pan and carefully invert the tart onto platter. Remove from oven and let cool for 10 minutes. Bake until crust is golden brown and the filling is thickened and dark, about 30 to 35 minutes. In the meantime, roll out the pasty to an 11” circle and place on top of the warm peaches and tuck pastry edges round the peaches. Over medium heat cook the peaches until caramel is bubbling and thick, about 10 minutes. Press remaining peach half and quarters round side down on top of the first layer. Arrange the quarters round side down in a tight circle. Place one peach half in the center round side down. Remove from the heat and add the butter stirring until melted and smooth. Once dissolved turn heat up to high and cook until the syrup becomes amber in color, swirling the pan occasionally and brushing down the sides with a wet pastry brush.
Over medium heat bring to a boil to dissolve the sugar. In a 10” heavy ovenproof skillet with 2” sides combine the sugar and water.
#Peach tarte tatin skin
Peel the skin and cut one peach in half, the remainder into quarters. With a slotted spoon, remove the peaches to a dish. Drop the peaches into the boiling water for 15 to 20 seconds. ¼ Unsalted Butter, Cut Into Pieces, Room Temperatureīring a pot of water to boiling.
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