72572021 each Tarte Tato | America’s Test Kitchen Segoe yea Peach Tarte Tatin SERVES Serves 8 TIME 1 hours, plus 40 minutes for resting WHY THIS RECIPE WORKS ‘The classic tarte Tatin is an upside-down caramelized apple tart We we ted to create a peach version, but simply swapping fruits produced a cloying tart that was awash in juice. To make wetter, sweeter, more fragile peaches work, we had to tweak the recipe. We started by layering butter, a small amount of sugar, salt, and peaches in a cool skillet. After cooking the filling on the stovetop until the peach juice was deeply browned, we removed the skillet from the heat, slid a pie pastry disk on top, and baked . When the crust was browned and crisp, we let the tart coo! for 20 minutes before pouring off the excess juice and inverting the tart onto a platter. Reducing the juice with a bit of bourbon and then brushing the mixture back over the peaches gave this tart extra flavor and shine while supporting its cohesivene: INGREDIENTS BEFORE YOU BEGIN ‘recipe single-crust pie © We recommend using our Foolproof All-Butter dough, chilled (see note) Dough for Single-Crust Pie for this recipe, Chill the dough 3 tablespoons for at least 1 hour before rolling it. We like using firm unsalted butt peaches in this recipe because they are easier to peel and retain their shape when cooked; yellow peaches are also cup (3 1/2 ounces) plus 2 preferable to white peaches. When pouring off the liquid in tablespoons sugar step 4, the peaches may shift in the skillet; shaking the skillet will help redistribute them. Serve the tart with teaspoon salt lightly sweetened whipped cream, if desired, © hitpsswww-amercastosttchon comMecipes!11086 poach-tartotatinprint72572021 2 pounds ripe but firm peaches, peeled, pitted, and quartered 4 tablespoon bourbon (optional) NUTRITIONAL INFORMATION Per Serving (Serves 8) Calories 161; Fat 6 g; Saturated 3 g; Trans 0 g; Monounsaturated 2 g; Polyunsaturated 1 g; Cholesterol 11 mg; Sodium 88 mg; Carbs 28 g; Fiber 2 g; Sugars 25 g; Protein | g © each Tarte Tato | America’s Test Kitchen INSTRUCTIONS @ iver rimmed baking sheet and place sheet of parchment paper or waxed paper on top. Roll dough into 10-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared sheet. Working around circumference, fold % inch of dough under itself and pinch to create 9-inch round with raised rim. Cut three 2-inch slits in center of dough and refrigerate until needed. © Aaiust oven rack to middle position and heat oven to 4400 degrees. Smear butter over bottom of 10-inch ovensafe skillet, Sprinkle 4 cup sugar over butter and shake skillet to distribute sugar in even layer. Sprinkle salt over sugar Arrange peaches in citcular pattern around edge of skillet, nestling fruit snugly. Tuek remaining peaches into center, squeezing in as much fruit as possible (itis not necessary to maintain circular pattern in center). © Pace skillet over high heat and cook, without stirring fruit, until juice is released and turns from pink to deep amber, 8 to 12 minutes. (If necessary, adjust skillets placement on burner to even out hot spots and encourage ven browning.) Remove skillet from heat. Carefully slide prepared dough over fruit, making sure dough is centered and does not touch edge of skillet. Brush dough lightly with water and sprinkle with remaining 2 tablespoons sugar. Bake until crust is very well browned, 30 to 35 minutes, Transfer skillet to wire rack set in rimmed baking sheet and let coo! for 20 minutes hitpsswww-amercastosttchon comMecipes!11086 poach-tartotatinprint 2872572021 © each Tarte Tato | America’s Test Kitchen © Piace inverted plate on top of erust. With T hand firmly securing plate, carefully tip skillet over bowl to drain juice (skillet handle may still be hot). When all juice has been transferred to bowl, retum skillet to wire rack, remove plate, and shake skillet firmly to redistribute peaches. Carefully invert tart onto plate, then slide tart onto wire rack. (If peaches have shifted during unmolding, gently nudge them back into place with spoon.) © Pour juice into now-empty skillet (handle may be hot) Stir in bourbon, if using, and cook over high heat, stirring constantly, until mixture is dark and thick and starting to smoke, 2 to 3 minutes. Return mixture to bowl and let cool until mixture is consistency of honey, 2 to 3 ‘minutes, Brush mixture over peaches, Let tart cool for at least 20 minutes. Cut into wedges and serve. Firm Peaches Are Preferable ) This tart is the rare instance where ron perfeetly ripe fruit isn't a must. In fact, we prefer firm, barely ripe peaches for the recipe because they don't require blanching to peel, and they taste just as good in the tart hitpsswww-amercastosttchon comMecipes!11086 poach-tartotatinprint 3472572021 each Tarte Tato | America’s Test Kitchen Put Your Peach Juice to Work Because peaches throw out so much liquid during cooking, wwe had to find ways to make sure our tart didn’t end up awash in it (as in the failed test above). At the same time, ‘we put that excess juice to good use. Pie dough absorbs more steam than less-porous puff pastry, so the juice ends up a bit thicker. ‘Once the tart is baked, get rid of excess liquid by placing an inverted plate on the crust and draining off juice. Combine the peach juice with bourbon and reduce the mixture into a thick, flavorful glaze to brush onto the peaches. © hitpsswww-amercastosttchon comMecipes!11086 poach-tartotatinprint 46