Peach Tarte Tatin
Why This Recipe Works
The classic tarte Tatin is an upside-down caramelized apple tart. We wanted 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 it. When the crust was browned and crisp, we let the tart cool 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 cohesiveness.