#French peach tart skin#

This is about the easiest 'looks hard' pastry technique I know. I was going to do this delicious dessert for the Julie & Julia post, but decided to go with the more substantial roast chicken recipe. It's a Julia Child recipe from one of the cookbooks she did with Jacques Pepin. Definitely won’t be making this recipe again.Here is the peach tartlet video recipe I promised the other day. A hockey puck, I think.Īnyways, the end result is a very runny and soggy, yet burnt tasting strongly bourbon flavored dessert, where the flavor of my nice summer peaches is totally lost. Can’t imagine what it would have been like after 40-50 minutes. Also my puff pastry was super brown and puffy after the first 20 min in the oven, I had to take it out after 25 minutes in the oven or else it would have burnt.

So that explains why it didn’t reduce like it should have. I turned my heat down much lower than what was said because my caramel was cooking so fast, and I also didn’t cook the caramel nearly as long as it said too, because again - it was burning.

I don’t know if my cooktop and oven are just that different from the author’s, but I somehow ended up with burnt tasting caramel that was also runny and tasted too strongly of bourbon.

I don’t normally leave reviews of recipes, but I had to tell y’all not to waste your time with this one. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Bake until pastry begins to puff, 20–25 minutes. You just want to make sure the dough is tucked in all the way around). Drape over peaches and tuck edges into pan. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases cut out a 10” round.

#French peach tart skin#

Return peaches to skillet and arrange skin side down remove skillet from heat. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Add salt and scrape in vanilla seeds reserve pod for another use. Caramel will seize initially but smooth out again later, so don’t worry. Remove skillet from heat mix in butter, then gradually add bourbon, stirring constantly. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. sugar in a large bowl let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.