Peach Tarte Tatin

Say hello to your new favorite recipe. We’re teaming up with the incredible @paletteetpalate for a weekly recipe. Where flavor meets storytelling, and every dish is a dream.

With roots in fashion and a passion for beauty, Noa brings heart, soul, and serious style to the kitchen.

Kicking things off: a dreamy Peach Tarte Tatin, golden, gooey, and made to be shared (preferably with cream). 

Ingredients
– 6 ripe peaches
– 1 sheet of puff pastry (made with real butter)
– 100 g unsalted butter
– 200 g fine granulated sugar

Preparation
Preheat the oven to 200°C (392°F).
Cut the peaches into wedges.
Melt the butter in a pan and add the sugar. When the mixture starts to bubble and change color, add the peaches. Let them caramelize briefly.
Spoon the mixture into a tart pan and pour the caramel over it.
Place the puff pastry on top, tuck the edges neatly into the pan, and prick a few holes in the top.
Bake for about 30 minutes until the pastry is golden brown and crispy.
Let it cool slightly, place a plate over the pan, and flip it over in one motion so the peaches are on top.

Serve with
A generous spoonful of crème fraîche or a scoop of vanilla ice cream