PEACH TARTE TATIN
theartofbaking.org
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With that brown sugar caramel, bourbon, cinnamon, pecans, and juicy summer peaches in each bite, this peach tarte tatin is insanely delicious and just perfectly sweet.
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INGREDIENTS
- Brown sugar - Salted butter - Peaches - Bourbon
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Start by peeling and slicing all of your peaches. You should get about 8 slices out of each peach.
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Pat your peaches dry with a towel to gently remove any excess juice. I recommend you use fresh peaches.
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Roughly chop your pecans and roast then in the oven at 325 degrees for 5 minutes.
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In a cast iron skillet, melt your sugar and butter together over a medium heat, until your caramel thickens and bubbles slightly.
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Remove from the heat and add your bourbon. Stir until combined. Add your peaches to the skillet on top of your caramel in a spiral pattern.
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Sprinkle your pecans on top of your peaches. Lay out your puff pastry and use a fork to poke multiple holes in your pastry.
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