Peach Tarte Tatin
This Peach Tarte Tatin is stunning to look at but takes minimal effort, which is exactly what you need for a quick summer dessert. A tarte tatin is a pastry where the fruit is cooked in caramel and then cooked upside down. 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. And it only gets better with a scoop of my homemade mascarpone ice cream on top...I mean this is roll your eyes back delicious.
Ingredients
Tarte Tatin
- 1 sheet of puff pastry
- ½ cup brown sugar
- 3 tablespoon salted butter
- 5 peaches
- 3 tablespoon bourbon
- ½ cup pecans
- 1 teaspoon cinnamon
Mascarpone Ice Cream
- 1 cup sugar
- 1 ½ cups half and half
- 2 eggs
- 1 cup heavy cream
- 16 oz mascarpone cheese
Instructions
Peach Tarte Tatin
- Start by peeling and slicing all of your peaches. You should get about 8 slices out of each peach. Pat your peaches dry with a towel to gently remove any excess juice. I recommend you use fresh peaches but if you chose to use canned peaches, please take a look at the notes I have above.
- Roughly chop your pecans and roast then in the oven at 325 degrees for 5 minutes.
- In a cast iron skillet, melt your sugar and butter together over a medium heat, until your caramel thickens and bubbles slightly.
- 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.
- Sprinkle your pecans on top of your peaches.
- Lay out your puff pastry and use a fork to poke multiple holes in your pastry.
- Place your pastry over your peaches, tucking your edges in around the pan.
- Place your pan in the oven and bake at 375 degrees for 45 minutes.
- Take out and let cool completely. Then place a plate over your pan and quickly flip it over, allowing your pastry to fall out of the pan upside down.
- Serve with ice cream and enjoy!
Mascarpone Ice Cream
- In a medium sauce pan heat your half and half and sugar over a medium low heat until it is simmering. Then remove from heat.
- In a bowl whisk your eggs. Then temper them. To do so slowly pour about half of your half and half mixture into your egg mixture, while whisking vigorously. Then slowly add your egg mixture back to your sauce pan with the remaining half and half mixture. While doing this whisk vigorously.
- Add your heavy cream and mascarpone cheese.
- Place pan back on the stove and heat over medium low heat continuously stirring until your cheese is melted. Continuously mix until your mixture as thickened enough that it coats the back of your spoon. About 30 minutes. Do NOT stop stirring or the bottom of your mixture will burn.
- Then take it off of the stove and cool to room temperature for about an hour. Then place mixture into fridge for about 4 hours or overnight.
- Pour mixture into ice cream mixer and churn until mixture has doubled in volume and it is thick fluffy and creamy looking. About 30 minutes.
- Place in loaf pan and put in the freezer over night before serving.
Nutrition
Serving: 1sliceCalories: 449kcalCarbohydrates: 63gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 11mgSodium: 118mgPotassium: 251mgFiber: 3gSugar: 47gVitamin A: 441IUVitamin C: 6mgCalcium: 29mgIron: 1mg
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