What pan can I use to make a peach tarte tatin if I don't have a cast iron?

If you don't have a cast-iron skillet, don't worry! There are several alternative pans you can use. You can use an oven-safe stainless steel skillet or an oven-safe non-stick skillet . If you don't have an oven-safe skillet you can also use a Ceramic or Porcelain Baking Dish : Similar to the glass baking dish, you can use a ceramic or pie dish for the Tarte Tatin. Make the caramel in a separate saucepan on the stovetop first, then transfer everything to the baking dish before baking in the oven.

Why is my peach tarte tatin soggy?

Make sure to serve your tarte tatin soon after inverting it as the caramel sauce will continue to soak into the pastry, causing a soggy crust. There are also a few other reasons for a soggy tarte tatin; excess liquid from the peaches being too ripe, or undercooking the caramel and not giving it enough time to thicken. Also, make sure the tarte has been baked long enough to thicken and for the pastry to be nice and crisp.

Can I make a peach tarte tatin ahead of time?

A peach tarte tatin is best served warm from the oven. At best you can make it a few hours ahead of time. If the tarte sits for too long the juices seep into the flaky puff pastry crust causing it to go soggy.

Easy Peach Tarte Tatin

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With only a handful of ingredients this peach tarte tatin will be the easiest summer dessert you make. Not to mention the most impressive! The caramelized peaches are baked underneath a crisp, flaky puff pastry crust and sprinkled with cinnamon and nutmeg for an added touch of flavour.

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 1x
Category: Dessert
Method: Baking
Cuisine: French

Ingredients

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1 sheet puff pastry, defrosted and ready to use
5–6 large fresh peaches, skinned, pitted and sliced
fresh lemon, approx. 3 wedges
1/3 cup unsalted butter
3/4 cup instant dissolving sugar (also known as castor or fruit sugar)
ground cinnamon
ground nutmeg

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Instructions

Preheat the oven to 375˚F. Set out an 8″cast iron pan or oven safe frying pan.
Skin and pit the peaches. Slice into larger wedges and squeeze lemon juice over the peaches as you work. This will prevent browning. Set peaches aside.
On a lightly floured work surface roll out your puff pastry. Using your 8″ cast iron pan (or an oven safe frying pan) place the pan on top of the puff pastry. Use the pan as a stencil, trace the pan with a sharp knife to cut a circle the size of the pan. Remove and set aside. Place a clean tea towel (slightly damp) over the puff pastry so it doesn’t dry out.
Add butter to the cast iron pan, melt on low to medium heat. Add sugar and cook for a few minutes.
Turn the heat to low and then carefully add the peaches in a spiral form. Cook on low heat for approx. 15 minutes until the butter mixture starts to brown and thicken. Then sprinkle the top of the peaches with ground cinnamon and nutmeg.
Remove the pan from the heat and carefully add the puff pastry on top on the peaches. Use a spoon to tuck the edges down the side.
Place in the oven and bake for 25-30 minutes or until the pastry is puffed and browned and the butter mixture is thick and bubbly (you should be able to tell on the sides of the pan).
Remove to a cooling rack and let the peach tarte tatin rest for 10 minutes.
Carefully turn out the tarte onto a serving plate. Place the serving plate on top of the pan, and flip over in one quick motion. If you lost any peaches just put them back into place.
Serve with a scoop of vanilla ice cream, creme fraiche, whipped cream or clotted cream.

Notes

Best enjoyed the same day, warm from the oven.

Nutrition

Serving Size: 1 slice of 12
Calories: 136
Sugar: 18.5g
Sodium: 72mg
Fat: 6.6g
Saturated Fat: 4g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 20.1g
Fiber: 1.1g
Protein: 0.9g
Cholesterol: 16mg

Find it online: https://bakingforfriends.com/easy-peach-tarte-tatin/