Peach Tarte Tatin

Name: Peach Tarte Tatin
Yield: 8 servings
Ingredients: 5 large freestone yellow peaches (about 2 pounds), halved, pitted; 2 tablespoons plus ⅓ cup sugar; 1 tablespoon unsalted butter; ¼ cup bourbon; ¼ teaspoon kosher salt; ½ vanilla bean, split lengthwise; 1 sheet frozen puff pastry (one 14-ounce package or half a 17.3-ounce package), thawed; All-purpose flour (for surface)

By Andy Baraghani

July 25, 2017

Elizabeth Cecil

Browning the peaches before baking them in the pastry is the key. Cook the peaches until they’re soft enough to release some of their juices and then reduce that liquid so it just coats the pan. The result is a tarte Tatin with a light, flaky crust and perfectly glazed fruit.