Can I make these with canned peaches if fresh aren't available?

While fresh peaches provide the best flavor and texture, you can use canned peaches in a pinch. Make sure to drain them very well and pat them dry to remove excess moisture. Skip the macerating step and use the syrup from the can (reduced slightly) to replace some of the caramel liquid.

Why did my caramel crystallize and become grainy?

This usually happens when sugar crystals splash up the sides of the pan and fall back into the caramel. To prevent this, avoid stirring once the sugar has dissolved, wash down the sides of the pan with a wet pastry brush, and make sure your pot is spotlessly clean before starting.

Can I make a large tarte tatin instead of individual ones?

Absolutely! Use the same ingredients but assemble in a 9-inch oven-safe skillet instead. You'll need to increase the baking time to about 30-35 minutes and let it cool slightly longer before inverting.

My pastry didn't puff up as much as expected. What went wrong?

The most common culprit is warm pastry. Make sure your puff pastry circles stay cold until the moment you place them on the peaches. Also check that your oven was fully preheated to the correct temperature, as puff pastry needs high heat to create those lovely layers.

Individual Peach Tarte Tatin Recipe

Description

An elegant and delightful dessert, Individual Peach Tarte Tatin is a caramel-infused peach treat topped with golden puff pastry. This dish blends the natural sweetness of peaches with the rich depth of caramel, all served as elegant individual portions. Perfect for entertaining or treating yourself, these tarts are best enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

Units Scale

For the Pastry

1 (14-ounce) package puff pastry, defrosted (or Homemade Rough Puff Pastry)

For the Peaches and Caramel

3 ripe but firm peaches
1 cup (200 grams) granulated sugar, divided
2 teaspoons fresh lemon juice
Pinch of kosher salt
1/4 cup water
1/4 cup salted butter, cubed

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Instructions

Prepare the Oven and Muffin Tin
Preheat your oven to 400ºF and position the rack to the lower middle part of the oven. Place a jumbo 6-cup muffin tin on a rimmed baking sheet and set it aside for later use.
Prepare the Puff Pastry
Unroll the puff pastry on a floured work surface. Using a 3” circle cutter, stamp out 6 circles. Transfer the circles to the freezer while you prepare the peaches and caramel.
Slice the Peaches
Gently slice off ⅓ of each peach vertically, cutting close to the pit. Repeat this with the other side, leaving the pit behind. Save the leftover peach bits for another use.
Macerate the Peaches
Toss the sliced peaches in a bowl with 2 tablespoons of sugar, lemon juice, and a pinch of salt. Let them macerate for 30 minutes.
Prepare the Caramel
Drain the macerated peach liquid into a medium pot. Add ¼ cup of water and gradually stream in the remaining sugar, creating an even layer. Heat over medium and allow it to cook undisturbed until the sugar caramelizes, around 4-6 minutes. Whisk in the cubed butter carefully until the caramel is smooth and creamy.
Distribute the Caramel
Evenly divide the hot caramel into the prepared muffin tin, adding approximately 2 tablespoons to each cup.
Assemble the Tarts
Place the peach slices, round side down, into the caramel-filled muffin tin cups, pressing gently. Top each peach with a frozen puff pastry circle, pressing the pastry down until it touches the peach.
Bake
Bake the tarts in the preheated oven for 22-25 minutes, or until the pastry is golden brown.
Cool and Release
Remove the muffin tin from the oven and allow it to cool on a rack for 3 minutes. Use a sharp knife to loosen any edges of the pastry, then carefully invert the muffin tin over a cooling rack to release the tarts. If any tarts stick, use an offset spatula to assist.
Serve
Serve the tarts warm, as is, or paired with whipped cream, vanilla ice cream, or peach ice cream for an indulgent dessert experience.

Notes

Store-bought puff pastry works wonderfully, but for the best flavor and texture, try using homemade rough puff pastry or flaky pie crust.
Purchased puff pastry typically comes as one 14-ounce folded sheet or two 8-ounce sheets, both of which work for this recipe.
Be quick when working with the caramel as it hardens rapidly. Make sure to distribute it immediately into the muffin pan cups.
Leftover peach bits can be used for smoothies, jams, or even snacking.

Nutrition

Serving Size: 1 tart
Calories: 400
Sugar: 30g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg