Peach Tarte Tatin

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 1 2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon orange zest
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 9 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons ice water
• 1 1/2 teaspoons apple cider vinegar
• 3/4 cup sugar
• 3 tablespoons water
• 1/4 cup unsalted butter, cut into small pieces, room temperature
• 3 lbs peaches, peeled, 1 peach halved, remainder quartered
• whipped cream (for serving)

Recipe

• 1 for crust---------------.
• 2 blend first 5 ingredients in processor.
• 3 using on/off turns, cut in butter until coarse meal forms.
• 4 add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• 5 gather dough into ball.
• 6 flatten into disk.
• 7 wrap in plastic; chill at least 1 hour and up to 1 day.
• 8 roll out dough on lightly floured surface to 11-inch round.
• 9 transfer to rimless baking sheet.
• 10 cover and refrigerate while preparing filling.
• 11 for filling--------------.
• 12 preheat oven to 425°f.
• 13 stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
• 14 increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
• 15 turn off heat.
• 16 add butter; stir until melted and smooth.
• 17 cool 2 minutes.
• 18 place 1 peach half, rounded side down, in center of pan.
• 19 arrange peach quarters close together, rounded side down, in concentric circles around peach half.
• 20 press remaining peach half and quarters, rounded side down, atop first layer.
• 21 cook over medium heat until caramel is bubbling thickly, about 20 minutes.
• 22 place chilled pastry atop hot fruit.
• 23 let stand 3 minutes to soften.
• 24 tuck dough edges around fruit.
• 25 bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
• 26 cool in pan on rack 10 minutes.
• 27 place platter atop skillet.
• 28 using oven mitts, invert tart onto platter.
• 29 serve warm with whipped cream.