fingers have been all over it.”
I grew up watching Julia Child as she cooked her way into our hearts on The French Chef. My mom, sisters and I would sit around our black and white television in the days of 4 stations and no remote control, giggling at Julia and her kitchen antics. My mom wrote to our local PBS after a paella episode and the photo copied recipe soon arrived by mail. It became a favorite dish for my parents’ dinner parties and our family celebrations. With the plethora of peaches in my kitchen and a few fruit flies starting to swarm, I dug out my Julia Child cookbooks and started wondering if I could make her classic tarte tatin with peaches instead of apples….a Peach Tarte Tatin.
Well, the answer is yes…but I must warn you first. Peaches produce much more liquid than apples when baked. Boiling down some of the extra juices after baking, without completely evaporating them all, is a necessity. I didn’t do this. I had a nice sticky countertop from all the liquified caramel that poured out of my pan while flipping. It was still a sensational dessert…but I know why Julia doesn’t mention peaches as a substitute for golden delicious apples…only pears. Also take note: Julia mentions that you might need to rearrange your fruit after plating. Yup, all the peach slices were piled on one side of the crust after the inversion…but it was simple to replace them in a pretty design.
I simplified this recipe by using a prepared puff pastry dough. It was incredibly easy to work with and eliminated fiddling with rolling out a pastry round. The caramel topping was fantastic over the peaches and the puff pastry worked like a charm. My peach loving family found this to be a scrumptious end to our Sunday meal. I hope you will all celebrate Julia’s birthday by opening up one of her cookbooks and trying out a new recipe. Julia would have turned 100 this month. Please scroll down to check all the amazing dishes prepared by the #SundaySupper group today in honor of Julia Child…and join us in the mission to bring family meals back into your homes.
― Julia Child
Peach Tarte Tatin…adapted from The Way to Cook
6 peaches, peeled and each cut into 8 slices
The zest and juice from one lemon
1 1/2 cups sugar, divided
6 tablespoons butter
1 sheet puff pastry, defrosted in refrigerator
Ice cream and powdered sugar, optional
Toss peach slices with lemon zest and juice and 1/2 cup sugar. Set aside.
Melt butter in a 8 or 9 inch cast iron skillet over medium high heat. Add the remaining 1 cup of sugar and stir with a wooden spoon, cooking till syrup bubbles and turns a caramel brown color. Remove from heat.
Drain peaches well and arrange over top of caramel in a pretty pattern, mounding extras in a second layer over the top. Return the pan to medium high heat and cook for 20-25 minutes till peaches soften and juices become syrupy. Remove from heat. Preheat the oven to 425º.
Cut out a round of puff pastry 1 inch wider than your pan. Cut a few vent holes in the center then place over fruit, tucking edges between the edge of the pan and the peaches.
Bake for 20 minutes till puff pastry is puffed and browned. Remove from oven. Check to see if juices are very liquid. If so, return pan to burner to thicken juices slightly. Carefully flip tart onto a serving plate. Rearrange fruit slices as needed. Serve with ice cream and a sprinkling of powdered sugar if desired.
If you have young children or grandchildren, you’ll love to introduce them to Julia Child through Minette’s Feast by Susanna Reich…a story of Julia and her cat. The exquisite drawings pull you right into her Paris kitchen of the 1940’s. Minette, her adopted stray, feasted only on mice and birds, till Julia mastered French cooking. A charming story sure to delight both young and old.
Disclosure: The author provided me with a copy of this delightful book to review. The opinions stated are my own and I was not compensated other than receiving a complimentary book.
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