Name: Peach Tarte Tatin
Cook time: 25 min
Yield: 8
Ingredients: 1 (14-ounce; 397 g) sheet frozen puff pastry, thawed but chilled (such as Dufour); 4 ounces (113 g) crème fraîche (about 1/2 cup); 1/2 teaspoon almond extract, divided; 2 pounds (907 g) firm-ripe peaches, peeled, pitted, and quartered (about 750 g prepared peaches); 1/2 teaspoon vanilla bean paste or vanilla extract; 1/2 cup plus 1 teaspoon (3.7 ounces; 104 g) granulated sugar, divided; 3 tablespoons (43 g) unsalted butter; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Peach Tarte Tatin

This peach tarte Tatin recipe pairs caramelized peaches with flaky puff pastry and a glossy peach-almond glaze. Learn the key techniques for keeping the fruit tender and the pastry crisp.

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