Peach Tarte Tatin Recipe

Prepare the Peaches

Preheat the oven to 375°F (190°C). Slice the peaches in half and remove the pits.

Caramelize the Sugar

In a skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and turns a light caramel color.

Arrange the Peaches

Place the peaches cut-side down in the skillet. Cook for 5-7 minutes until slightly softened.

Add Puff Pastry

Remove from heat and place the puff pastry over the peaches, tucking the edges in.

Bake

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

Invert and Serve

Let it cool for 10 minutes, then invert onto a serving plate.

Infuse the Cream

In a saucepan, combine heavy cream, milk, sugar, and bay leaves. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes.

Prepare Custard

In a bowl, whisk the egg yolks. Gradually add the warm cream mixture, whisking constantly. Return to the saucepan and cook over low heat until thickened.

Chill and Freeze

Strain the mixture and chill in the refrigerator for at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions.

Combine Ingredients

In a saucepan, whisk together lemon juice, sugar, and egg yolks.

Cook the Mixture

Add butter and cook over low heat, stirring constantly until thickened.

Cool and Store

Remove from heat and let cool. Store in an airtight container in the refrigerator.

Prepare Pistachios

Chop the pistachios finely and set aside for serving.