Ingredients

  • ¼ cup bourbon
  • All-purpose flour (for surface)
  • ¼ teaspoon kosher salt
  • 5 large freestone yellow peaches (about 2 pounds), halved, pitted
  • 1 sheet frozen puff pastry (one 14-ounce package or half a 17.3-ounce package), thawed
  • 2 tablespoons plus 1/3 cup sugar
  • 1 tablespoon unsalted butter
  • ½ vanilla bean, split lengthwise

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10 round. Drape over peaches and tuck edges into pan. (Its okay if it doesnt look perfect. You just want to make sure the dough is tucked in all the way around).
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Bake until pastry begins to puff, 2025 minutes. Reduce heat to 350 and continue to bake until pastry is golden brown and cooked all the way through, 2025 minutes longer.
  • EQUIPMENT:
  • Length: 4050 minutes

Step 3

  • Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter.
  • EQUIPMENT:
  • Length: 25 minutes