Peach Tarte Tatin
5 - 6
PersonalPoints™ per serving
This French dessert is typically made with apples and flaky pastry dough. For this simpler twist, we’re using floral peaches and sheets of crispy phyllo dough instead. It’s so simple that all it requires is just a few staple ingredients and a couple of items from your freezer. Serve this tart the same day it’s made for the crispiest results.
8 sheet(s), frozen, thawed in refrigerator
Unsweetened frozen peaches
3 cup(s), sliced, thawed and patted dry
- Preheat oven to 400°F. On work surface, stack phyllo sheets, lightly spraying each layer with cooking spray. Using kitchen shears or knife, trim entire stack to form a 9-inch round. Cover with a damp paper towel and plastic wrap while you prepare the peaches.
- Coat the bottom and sides of an 8-inch, oven-safe skillet with cooking spray. Add butter and melt over medium heat. Turn off heat; swirl pan to evenly distribute butter; sprinkle bottom of the pan evenly with sugar and salt. Arrange peach slices in concentric circles in skillet in a tightly packed, single layer. Cook on high heat for 10 minutes without stirring, until juices are bubbling and the butter-sugar mixture turns a pale golden brown. Remove from heat.
- Place phyllo stack on top of peaches to cover, and use spatula to tuck edges of phyllo between filling and side of skillet to form rimmed crust for the tarte. Use a knife to pierce several holes in center of phyllo to vent.
- Bake until the phyllo is well browned, about 20 minutes. Rest 5 minutes, then run a sharp knife around the tarte’s edge to loosen it. Invert a plate on top of the skillet to cover. Using oven mitts to hold the plate and skillet together, quickly flip the skillet upside down to release the tarte onto the plate. Brush top of tart with any pan juices. Serve immediately or transfer to a wire rack to cool completely.
- Per serving: ⅛ of tart