Peach Tarte Tatin
This French dessert is typically made with apples and flaky puff pastry dough. But for our five-ingredient version, we’re using floral peaches and paper-thin sheets of phyllo dough, along with just a few other staple ingredients.
Frozen fillo dough
8 sheet(s), large, thawed in the refrigerator
Unsweetened frozen peaches
3 cup(s), sliced, (about 1 lb), thawed, sliced, and patted dry
- Preheat the oven to 400°F. Lightly coat each phyllo sheet with cooking spray and stack the sheets on a work surface. Using kitchen shears or a knife, trim the entire stack to form a 9-inch round. Cover with a damp paper towel and plastic wrap.
- Coat the bottom and sides of an 8-inch ovenproof skillet with cooking spray. Add the butter and melt over medium heat. Remove from heat and swirl the pan to evenly distribute the butter. Sprinkle the bottom of the pan with the sugar and salt. Arrange the peach slices in concentric circles in the pan to make a tightly packed single layer. Cook over medium heat, without stirring, until the juices are bubbling and the butter and sugar turn a pale golden brown, 7 to 10 minutes. Remove from heat.
- Cover the peaches with the phyllo stack. Using a mini spatula, tuck the edges of the phyllo between the filling and the sides of the pan to form a rimmed crust for the tart. Using a knife, pierce several holes all over the phyllo to vent the tart.
- Bake until the phyllo is well browned, about 20 minutes. Let cool for 5 minutes. Run a sharp knife around the edge of the tart to loosen it. Invert a plate on top of the skillet. Using oven mitts to hold the plate and the pan together, quickly flip the pan upside down to release the tart onto the plate. Brush the top of the tart with any pan juices.
- Serving size: ⅛ of tart