Upside-Down Peach Tart
This is a fairly simple recipe for what looks like an elaborate fruit tart. It’s December so I used canned peaches but this works with fresh peaches and apricots too.
¼ cup honey
¼ cup sugar
¼ tsp. salt
2 tbsp. unsalted butter
1 tbsp. apple cider vinegar
1 can sliced peaches
1 sheet frozen puff pastry, about 10 by 10 inches, thawed
¼ cup raw pistachios, finely chopped
Preheat to 425° and put a rack in middle of the oven.
Heat honey, sugar, salt, and 2 tbsp. water in a small pot over medium-high heat, until it’s blended and slightly darkened. Turn off heat and add butter and vinegar. Pour the honey mixture into a 9″ spring-form pan. Place the peaches in pan.
Roll out the thawed pastry on a lightly floured surface to remove the folds. Prick pastry all over with a fork. Place the pan on top of the pastry and use scissors or a sharp pointed knife trim the pastry to make a circle that’s slightly larger than the circumference of the pan. Place the pastry over the fruit in the pan and tuck in the edges. The pastry with shrink as it bakes.
Bake until pastry is puffed – about 15 minutes. Reduce oven temperature to 375° and continue to bake for another 15–20 minutes. Let cool 10 minutes.
Remove the upper section of the spring-form pan and cover the tart with a large dish. Flip the tart over and remove the bottom of the pan. You may need a spatula to unstick it.
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