Esta tarte tatin é uma das sobremesas francesas mais icónicas, onde os pêssegos caramelizados se transformam numa delícia dourada e aromática. A técnica de desenformar a tarte invertida revela uma superfície brilhante de caramelo que contrasta magnificamente com a massa folhada crocante, criando uma apresentação impressionante que conquista qualquer mesa.

Ingredientes

  • 1 kg de pêssegos maduros (ou outra fruta a gosto, como maçãs ou peras)
  • 150 g de açúcar (preferencialmente amarelo)
  • 2 colheres de sopa de água
  • 1 rolo de massa folhada

Preparação

  1. Pré-aquecer o forno a 180ºC.
  2. Numa frigideira antiaderente, colocar o açúcar e a água. Levar a lume brando até formar um caramelo dourado. Verter de imediato na tarteira, espalhando bem no fundo.
  3. Lavar, descascar e cortar os pêssegos em gomos finos. Dispor sobre o caramelo até cobrir todo o fundo da tarteira.
  4. Estender a massa folhada, cortar do tamanho da tarteira e colocar sobre os pêssegos, dobrando as pontas para dentro.
  5. Levar ao forno até a massa ficar dourada.
  6. Retirar do forno e, com cuidado, desenformar virando a tarte sobre um prato largo.
  7. Servir simples ou acompanhada de gelado de baunilha ou natas batidas.

Here’s the English version of this classic French upside-down tart below

Tarte Tatin

This legendary French upside-down tart is a masterpiece of rustic elegance that transforms simple ingredients into pure sophistication. The magic happens in the caramelisation process, where sugar and water become a rich, amber coating that infuses the fruit with deep, complex flavours. The dramatic moment of inversion reveals a glossy, jewel-like surface that makes this tart as stunning to look at as it is to eat.

What makes tarte tatin particularly special is its foolproof technique that produces professional results every time. The key is achieving the perfect caramel – not too light or it won’t have depth, not too dark or it becomes bitter. The fruit arrangement doesn’t need to be perfect since it will be inverted, making this an accessible dessert that always impresses. The contrast between the buttery, flaky pastry and the tender, caramelised fruit creates a textural symphony that’s utterly irresistible.

Ingredients

  • 1kg ripe peaches (or other fruit to taste, such as apples or pears)
  • 150g sugar (preferably brown)
  • 2 tablespoons water
  • 1 roll puff pastry

Method

  1. Preheat the oven to 180°C.
  2. In a non-stick frying pan, place the sugar and water. Cook over gentle heat until a golden caramel forms. Pour immediately into the tart tin, spreading well over the bottom.
  3. Wash, peel and cut the peaches into thin segments. Arrange over the caramel until the entire bottom of the tin is covered.
  4. Roll out the puff pastry, cut to the size of the tin and place over the peaches, folding the edges inward.
  5. Bake until the pastry is golden brown.
  6. Remove from the oven and carefully turn out the tart by inverting it onto a large plate.
  7. Serve plain or accompanied by vanilla ice cream or whipped cream.