Host Julia Collin Davison prepares a showstopping Peach Tarte Tatin.
Get the recipe for Peach Tarte Tatin:
Buy our winning food processor:
Buy our winning skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
20 Comments
Leave a Reply
You must be logged in to post a comment.
One of the best recipes with peaches! I love it just because it's not super sweet, and you can enjoy the real taste of peaches! Absolutely wonderful tart!👍🏻
This looks so delicious. Thank you, Julia ~ you are such a wonderful teacher.
This looks wonderful!
Thanks SO much for this fabulous recipe!
Que buenísimo 👍👍👍👍😋😋😋😋🇪🇨
I like watching "ATK" because it's better than any cooking game show
I really hope you didn’t throw away those peelings. Best part. 😀
Thx. This looks delicious.
The nonchalant cherries kelly injure because territory covalently crush aboard a faded snow. friendly, brief route
I love peaches and can't wait to make this!
Can I make it with frozen peaches? If yes, do I have to change anything?
I would LOVE it if you guys would make a book on FRENCH COOKING and on LATIN cooking and on SPANISH cooking!
OMG I actually drooled!
I had a crush on both Julia and Bridget when I was a little boy (Adam too, to be fair)… I still love watching them all and I'm glad they didn't leave when Chris did. That honestly hit me hard when he split. But I learned soooo much about cooking techniques and science and now cooking is one of my favorite past-times.
That looks so delicious! I can't wait to make it!
It's entirely an aesthetics thing, but I'd probably shingle in thinner slices of peach just to make it have a more ornamental appearance and hold together slightly better during cutting and serving. This looks like an exceptionally tasty recipe, though. Great work!
Edit: I think a brandy made from peaches or a nice rum could also be a good option. If you go the rum route you can also use overproof rum and flambé the sauce for that bit of showmanship and the ever so slightly different flavor that the direct flame gives the sauce as it caramelizes the surface. It's a minor thing and you won't miss it at all if you decide that uncontrolled flames aren't your thing. Just some options if you want to customize your tarte tatin.
Now all I have to do is remember to come back to this recipe in August when peaches are back in season. Wish me luck.
Thank you Julia. Not wanting to understate things, but that looks good enough to eat. 😋😋😋
This is the kind of food that makes my mouth water just looking at it.
Looks great. I would add a touch of nutmeg
I've been looking for the ultimate Tarte Tatin tutorial, might have known I'd find it right here from Julia!