Peach Tarte Tatin

3-4 medium unpeeled peaches, quartered, pitted

½ cup strawberry (optional)

1/4 cup (50 g) granulated sugar

1/2 stick (70 g) unsalted butter

1 vanilla bean, scrape the seeds out or 1 teaspoon vanilla extract

Fresh juice from a half of lemon

½ packet of “Lady Fingers” (about 11-12 biscuits) or Challah bread or brioche

1-2 tablespoons of melted butter

Use an 8-inch-diameter non-stick round cake pan or skillet with 1 1/2-inch-high sides

Preheat oven to 375°F. Cook sugar in the small non-stick skillet. Stir over medium heat until sugar dissolves. Increase the heat. Quickly stir in unsalted butter, fresh lemon juice and vanilla. Stir well. Remove from heat. Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely. Add some strawberries. 

Bake until peaches are just tender about 40 minutes. During the baking cover the pan with aluminum foil for 20 minutes after - remove the foil. Take out the cake pan from oven. On the top of baked peaches arrange 11-12 biscuits. Fill the gaps with crumbs. Brush the biscuits with melted butter. Bake the tart until is deep golden, about 25 minutes more at 375°F. Allow the tart to cool in the fridge before flipping it over. Cut around edge of cake pan. Place a large platter over the cake pan. Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off cake pan. Warm before serving. Cut the tart into wedges and serve with whipped cream. 

Tip: To unmold it easily, warm up the bottom of the pan a few seconds over high heat – Thank you, Bruno Albouze.