Ginger Peach Tarte Tartin
This is the quick and dirty way to enjoy a tarte tartin. I prefer my peaches skin on but traditionally you should remove the skin. I am using two pie crusts because I find a thick crust works out better. If you are making your own crust roll it out to 12in and 3/8 inch thick
2/3 cup of butter
3/4 cup of sugar
2- 10-inch pie crusts
1 tbs grated ginger
Cut your peach into thirds and set aside
Place your oven-safe pan (I prefer cast iron) on the stove on high heat
Melt your butter then add your sugar and ginger
Stir continuously until the sugar is dissolved and your mixture is a golden color and remove your pan from the heat
Add peaches skin side down and cook on medium-low for 20 minutes
Remove the peaches from the heat and heat the oven to 375 degrees
Roll out both pie doughs to 12 inches place the first one on top of your peaches and use a butter knife to tuck the excess down the sides of the pan
Repeat for the second cust then bake for 25-30 minutes
When you take it out from the oven let it rest for about 15 minutes to allow the caramel to congeal.
To flip it, place a plate over the top then invert the pan. Serve with Creme Anglaise or ice cream and serve immediately.