Makes 6 servings

The justly famous classic tarte Tatin is an upside-down tart of caramelized apples, and not a dish one could call easy. I usually make this much quicker and equally impressive version with brown sugar and fresh peaches--in fact, it has become one of my Top Ten Summer Desserts. Considering the small number of ingredients, it has an amazing flavor. I have made this with a bag of frozen peaches with great success. (Spread the peaches on paper towels to thaw and lose their ice crystals before using.) Be sure the skillet is about 9 inches across at the top and 2 inches deep so the juices don't overflow. While the step of removing the excess peach juices from the skillet may seem unusual, it serves to prevent an overly moist tart, and the reserved juices make a fine sauce.

4 tablespoons unsalted butter
2/3 cup packed light brown sugar
6 ripe medium freestone peaches, peeled, pitted, and cut into 8 wedges each (see Note)

Buttery Pastry Dough
3/4 cup unbleached flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick)
2 tablespoons ice water, as needed

1. Melt the butter in a 9-inch nonstick skillet about 2 inches deep over medium heat. Add the brown sugar and stir until melted and bubbling, about 2 minutes. Remove the skillet from the heat. Using kitchen tongs, carefully overlap a ring of the peaches in the syrup, leaving the center of the skillet empty. Place a second layer on top of the peaches, fitting them into the empty spaces. Fill the center with a few peaches. Return to medium heat and cook, using a bulb baster to baste the peaches with the syrup, until the peaches begin to soften, about 5 minutes. Remove from the heat. Using the baster, siphon off most of the syrup in the skillet and transfer to a bowl; set aside at room temperature. Let the peaches cool in the skillet for 20 minutes.

2. While the peaches are cooling, make the dough. Pulse the flour, sugar, and salt in a food processor to combine. Add the butter and pulse until the mixture resembles coarse cornmeal with some lentil- sized pieces. Transfer to a medium bowl. (Or mix the flour, sugar, and salt in a medium bowl. Add the butter. Using a pastry blender, cut in the butter.) Gradually stir in enough of the water until the dough clumps together. Gather up the dough and press into a thick disk. You can use the dough immediately, or wrap in waxed paper and refrigerate for up to 30 minutes, no longer. Unlike others, this dough does not need to chill before using.

3. Roll out the dough on a lightly floured surface into a 10-inch wide round about 1/8 inch thick. Pierce the dough a few times with the tines of a fork. Transfer to a baking sheet and cover loosely with plastic wrap. Refrigerate while the peaches cool in the skillet.

4. Meanwhile, position a rack in the center of the oven and preheat to 425°F.

5. Place the round over the peaches and press gently into the skillet so the peaches are completely covered. Bake until the pastry is crisp and golden brown, about 35 minutes. Let cool in the skillet on a wire cake rack until warm, 30 minutes to 1 hour.

6. Whisk the reserved peach-syrup to blend (the butter may separate slightly from the juices). Run a knife around the inside of the skillet give the pan a shake to be sure the peaches are loosened. Place a platter over the top of the skillet, and invert them together to unmold the tart. Serve warm, with the peach-syrup as a sauce.

7. Note: To peel peaches, drop a few at a time into a pot of boiling water and cook just until the skin loosens, about 30 seconds. If the peaches aren't ripe enough, the skin will not loosen. Don't cook them longer than 1 minute, or the flesh will soften. Using a slotted spoon, transfer the peaches to a bowl of cold water and them let stand until easy to handle. Using a small paring knife, peel the peaches, or pare the ones with stubborn skins.