Peach Tarte Tatin Recipe

A Rustic & Sweet Peach Tarte Tatin Recipe

I just pulled this Peach Tarte Tatin from the oven, and my kitchen smells absolutely divine. There’s something magical about this rustic French dessert; it’s both incredibly impressive and surprisingly simple to create.

The combination of sweet, juicy peaches, a deep, buttery caramel, and a tender pastry crust is just heavenly. It’s a showstopper that makes any occasion feel special.

If you enjoy creating beautiful dishes, you should also explore our guide for a savory course like the Cinnamon Coffee Crinkles Recipe.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up a few tricks that really elevate the final dessert.

• Don’t Rush the Caramel: I can’t stress this enough. Let the sugar melt slowly and develop a deep amber color. This is where the rich, complex flavor comes from. Rushing it can lead to a less flavorful or even burnt taste.
• Reduce the Juice Thoroughly: The first time I made this, my crust was a bit soft. I learned that you need to be patient and let the peach juices and caramel reduce until they are thick and syrupy. This ensures a crisp pastry.
• Use an Oven-Safe Skillet: A well-seasoned cast iron or heavy-bottomed stainless steel skillet is your best friend here. It distributes heat evenly for the caramel and can go straight from the stovetop to the oven.
• Flip with Confidence: The final flip can feel intimidating. My advice is to commit to it. Hold the plate and skillet handles firmly and turn them over in one swift, decisive motion.

Delicious Variations to Try

While the classic recipe is fantastic, feel free to experiment with different flavors. These variations are great for exploring other dinner recipes and dessert ideas.

• Dairy-Free Option: Substitute the unsalted butter with a high-quality plant-based butter block in both the crust and the caramel. The results are just as rich and delicious.
• Sugar-Free Version: For a lower-sugar alternative, you can use a monk fruit or erythritol-based sweetener that is suitable for caramelizing. Note that the texture of the caramel may vary slightly.
• Flavor Add-ins: Add a sprig of thyme or rosemary to the caramel for a lovely herbal note. A splash of bourbon or brandy in the caramel can also add a wonderful depth of flavor.

Equipment You Need

You don’t need a lot of fancy tools, but these items will make the process much smoother.

• 10-inch Oven-Safe Skillet: Essential for making the caramel and baking the tarte in one pan.
• Stand Mixer: Helps create a perfectly mixed pastry dough with minimal effort.
• Rolling Pin: Needed to roll out the pate brisée to the correct size and thickness.
• Large Serving Plate: Choose one that is larger than your skillet for a clean and easy flip.
• Oven Mitts: Absolutely crucial for safely handling the hot skillet, especially during the flip.

How to Serve Peach Tarte Tatin

Presentation is part of the fun! Serve slices warm, on their own, or with a simple accompaniment to enhance the flavors.

• A scoop of high-quality vanilla bean ice cream is the classic pairing.
• A dollop of crème fraîche or unsweetened whipped cream can provide a tangy contrast.
• For an extra touch, consider serving it alongside other mini desserts, like our Fireball Whiskey Balls Recipe, for a full dessert spread.
• Garnish with a sprinkle of toasted pecans or fresh mint leaves for color and texture.

Calories Count

Here is an approximate nutritional breakdown per serving.

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 18g
• Sugar: 28g

How to Store Peach Tarte Tatin

This dessert is truly at its best when eaten the same day it’s made, but you can store leftovers.

• Restoring: If refrigerated, allow the tarte to come to room temperature or gently warm it in a low oven before serving to soften the caramel.
• Freezing: Freezing is not recommended, as it will compromise the texture of the peaches and the crust upon thawing.
• Reheating: Reheat individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-7 minutes.

Why You’ll Love This Recipe

There are so many reasons this classic French dessert will become a favorite in your kitchen.

• Stunning Presentation: It looks like it came from a high-end patisserie, making it perfect for impressing guests.
• Incredible Flavor: The combination of sweet fruit, rich caramel, and buttery pastry is simply unforgettable.
• Surprisingly Simple: Despite its elegant appearance, the process is straightforward and easy to master.
• Versatile and Adaptable: You can easily swap peaches for apples, pears, or even apricots depending on the season.

More Sweet Details

Making a tarte tatin is a lesson in a French technique known as “à l’envers,” or upside down. The story goes that it was invented by accident by the Tatin sisters in the 1880s when one of them was trying to make a traditional apple pie and made a happy mistake.

This method ensures the fruit is perfectly caramelized and tender while the pastry bakes to a golden, flaky perfection on top. Don’t be intimidated by the flip—it’s the most exciting part!

Ben Carraoli

Peach Tarte Tatin Recipe

I just pulled this Peach Tarte Tatin from the oven, and my kitchen smells absolutely divine. There's something magical about this rustic French dessert; it’s both incredibly impressive and surprisingly simple to create.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8

Course: Dessert

Calories: 350

Ingredients Method

Ingredients

  

• For the Pate Brisée French Pastry Crust
• 127 g 9 Tbs unsalted butter, room temperature: Using room temperature butter is key for a smooth, well-combined dough.
• 14 g 2 Tbs powdered sugar: Powdered sugar dissolves easily, creating a finer, more tender crust than granulated sugar.
• 1 large egg: This binds the dough together and adds richness to the final pastry.
• 3 g 1/2 tsp kosher salt: Salt is essential for balancing the sweetness and enhancing the overall flavor.
• 150 g 1 1/4 cups all-purpose flour: This provides the main structure for your pastry.
• 32 g 1/4 cup cake flour: Cake flour adds a delicate, melt-in-your-mouth texture. If you don’t have it, you can substitute with all-purpose flour.
• For the Peach Filling
• 4 –5 large peaches: Fresh ripe peaches are the star. Choose ones that are firm to the touch but fragrant.
• 5 Tbs unsalted butter: This creates a rich velvety caramel sauce that coats the peaches beautifully.
• 150 g 3/4 cup granulated sugar: The foundation of your caramel. It will melt and transform into a gorgeous amber liquid.
• 15 ml 1 Tbs Water: Helps the sugar melt evenly and prevents crystallization at the start.
• 2 g 1/2 tsp cinnamon: Adds a touch of warm spice that pairs perfectly with the sweet peaches.
• 1 tsp Vanilla Bean paste: For a deep aromatic vanilla flavor speckled throughout the dessert.

Method

 

1. First, cream the room-temperature butter and powdered sugar together in a stand mixer on low. Add the egg and mix; don’t worry if it looks curdled. Add the dry ingredients in two parts, mixing just until a dough forms.
2. Shape the dough into a flat, 6-inch disk, wrap it tightly in plastic, and let it chill in the refrigerator for at least 30 to 60 minutes. This step is crucial for making the dough easier to roll out later.
3. Preheat your oven to 375°F (190°C). Peel the peaches, cut them in half to remove the pits, and then slice each half into three even wedges. Set them aside while you prepare the caramel.
4. In a 10-inch oven-safe skillet, melt the sugar over medium-low heat without stirring. Swirl the pan as it liquefies. Once melted, add the butter and stir until it forms a smooth caramel. Cook for another minute or two.
5. Remove the skillet from the heat, stir in the cinnamon and vanilla paste, and let it cool slightly. Arrange the peach slices decoratively in the pan. Return to the stove, add the water, and simmer covered for 5 minutes.
6. Remove the lid and continue to cook for 15-20 minutes, allowing the liquid to reduce until it’s almost completely gone. This prevents a soggy crust. While it reduces, roll your chilled dough into a 12-inch circle.
7. Place the rolled dough over the peaches in the skillet, tucking the edges down around the fruit. Cut about five slits in the top for ventilation. Bake for 25-30 minutes, or until the crust is golden brown.
8. Let the tarte cool in the pan for 30 minutes. This allows the caramel to set slightly. Place a large serving plate over the skillet and, using oven mitts, carefully and quickly flip it over to invert the tarte.