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Peach Tarte Tatin Recipe
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.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
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.