There’s nothing quite like a peach tarte tatin! It has a sense of sophistication; with caramelized peaches that are nestled in a crispy, buttery puff pastry crust. Yet the ease and simplicity of this dessert is so deceiving for the final presentation.
I find myself buying fresh peaches at every farmer’s market, grocery store or side of the road vendor I see. Peach season and stone fruits are just one of those seasons I welcome and fully embrace! There’s nothing better than the sweet juicy season of fresh peaches. And baking with them is just as satisfying!
- Puff Pastry
- Fresh peaches
- Unsalted butter
- Instant dissolving sugar (castor sugar)
- Ground cinnamon
- Ground nutmeg
- Lemon juice
What to Serve with a Peach Tarte Tatin
- Vanilla Ice cream or French vanilla ice cream
- Crème fraîche
- Whipping cream
- Clotted cream
Although it’s popular to make a tarte tatin with puff pastry, you can also make it using pie dough. The same method of baking applies but you’ll get a slightly thicker crust that is less crisp but will be buttery and flaky.
Tips for the Perfect Peach Tarte Tatin
- Use peaches that are a bit firm to the touch. Overripe peaches may break down and become mushy while cooking and baking.
- Make sure your store-bought puff pastry is defrosted properly. The best way to defrost puff pastry is slowly letting it come down in temperature in the refrigerator.
- Use a rolling pin to slightly roll out your puff pastry to ensure it covers the pan entirely.
- Do your best to arrange the peach slices tightly together in a single layer. This will prevent gaps and ensure a beautifully presented Tarte Tatin when you flip it over.
- Make sure to let the peach tarte tatin rest in the cast iron pan to allow the caramel to settle. Then, place a large serving plate on top of the pan and carefully flip/invert onto the plate.
- Make sure to press the outer edge of the pastry right into the sides of the cast iron pan. You want to create a seal as best as possible.
How to Make a Peach Tarte Tatin
Step One: Skin and pit the peaches. Slice into wedges and squeeze lemon juice over the peaches as you work.
Step Two: On a lightly floured surface roll out your puff pastry. Using your 8″ cast iron pan (or an oven safe frying pan) place the pan on top of the puff pastry. Use the pan as a stencil to trace out a circle the size of the pan.
Step Three: Add the butter to the cast iron pan, melt on low to medium heat. Add sugar and cook for a few minutes until the butter starts to caramelize a little.
Step Four: Turn the heat to low and then carefully add the peaches in a spiral form, doing your best to get the peaches as close together as possible. Cook until the butter mixture starts to brown and thicken. Add cinnamon and nutmeg to the top of the peaches.
Step Five: Carefully add the puff pastry on top on the peaches. Use a spoon to tuck the edges down the side. Place in the oven and bake until the pastry is puffed and golden brown and the butter mixture is thick and bubbly. Let the peach tarte tatin rest for approx. 10 minutes. Then carefully turn out the tarte onto a serving plate by placing a large plate on top of the pan, and flipping it over in one quick motion.
Easy Peach Tarte Tatin
With only a handful of ingredients this peach tarte tatin will be the easiest summer dessert you make. Not to mention the most impressive! The caramelized peaches are baked underneath a crisp, flaky puff pastry crust and sprinkled with cinnamon and nutmeg for an added touch of flavour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- 1 sheet puff pastry, defrosted and ready to use
- 5–6 large fresh peaches, skinned, pitted and sliced
- fresh lemon, approx. 3 wedges
- 1/3 cup unsalted butter
- 3/4 cup instant dissolving sugar (also known as castor or fruit sugar)
- ground cinnamon
- ground nutmeg
- Preheat the oven to 375˚F. Set out an 8″cast iron pan or oven safe frying pan.
- Skin and pit the peaches. Slice into larger wedges and squeeze lemon juice over the peaches as you work. This will prevent browning. Set peaches aside.
- On a lightly floured work surface roll out your puff pastry. Using your 8″ cast iron pan (or an oven safe frying pan) place the pan on top of the puff pastry. Use the pan as a stencil, trace the pan with a sharp knife to cut a circle the size of the pan. Remove and set aside. Place a clean tea towel (slightly damp) over the puff pastry so it doesn’t dry out.
- Add butter to the cast iron pan, melt on low to medium heat. Add sugar and cook for a few minutes.
- Turn the heat to low and then carefully add the peaches in a spiral form. Cook on low heat for approx. 15 minutes until the butter mixture starts to brown and thicken. Then sprinkle the top of the peaches with ground cinnamon and nutmeg.
- Remove the pan from the heat and carefully add the puff pastry on top on the peaches. Use a spoon to tuck the edges down the side.
- Place in the oven and bake for 25-30 minutes or until the pastry is puffed and browned and the butter mixture is thick and bubbly (you should be able to tell on the sides of the pan).
- Remove to a cooling rack and let the peach tarte tatin rest for 10 minutes.
- Carefully turn out the tarte onto a serving plate. Place the serving plate on top of the pan, and flip over in one quick motion. If you lost any peaches just put them back into place.
- Serve with a scoop of vanilla ice cream, creme fraiche, whipped cream or clotted cream.
Best enjoyed the same day, warm from the oven.
- Serving Size: 1 slice of 12
- Calories: 136
- Sugar: 18.5g
- Sodium: 72mg
- Fat: 6.6g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20.1g
- Fiber: 1.1g
- Protein: 0.9g
- Cholesterol: 16mg
Keywords: Peach, Tarte Tatin, Dessert, Summer, Tart
If you don’t have a cast-iron skillet, don’t worry! There are several alternative pans you can use. You can use an oven-safe stainless steel skillet or an oven-safe non-stick skillet. If you don’t have an oven-safe skillet you can also use a Ceramic or Porcelain Baking Dish: Similar to the glass baking dish, you can use a ceramic or pie dish for the Tarte Tatin. Make the caramel in a separate saucepan on the stovetop first, then transfer everything to the baking dish before baking in the oven.
Make sure to serve your tarte tatin soon after inverting it as the caramel sauce will continue to soak into the pastry, causing a soggy crust. There are also a few other reasons for a soggy tarte tatin; excess liquid from the peaches being too ripe, or undercooking the caramel and not giving it enough time to thicken. Also, make sure the tarte has been baked long enough to thicken and for the pastry to be nice and crisp.
A peach tarte tatin is best served warm from the oven. At best you can make it a few hours ahead of time. If the tarte sits for too long the juices seep into the flaky puff pastry crust causing it to go soggy.