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Tarte Tatin is a typical French recipe usually made with apples.
Though I love this version with peaches and since the season is almost over, I make it quite often this time of the year.
The peaches add a nice summer freshness to the caramel and the smooth pulp a delightful contrast to the crunchy crust.
Peach Tarte Tatin with Calvados and Pistachios
Tarte Tatin is a typical French recipe usually made with apples. Though I love this version with peaches and since the season is almost over, I make it quite often this time of the year. #yourguardianchef #peachpie #frenchdesserts #frenchrecipe
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8 people
Calories: 349kcal
Ingredients
For the caramel and topping:
- 1/4 cup butter
- 1/2 cup castor sugar
- 3 matured peaches or apples for the original version
- 2 tbsp peeled pistachios
- 1/3 cup calvados or cognac
For the short pastry
- 1/2 cup good quality butter at room temperature
- 1 1/2 cup flour
- 1 egg
- 2 tbsp water
- 1 pinch salt
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Instructions
- Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
- Prepare the short pastry by combining all the ingredients, wrap it in cling foil and put it in the fridge.
- Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
- As soon as the caramel starts turning yellow
- add the pistachios and the peaches with the round side facing down. Let it simmer for 5 minutes at a very low heat.
- In the meantime roll the short pastry in a round shape, the same size as the baking tin.
- Add the calvados to the peaches and let it evaporate for another 5 minutes.
- Cover the peaches with the short pastry, ensure the edges are inside the tin covering the peaches and touching the caramel. Don’t try to fold them nicely, you will risk to burn yourself. Make some holes with the tip of a knife, this way the steam will come out while cooking.
- Bake in a hot oven at 180 C for 35 minutes.
- Once it is ready, take it out of the oven and turn it upside down immediately on a serving dish.
- Make sure all the caramel at the bottom of the tin is poured over the tart before it cools down, otherwise it will sticks to the tin.
- Serve cold with a good quality vanilla ice cream.
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Nutrition
Nutrition Facts
Peach Tarte Tatin with Calvados and Pistachios
Amount Per Serving
Calories 349 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 66mg 22%
Sodium 165mg 7%
Potassium 158mg 5%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 17g
Protein 4g 8%
Vitamin A 15.1%
Vitamin C 4.6%
Calcium 1.7%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Mmmm I love these tatin with lots of caramel sauce, strangely the apple version is not my favorite, your peach version is so more appealing to me! I will try your recipe with the addition of calvados of course 🙂
Yes, I prefer this version, especially now that the peaches are so sweet.
I love a tarte tatin, but have never done it with peaches. I think peach schnapps might amp up the peachi-ness!
try it, I prefer the peach version
I can’t believe I haven’t tried making tarte tatin yet! This looks delicious!
Try it is easy, and you don’t have to butter and cover the pan like for any other cake
Ooooh. This looks amazing! I’m all about peaches right now and I know I would love this. One question – have you made this without peeling the peaches? I like the texture of the skin usually but I’m not it would work here.
it should work, the caramel should keep the skin well covered. Let me know if you try
I love the idea of a tart with fresh peaches – so light and tasty for a summer dessert!
Thank you Monica
I would love to have this one with vanilla ice cream, so delicious!