Peach Tarte Tatin with Calvados and Pistachios

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Peach Tarte Tatin is the summer version of the French Tarte Tatin which is usually made with apples. It is a short crust pastry cake topped with apples and caramel but it is cooked upside down.

What is peach Tarte Tatin

The Tarte Tatin is a delightful dessert, a short crust pastry topped with apples and caramel. It combines the crunchiness of the short crust pastry with the gooeyness of the caramel, refreshed by the fruity and soft bites of the apples.

I love this version with peaches and, since the season is almost over, I make it quite often at this time of the year.

The peaches have a nice smooth pulp and add summer freshness to the caramel and provide a delightful contrast to the crunchy crust. To add a complex structure and flavour, I sprinkle some pistachios and blend the caramel with Calvados.

Which Peach to choose

The best peaches for this Tarte Tatin are yellow peaches as they are juicier and smoother. If you cannot find them the white peaches are fine but they will not be as smooth as the yellow ones.

I wouldn’t use the flat peaches. I like to eat flat peaches as they are, they are crunchy, sweet and less juicy. You can eat them with your hand as a snack without having to worry about juices dripping down your elbow.

The ingredients for peach Tarte Tatin

Besides the ingredients for the pastry which are listed here below, you will need:

• 1/4 cup – 50 gr of butter
• 1/2 cup – 100 gr of sugar
• 2 tbsp peeled pistachios
• 1/3 cup Calvados or cognac

Making the short crust pastry

This is a classic short crust pastry recipe which I use for any type of recipe, from savoury to sweet.

• 1.5 cup – 200 gr of flour
• 1/2 cup – 100 gr of butter at room temperature
• 1 egg
• 1 pinch of salt
• 2 tbsp of water

The process is very simple:

1. Mix all the ingredients
2. Make a flat ball with the pastry, wrap in cling foil
3. Refrigerate for at least 30 minutes so that the butter resolidifies

4. Take the pastry out of the fridge and roll it flat into a round shape, the same size as the baking tin.
5. Put the rolled pastry in the freezer for 10 minutes flat on parchment paper

If you have a busy day ahead, you can buy the pastry already made and proceed as from step 4

Cutting the peaches

1. Peel the 3 peaches and cut them in half to remove the kernels,
2. Try to make some nice round shapes

How to make the peach Tarte Tatin

1. Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
2. As soon as the caramel starts turning yellow add the pistachios
3. Then add the peaches with the round side facing down. Let it simmer for 5 minutes at very low heat
4. Add the calvados to the peaches and let it evaporate for another 5 minutes
5. Cover the peaches with the short crust pastry, ensure the edges are inside the tin covering the peaches and touching the caramel. Don’t try to fold them nicely, you risk burning yourself.
6. Make some holes with the tip of a knife, this way the steam will come out while cooking.

Cooking and turning the peach Tart Tatin

7. Bake in a hot oven at 350 F – 180 C for 35 minutes.
8. Once it is ready, take it out of the oven and turn it upside down immediately onto a serving dish.
9. Make sure all the caramel at the bottom of the tin is poured over the tart before it cools down, otherwise it will stick to the tin.

Tips for making the best Peach Tarte Tatin

• Use yellow peaches as they are juicy and smoother
• Try to cut them in perfect halves, if you get some small pieces you can make a peach salad and add a tbsp of wine, delicious. Or you can put the pieces in a plastic bag, freeze them and use them for jam.
• Buy good quality pistachios, I buy pistachios from Bronte Sicily, the best quality here in Europe
• When you melt butter and sugar, you can stir the pan. When you make caramel with water and sugar you cannot as the sugar will recrystallize. Sugar and butter will not crystallize.
• Keep the heat medium-low when making the caramel. The sugar will all of a sudden start to turn yellow and quickly brown. Add the pistachios and the peach as soon as possible to stop the caramel from burning.
• Make sure the pastry is cold and firm when you cover the caramelized peaches so that it will be nice and crunchy.
• The caramel is extremely hot and can cause severe burns, be very careful when you lay the pastry on the hot peaches.
• Don’t try to fold the pastry nicely, you risk burning yourself. I actually like the rough look.
• Make holes in the pastry to release the steam while cooking
• Turn the cake upside-down immediately as soon as it is out of the oven

How to serve the peach Tarte Tatin

You can serve the Peach Tarte Tatin cold or at room temperature. If you serve it hot make sure the caramel is not burning hot.

You can top it with a cold vanilla ice cream and a small glass of freezing cold homemade limoncello or homemade orange liquor.

It keeps for up to 3 days but should be stored in the fridge.

Recipes you might also like

If you are looking for more Desserts, you can check the category: Desserts

Also, check more desserts made with fruits and vegetables below:

• Carrot Cake Recipe
• Pear crumble recipe
• Pavlova Recipe with Chestnut Mousse
• Lime sorbet
• Apple cupcakes

If you are making this Peach Tarte Tatin, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋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 Time 10 minutes

Cook Time 50 minutes

⏲️Total Time 1 hour

Servings: 8 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

For the caramel and topping:

• 1/4 cup (affiliate link)(affiliate link)butter
• 1/2 cup (affiliate link)(affiliate link)caster 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 (affiliate link)(affiliate link)butter at room temperature
• 1 1/2 cup (affiliate link)(affiliate link)flour
• 1 (affiliate link)(affiliate link)fresh eggs
• 2 tbsp fresh water
• 1 pinch (affiliate link)(affiliate link)salt

Equipment

• (affiliate link)(affiliate link)Round cake pan 9 in
• (affiliate link)(affiliate link)Mini Measuring Set
• (affiliate link)(affiliate link)Measuring mugs
• (affiliate link)(affiliate link)KitchenAid Mixer
• (affiliate link)(affiliate link)Silicone Pastry Mat
• (affiliate link)(affiliate link)Rolling pin

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Instructions

Making the short pastry

• Prepare the short pastry by combining all the ingredients
• Wrap it in cling foil and put it in the fridge for at least 20 minutes
• Take the pastry out of the fridge
• Roll the short pastry in a round shape, the same size as the baking tin.
• Put the rolled pastry in the freezer for at least 10 minutes flat on a parchment paper

Making the Tarte Tatin

• Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
• 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.
• 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 350 F – 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 stick to the tin.
• Serve cold with a good quality vanilla ice cream.

Video

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Notes

• Use yellow peaches as they are juicy and smoother
• Try to cut them in perfect halves, if you get some small pieces you can make a peach salad and add a tbsp of wine, delicious. Or you can put the pieces in a plastic bag, freeze them and use them for jam.
• Buy good quality pistachios, I buy pistachios from Bronte Sicily, the best quality here in Europe
• When you melt the butter and sugar, you can stir the pan. When you make caramel with water and sugar you cannot as the sugar will recrystallize. Sugar and bitter will not crystallize.
• Keep the heat medium-low when making the caramel. The sugar will all the sudden start to turn yellow and quickly brown. Add the pistachios and the peach as soon as possible to stop the caramel from burning.
• Make sure the pastry is cold and firm when you cover the caramelized peaches, so it will be nice and crunchy.
• The caramel is extremely hot and can cause severe burns, be very careful when you lay the pastry on the hot peaches.
• Don’t try to fold the pastry nicely, you will risk to burn yourself. I actually like the rough look.
• Make holes in the pastry to release the steam while cooking
• Turn the cake upside-down immediately as soon as it is out of the oven
•  

Nutrition

Calories: 349kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 165mg | Potassium: 158mg | Fiber: 1g | Sugar: 17g | Vitamin A: 755IU | Vitamin C: 3.8mg | Calcium: 17mg | Iron: 1.4mg

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