📋Easy Peach Tarte Tatin Recipe

This peach Tarte Tatin is the summer version of the classic French Tarte Tatin, usually made with apples. It is a pâte brisée or pie pastry cake topped with caramelized peaches, cooked upside down. The fruits remain juicy and sweet, while the pastry forms a crunchy crust. It can be served with a scoop of vanilla ice cream or whipped cream.

Course Desserts

Cuisine French

Keyword peach cake, peach upsidedown, tarte tatin

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 349kcal

Author Laura Tobin

Equipment

Ingredients

For the caramel and topping:

¼ cup butter
½ cup caster sugar
3 matured peaches or apples for the original version
2 tablespoon peeled pistachios
⅓ cup Calvados or Cognac

For the short pastry

½ cup butter at room temperature
1 ½ cup flour
1 fresh eggs
2 tablespoon fresh water
1 pinch salt

For serving

1 cup vanilla ice cream

US Customary - Metric

Instructions

Short pastry

Prepare the short pastry by combining all the ingredients
½ cup butter at room temperature, 1 ½ cup flour, 1 fresh eggs, 2 tablespoon fresh water, 1 pinch salt
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

Caramelizing the peaches

Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
3 matured peaches
Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
¼ cup butter, ½ cup caster sugar
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.
2 tablespoon peeled pistachios
Add the calvados to the peaches and let it evaporate for another 5 minutes.
⅓ cup Calvados or Cognac
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

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

Serve cold with a good quality vanilla ice cream.
1 cup vanilla ice cream

Video

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 tablespoon 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