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peach tarte tatin calvados pistachios

📋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
Course Desserts
Cuisine French
Keyword peach cake, peach upsidedown, tarte tatin
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 349kcal


For the caramel and topping:

  • 1/4 cup butter
  • 1/2 cup 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

For serving

  • 1 cup vanilla ice cream


Making the short pastry

  • Prepare the short pastry by combining all the ingredients
    1/2 cup butter at room temperature, 1 1/2 cup flour, 1 fresh eggs, 2 tbsp 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

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!
    3 matured peaches
  • Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
    1/4 cup butter, 1/2 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 tbsp peeled pistachios
  • Add the calvados to the peaches and let it evaporate for another 5 minutes.
    1/3 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 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.
    1 cup vanilla ice cream



  • 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


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