Peach tarte tatin is everything a French rustic dessert should be. It’s luxurious and has deep flavor, but it’s made from very simple ingredients. Isn’t that the French way? They so often choose simple ingredients that give you big impact on flavor. This luxurious dessert is definitely a show stopper that will make everyone ohhh and ahhh! Read below for the recipe.
Once mid-August hits, I know it’s time to start looking for the best peaches of the season. Almost every year, we go to a Peach orchard at the end of August and do u-pick.
My children don’t like peaches, but they LOVE peach picking. It’s always a wonderful experience, and we get to eat fresh peaches right from the trees as we walk through the trees to fill our peach box.
Honestly, it’s kind of a magical experience! I like to imagine the part in James and the Giant Peach when James takes a bite out of the giant juicy peach. Do you know what part I’m talking about? It feels just like that!
And, what could be better than supporting a local orchard or farm? Forget about the big grocery stores and find a local farmer to support. Your peaches will be better, and you’ll be making a difference in your community.
Obviously that might not be an option with Covid still every rampant, but do it whenever possible.
What is Peach Tarte Tatin?
Peach tarte tatin consists of peaches, buttery caramel, cinnamon, vanilla bean flecks, and very tender pate brisée (French pastry/pie crust).
The method for making this dessert is the same as for making apple tarte tatin. We start out by making the caramel and cooking the peaches in the caramel. We then cover the peaches in the pan with tart dough and bake. While that might be an over simplified version of how to make tarte tatin, it’s still an accurate overview.
Why is it Called Tarte Tatin?
The story goes that two French sisters, Carolina and Stephine Tatin ran a hotel. The original version was made with apples and was quite famous.
It actually came about by accident when Stephine reversed the order of the the apples and the crust in the pan. She baked it anyways, and the Tarte Tatin was born.
Out of all the desserts I’ve had in my life (and believe me, I’ve had a LOT), a Tatin always stands out as being one of the most memorable and the very best.
I’lI make Tatin tarts for the rest of my life, and I hope it becomes a tradition in your kitchen too.
Baking Q&A for This Dessert
Why Is My Tarte Tatin Crust Soggy?
There are a couple reasons for this unfortunate scenario. One possible reason is that the liquid in the caramel and peaches did not reduce enough before covering it with the pastry dough.
If there is still a lot of liquid, it will absorb into the crust when it’s flipped upside down for serving, and will create a very soggy, wet crust.
The second reason is simply that the tarte did not sit long enough after baking so that the fruit could absorb the remaining caramel and juices. The peach tarte tatin needs about 30 minutes to rest so that the caramel solidifies more.
How Do You Know When the Liquid has Reduced Enough?
You know that the peach juice and caramel moisture has reduced enough when there is almost no liquid left in the pan. There should only be peaches, caramel, and maybe just a bit of juice.
If I’m being completely honest, you can see that there is slightly too much juice in my peach tarte photos. I didn’t reduce the liquid quite as much as I should have.
How’s that for being vulnerable? I’m a professionally trained pastry chef, so you’d think I’d get it right every time. But I still make mistakes too, which is okay as long as we really learn from our baking mistakes. And honestly, it was still very delicious, so don’t be hard on yourself if it’s not absolutely perfect.
So, even if you are experienced with making an upside down peach tart, don’t rush the process. Let the liquid evaporate until almost completely gone!
What’s the Best Pan for Peach Tarte Tatin?
Choosing the right pan is vital to the success of this dessert. Here are the basic criteria that the pan needs to meet for success.
First, the pan should be between 9 1/2 and 10 inches. in diameter at the top. I use a 10 inch skillet similar to this one (mine is the TK edition) that works beautifully.
Second, the side of the pan should be at least 1 3/4 inches tall so that it can contain the caramel, peaches, and crust without bubbling over the sides.
Third, do not use a coated nonstick pan, as it won’t work properly. Instead, use a good quality steel pan or a cast iron skillet. You can also buy a pan made specifically for this dessert…but the price tag is a little steep if you ask me, especially if you aren’t making this dessert every day!
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Peach Tarte Tatin
- Prep Time: 60 minutes
- Chill Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: tarts
For the Pate Brisee (French Pastry Crust)
- 127 g (9 Tbs) unsalted butter, room temperature
- 14 g (2 Tbs) powdered sugar
- 1 large egg
- 3 g (1/2 tsp) kosher salt
- 150 g (1 1/4 cups) all-purpose flour
- 32 (1/4 cup) cake flour (substitute ap flour if you can’t find cake flour)
For the Peach Filling
- 4–5 large peaches
- 5 Tbs unsalted butter
- 150 g (3/4 cup) granulated sugar
- 15 ml (1 Tbs) Water
- 2 g (1/2 tsp) cinnamon
- 1 tsp Vanilla Bean paste or seeds of 1 vanilla bean
To Make the Pate Brisee
- Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
- Add the egg and mix. The butter will look curdled, but it will come together in the next step.
- Add all dry ingredients in 2 additions, and mix just until combined. Remove the dough from the mixer and shape into a flat round disk that’s about 6 inches across. Wrap with plastic and refrigerate for 30-60 minutes.
- If the dough chills for more than an hour, let the dough sit out for 15-20 minutes before rolling so that it is easier to work with.
To Caramelize the Peaches
- Preheat oven to 375 degrees and begin making the peach filling.
- Either peel the peaches with a peeler, or cook in boiling water for 1-2 minutes to remove the skins. If boiling, place the peaches in ice cold water to blanche them afterward. Remove the skins, cut in half, and then cut each half into 3 even slices. Set aside.
- Add the sugar to a 10 inch metal or cast iron skillet and turn the burner on between medium and medium-low.
- DO NOT stir. This can cause the sugar to crystalize. Allow the sugar to slowly melt, and swirl the caramel around as it liquifies. Once almost completely melted and dissolved, add the butter and stir. Allow to cook for a couple of minutes to ensure that there are no sugar granules left.
- Remove from heat, let cool for 5 minutes, and arrange the peach slices on top. Be careful not to burn your hands, as the caramel will still be quite hot.
- Return pan to medium heat, add the water, and bring to a simmer. Reduce the heat to medium low and cover the peaches with a lid to soften them for 5 minutes.
- Remove the lid and let the liquid reduce until it is almost completely gone, anywhere between 15-20 minutes. Don’t stir so that the peaches stay in place.
- While the liquid is reducing, roll out the dough to a 12 inch circle on a lightly floured work surface. Trim off rough edges to give the tart a prettier finish.
- Remove the skillet from the stove, place the dough on top, and gently tuck in around between the edges of the peaches and the pan. Add 5 slits on top for air vents.
- Place the peach tarte tatin on the middle rack of the oven and bake for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool for 30 minutes so that the peaches absorb more caramel and so that the liquid solidifies.
- Place a serving dish on top of the pan, and flip over so that the peach tarte tatin is now upside down with the peaches are showing. (Be sure to use a towel or oven mitts to protect your hands.)
- Eat warm with ice cream, whipped cream, pecans, or as is. This dessert is best eaten the same day, but it can be stored wrapped in plastic wrap for a day in the fridge. If refrigerating, bring the tart back to room temperature or warm before eating.
Keywords: peach tarte tatin, pate brisee