Peach Tatin

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Peach Tatin

 

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Peach Tatin

This Peach Tatin is a delectable twist on the classic French upside-down tart. Made with golden, juicy peaches caramelized in butter and sugar, this dessert features a buttery, flaky pastry crust baked to a crisp. Once inverted, the tart reveals its glossy, sweet fruit topping, making it an elegant dessert to serve warm, perhaps with a dollop of crème fraîche. Perfect for gatherings, this Peach Tatin brings together simplicity and elegance in one delicious bite.
Prep Time35 minutes
Cook Time1 hour 10 minutes
Wait Time10 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: French
Keyword: Peach Tatin
Servings: 8
Calories: 410kcal

Ingredients

FOR THE CARAMEL

  • 0.5 cup butter
  • 1 cup sugar

FOR THE TART

  • 10 large yellow peaches
  • 0.25 cup butter, cut into small knobs
  • 2 tablespoons sugar
  • 0.25 teaspoon cinnamon
  • 12 inches circle puff pastry or shortcrust pastry

Instructions

  • Make the caramel: Melt ½-cup butter with 1 cup sugar in an 8-inch cake pan. Caramelize, constantly whisking to make sure the caramel is well blended.
  • Peel, pit and halve the peaches. Arrange the halved peaches in the cake pan, core side facing up, using all the fruits as much as possible. Add few butter knobs, sprinkle with sugar and cinnamon.
  • Bake the tart: Place the tart on a baking tray with a sheet underneath to catch the drippings. Bake the pie for 40 minutes at 450°F or until the fruits are just cooked. Remove from the oven, place a plate on the peaches to hold them and strain the cooking juice into a small saucepan; reserve. Remove the plate and cover the top with the puff pastry that has been rolled in a 12-inch circle; fork the dough to allow the steam to go through. Bake the tart for 30 more minutes at 400°F or until crust is golden brown and crispy.
  • During the cooking process, strain and reserve the cooking juice. This juice will be reduced and used as a glaze.
  • Finish: Remove the tart from the mold and reduce the cooking juice until it becomes slightly thick, like thick syrup. Pour the reduced syrup on the top of the peach and nectarines, and serve warm. You may serve with Crème fraîche on the side!

Video

Tips for the Perfect Peach Tatin:

  1. Select Ripe Peaches: Choose peaches that are ripe but still firm to the touch. This helps them hold their shape during baking, yielding a tender, not mushy, consistency.
  2. Caramel Consistency: When making the caramel, keep an eye on it. Melt the butter and sugar together until they reach a golden color. Avoid overcooking, as caramel can quickly darken and become bitter.
  3. Arranging the Peaches: Place the peaches with the cut side facing up in the pan. This ensures they retain juices and don’t dry out while cooking, giving the tart a rich, fruity flavor.
  4. Roll the Pastry to Size: Make sure the puff pastry or shortcrust pastry is rolled into a circle slightly larger than the pan. This extra pastry allows for better coverage and a lovely, golden edge.
  5. Vent the Pastry: Use a fork to prick the pastry before baking. This helps release steam, allowing the pastry to stay crisp and preventing it from becoming soggy.
  6. Catch the Juices: Place the pan on a baking sheet lined with parchment paper. This will catch any caramel or juices that might overflow, making cleanup easier.
  7. Use Reserved Syrup as Glaze: After baking, reduce any strained cooking juices to a syrup-like consistency. Brush this over the tart for a glossy, flavorful finish.
  8. Let It Cool Slightly Before Inverting: Give the tart a few minutes to cool before inverting onto a serving plate. This allows the caramel to set slightly and reduces the risk of burning.
  9. Serve with a Topping: Peach Tatin is delicious with a side of crème fraîche, whipped cream, or vanilla ice cream for added richness.
  10. Enjoy Warm: This tart is best served warm to showcase its buttery caramel and tender peaches—perfect for making a memorable dessert.

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