This easy Peach Tarte Tatin recipe is made from 5 simple ingredients only. Prepared then baked in the same skillet, it is an incredibly delicious peach dessert that is very easy to make and perfect for Summer!
Why we love this recipe
Tartes Tatins are always a great idea; they make the most delicious dessert that look impressive but are very easy to make with a few ingredients only!
The combination of soft, caramelised peaches and flakey puff pastry is truly irresistible. It is a great dessert to serve for afternoon tea or after dinner, simply served warm with a scoop of vanilla ice cream.
Just like my Pear Tarte Tatin and Apricot Tarte Tatin, this peach tarte tatin tastes like a super decadent dessert but doesn't require much work at all. You are sure to impress your guests with this one!
This recipe is great because:
- It is made with 5 ingredients only.
- The whole tart is prepared then baked in the same skillet.
- This recipe uses frozen Puff Pastry for convenience.
This tarte tatin is simply made from 5 basic ingredients (scroll down to recipe card for all quantities):
- Peaches: I used Yellow peaches but White peaches will work just as well. Try to use fruits that are still relatively firm as very ripe peaches will tend to disintegrate when cooked.
- Butter: Unsalted Butter. It is getting melted straight away so it can be cold from the fridge.
- Sugar: Caster Sugar or fine white granulated sugar. I would avoid using brown sugar that tends to burn more quickly when used to make a caramel.
- Vanilla: I used Vanilla Paste for the strongest vanilla flavour, but vanilla extract can be used instead if preferred. This ingredient is also optional and this recipe will work without it too!
- Puff Pastry: one sheet of Frozen Puff Pastry, lightly thawed. You could use fresh puff pastry or even homemade one - it will all work! For the best flavours and texture, make sure to use an all-butter puff pastry (not the ones made with shortening).
Optional Additions / Substitution
- Some citrus like Lemon Zest or Orange Zest will make a great flavour addition. You could even add a little bit of fresh lemon juice to the caramel for a more tangy flavour.
- Flavour the tart with your favourite spices like Cinnamon or Ginger. You can also add a sprinkle of Sea Salt to balance the sweet flavours of the caramel.
- Use Nectarines instead of Peaches if preferred.
How to make Tarte Tatin with Peach
There are two main steps required to make this French peach tarte tatin: making the caramel and cooking the peaches in it, then covering it with the pastry and baking it.
- Photo 1: Wash the Peaches, cut them in half with a sharp knife and remove the pit. Set aside.
To remove the pit, I simply run a small spoon around it then lift it off.
- Photo 2: In a 25cm (10 inch) Cast Iron Skillet, melt together the Butter and Sugar.
- Photo 3: Cook on a medium low to medium heat until the Sugar has dissolved and small bubbles start to appear.
Don't worry if the sugar and butter seem to be splitting at this point - the caramel will come together once you add the peaches.
- Photo 4: optionally, add in the Vanilla Bean Paste (or extract) and stir with a heat proof spatula.
- Photo 5: Place the Peach slices over the caramel, cut side facing down.
The peaches may not fully fit into the skillet at this point but they will shrink while the cook and soften. Try to place them as tightly as possible.
- Photo 6: Cook the peaches on a medium low to medium heat for 10 to 15 minutes, or until they start to get slightly soft and have released most of their moisture.
The exact cooking time will depend on your peaches and how firm/ripe they are. You don't want to cook them for too long as the caramel will continue to cook as well and you don't want to burn it.
- Photo 7: Remove from the stovetop and leave to cool down for 5 minutes. In the meantime, take your Puff Pastry dough out of the freezer and let it thaw. Carefully place it over the peaches (it will be hot) and fold the edge of the pastry to make it fit into the skillet.
- Photo 8: Place in the oven preheated on 180'C/350'F and bake for 25 to 30 minutes, or until the the pastry looks puffed and golden.
- Take the skillet out of the oven and let it cool down for about 5 minutes, then carefully flip the peach tarte tatin over a serving dish. Serve straight away while still warm.
The peach tart needs to be flipped while still warm or the caramel will start to cool down, harden and stick to the skillet.
Be careful when take the skillet out of the oven then invert it; cast iron gets extremely hot so make sure to use good quality oven mitts.
A "tarte tatin" is a traditional French Pastry dessert that combines a caramelised fruit baked under a layer of pastry. After baking, the tart is flipped over like an upside-down cake. It is sometimes referred to as an "upside down tart".
Traditionally, a tarte tatin is made with apples but it can basically be made with any fruits - or even turned into a savoury dish when vegetables are used instead of fruits!
Yes, although you want to make sure you are using a pan that will not stick but still be able to caramelise the fruits (preferably a metal pan). Be careful if using a Springform Pan as the caramel tends to leak when baked.
This dessert is best made with fresh peaches.
A regular pie or tart crust like a Pâte Sablée will work too, but the traditional French dessert is usually made with puff pastry. If using a pie crust, I recommend choosing a very flakey one to resemble puff pastry. You could also make a Rough Puff Pastry to mimic the texture of puff pastry without the fuss!
My favourite way to serve this tarte tatin is warm with a scoop of vanilla ice cream over each slice. You could also top it with some whipped cream or chantilly cream - or simply serve it as is. Fresh Mint is a great addition to this tart too as it will bring some freshness to it.
Tips for Success
- Make sure to use Peaches that are relatively firm so that they will hold their shapes while baking. Peaches that are very ripe tend to disintegrate when cooked. The exact cooking time on the stove can vary based on the fruits themselves and how ripe they are.
- For a sweeter tarte tatin, cook the caramel for less time. For a stronger, almost bitter flavour, cook it for longer.
- The Tarte Tatin should be flipped while still warm, otherwise the caramel will start to cool down and stick to the skillet. Make sure to use good quality oven mitts and be careful when flipping it as cast iron pan can get very hot.
Storing & Freezing
This peach tarte tatin is best served straight away while still warm. Although it could be stored in the fridge, this will affect the overall texture as the caramel will soak through the pastry and make it soggy.
This dessert should not be frozen.
More Tarts Recipes
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Peach Tarte Tatin
- 8 small Peaches
- 50 gr (1/4 cup) Caster Sugar - or fine white granulated sugar
- 45 gr (3 tablespoons) Unsalted Butter
- 1 teaspoon Vanilla Paste - or extract (optional)
- 1 sheet Frozen Puff Pastry - 25x25cm / 10x10inch
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Wash the Peaches, cut them in half and remove the pit. Set aside.
- Preheat your oven on 180'C/350'F
- Melt together the Butter and Sugar in a 25cm (10 inch) Cast Iron Skillet over a medium low to medium heat. Cook for a few minutes until the sugar has dissolved and you start to see small bubbles (see note 1). Mix in the Vanilla.
- Place the Peach slices over the caramel, cut side facing down. Continue to cook for 10 to 15 minutes or until the peaches start to get slightly soft and have released most of their moisture. (see note 2)
- Remove the skillet from the heat and leave to cool down for 5 minutes. In the meantime, take your Puff Pastry sheet out of the freezer and let it thaw at room temperature.
- Carefully place the Puff Pastry over the peaches (it will be hot) and fold the edge of the pastry to make it fit into the skillet.
- Bake in the preheated oven for 25 to 30 minutes, or until the the pastry looks puffed and golden. Let the tarte tatin cool down for about 5 minutes, then carefully flip it over a serving plate (see note 3). Serve warm.
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- Don't worry if the sugar and butter seem to be splitting at this point - the caramel will come together once you add the peaches.
- Try to place the peaches in the skillet as tightly as possible. They may not fully fit into the skillet at the start but they will shrink while the cook and soften.
The exact cooking time will depend on your peaches and how firm/ripe they are.
Make sure not to cook them for too long to avoid burning the caramel.
- The peach tart needs to be flipped while still warm, or the caramel will start to cool down and stick to the skillet. Be careful when take the skillet out of the oven then invert it; cast iron gets extremely hot so make sure to use good quality oven mitts.