Peach Tarte Tatin

This Peach Tarte Tatin is a fantastic, easy summer dessert recipe that is so simple to put together, but looks and tastes amazing! It’s also a great dessert for entertaining because the tarte and the whipped cream can be prepared ahead of time and all you have to do is slice it and serve! My kind of summer recipe!

NOTE: This post has been sponsored by Jus-Rol puff pastry, but the ideas contained are my own. To find out where you can purchase Jus-Rol near you, use their handy store locator tool.

Why You’ll Love It:

• It uses minimal ingredients. Store-bought puff pastry, 2 Peaches, Brown Sugar, Butter, and Apricot Jam.
• Jus-Rol Puff Pastry comes as one continuous sheet, making it easy to cut and fit without any folds or seams.
• You’ll absolutely love the flavor combination of the sweet, tart fruit, combined with the flakey light pastry. And when topped with a dollop of homemade whipped cream, the results are sublime!

The Story of Tarte Tatin

A tarte tatin is a French dessert composed of caramelized fruit, topped with pastry dough that is baked in a pan and then flipped upside down. The most popular Tarte Tatin is Apple Tarte Tatin. Legend has it that it was invented by the “Tatin Sisters” who ran an inn in central France. They were known for the apple tarts, and were baking one in the oven when they realized they forgot to add the pastry dough. The apples were already caramelized so they decided to add the dough on top and flip it over. Et voila that’s how the Tarte Tatin got its name. 

Watch My Video Demo Below!

 

The Ingredients:

• Jus-Rol Puff Pastry This is one of my favorite brands of puff pastry! I love how easy it is to use, and how beautifully it puffs up! I also love the way it comes rolled up in oven-safe parchment paper ready for baking if needed. The size of the puff pastry sheet works perfectly for topping a 10-inch non-stick skillet. 
• Fresh Peaches The peaches should be slightly ripe but also a bit firm to the touch. This will allow them to hold their shape as they bake. I prefer yellow peaches for this recipe since I think they producer a stronger flavor than white peaches. I leave the peels on to preserve the fruit’s pectin which will make the peaches more syrupy and sticky (preventing a runny tarte tatin and a soggy pastry bottom)
• Butter If you live in the U.S.A I say use salted butter since it’s really not “salty” but just more flavorful. If you live outside the States then I would use unsalted butter. 
• Brown Sugar The brown sugar, thanks to its added molasses content, will create a wonderful syrupy caramel that will set into the tart as it bakes. 
• Apricot Jam I love to add a little dollop of apricot jam to the caramel as it simmers to create a delicious tartness to this dessert. The jam also helps to balance out the sweetness of the caramel.
• Heavy Cream The whipped cream is optional with this dessert. But it is a wonderful compliment to the richness of the tarte. Or you could also serve good-quality vanilla ice cream instead. 
• Powdered Sugar I prefer to sweeten my whipped cream with powdered sugar, over granulated sugar, because it dissolves better into the heavy cream and won’t leave any graininess. 
• Vanilla For “special-occasion whipped cream” I use 2 vanilla beans, instead of extract. I buy all my vanilla beans on Amazon because the quality is better and they are more affordable than what you’ll find in the store. But if using vanilla extract, you’ll need 1 teaspoon. 

The Best Pan for Tarte Tatin

You could use a fancy Tarte Tatin Pan (yes! There is such a thing!) or a less expensive cast-iron pan or enamel cast-iron pan. The cast-iron pan will help with the caramelization of the fruit. But personally for me those heavier pans can be harder to flip! So I use a light-weight, 10″ non-stick Green Pan and it works great! I also use this pan for making my Pan Seared Salmon with Roasted Veggies and it creates a beautiful sear on the fish!

Step#1: Measure the Puff Pastry

• For this recipe I’m using a 10″ non-stick pan. 
• Traditionally, Tarte Tatin is made with pie dough pastry, and if you want to go that route, follow the recipe for the dough used in my Apricot Galette recipe, it would work well for this.
• But for a lighter dessert, I prefer using puff pastry. 
• Place the skillet on top of the puff pastry and slice a circle around it, leaving about 1/2″ border.
• The border will be tucked under the peaches to seal in the caramel. It will also form the crust once the tarte has been baked and flipped over. 
• Transfer the pastry onto a baking sheet and keep it refrigerated until ready to use.
• If a baking sheet doesn’t fit in your fridge you can also place it on a large plate, the idea is to keep the pastry flat while it chills. 

Step#2: Simmer Peaches in Caramel Syrup

• Create a caramel sauce with equal parts butter and brown sugar. Once melted you’ll stir in the apricot jam for a nice tart kick which will balance out the sweetness of the caramel. If you wanted to add spices at this point you could add a pinch or cinnamon or a pinch of nutmeg. 
• Slice the peaches into 1/4″ slices and arrange them in an escargot pattern in the pan.
• The peach slices should fit snugly but not overlap. They will shrink down a bit as they simmer so really pack them tightly together.
• Simmer the peaches on medium heat for at least 5 minutes, until the peaches release their juices. The mixture should become syrupy and the peaches should become tender. 
• Allow the pan to cool for at least 5 minutes before attempting to place the puff pastry on top. 

Step#3: Top with Puff Pastry

• Once the pan has cooled down, place the puff pastry circle on top, and tuck under the edges so it’s nice and snug.
• Then press the pastry gently against the sides of the pan to adhere. This will prevent the caramel from seeping out while the tarte bakes. But act quickly since the pan is hot and you don’t want the pastry to melt.
• Very important: Be sure to create 2 slits in the center of the pastry to allow the steam to escape. Otherwise, the moisture will make the fruit and the pastry soggy. The slits will ensure a crisp pastry and caramelized, syrupy fruit underneath! 

Step#4: Bake and Flip

• The tarte should bake at least 30 minutes and become very golden brown on top.
• Allow it to cool for at least 5 minutes before attempting to invert it by flipping it over.
• Be sure to wear oven mitts if your handle on the pan is still hot!
• To flip it over, first run a sharp knife around the perimeter of the pan to release any syrup that has stuck to the pastry.
• Then place a cutting board or a plate, larger than the skillet itself, on top of the skillet and flip!
• If any peaches have stuck to the pan have repositioned, you can put them back in place with 2 forks.
• The best time to reposition any fruit, is when they are warm, since they are more pliable. If you wait the tarte tatin will set and the fruit will be more difficult to move. 

Preventing the Tarte Tatin from Getting Running and Soggy

• Don’t rush the caramelization part of this recipe. That’s how the moisture evaporates, through the cooking on the stovetop first, before the pastry is added.
• Fruit that is more caramelized, will have less moisture making your Tarte Tatin less runny.
• I also find that leaving the skin on your fruit (whether that be peaches or apples) retains the pectin, which is what allows the fruit to become sticky, like jam. Sticky fruit will also be less runny, while also avoiding a soggy bottom to your tarte tatin. 

Storing and Serving Tips:

• Allow the tarte to cool completely, then cover loosely with a sheet of foil until ready to serve.
• The tarte can rest at room temperature for up to 2 hours. After that be sure to refrigerate. You can then reheat the tarte in a 300F oven for 10 minutes to crisp back up. 
• Serve your tarte tatin with a dollop of homemade whipped cream or a scoop of vanilla ice cream!

More Summer Desserts You’ll Enjoy!

• Fabulous Fig Cake
• Keylime Pie Cheese Cake
• Salted Caramel Ice Cream
• Easy Plum Crumble

If You Enjoyed This Recipe

Please Leave a Rating and a Review Below!