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Easy Peach Tarte Titin (for beginners)

Peach tarte titin is an easy peach tart recipe with only 5 ingredients. Beginners can whip it up in 30 minutes and look very accomplished with our step-by-step instructions and pictures.

Expect ooh’s and ah’s from the juicy, caramelized peaches nested in a crispy, buttery puff pastry crust.

finished peach tarte titin on plate

This peach tarte titin recipe is not an authentic recipe, but I’d bet it’s the simplest one. And I’m 100% sure it’s delicious. 

Serve it with whipped cream, vanilla ice cream or crème fraîche for a delicious weeknight or company dessert. 

What is a tarte titin? 

A tarte titin is essentially caramelized fruit (most often apples) baked upside down with a pastry crust. Once baked, you flip the tart so the crust is on the bottom and the glazed fruit on top. 

Legend has it that two Titin sisters (French hotel owners) discovered a mistake with an apple pie they were making. The “fix” they used created this French classic. 

Difference between a classic tarte titin and our peach tarte titin

There are many variations of tarte titin – even the classic version. Here are a few of the key differences between the more classic versions and the one we are making.

  1. A classic tarte titin is most often made with apples cut very thick. We’re using ripe, in-season fresh peaches sliced thinly.
  2. The more authentic tarte titin is made in a cast iron skillet and has several steps. Peel the apples, cook them first in a caramel sauce on the stove, drain the apples, assemble, top with a crust, transfer to the oven to bake, then flip the tart over. The process takes an hour or more. Our peach tarte titin is much quicker (30 minutes). Just assemble in a pie dish, bake and flip over. 
  3. The crust in a classic version uses pie dough, shortbread dough, store-bought dough or even puff pastry. Our version uses pre-rolled puff pastry – a huge shortcut that is fantastic. 
  4. Purists will always serve a tarte titin warm. I agree that warm is better 🙂 but room temperature is ok too. 

When it comes down to it, either version is essentially a simple, rustic apple or peach tart. If you prefer apples, try our puff pastry apple tart which uses the same easy method. Bananas are great too. 

How to make peach tarte titin the easy way

peaches, butter, brown sugar, flour, puff pastry
Ingredients: peaches, butter, brown sugar, flour, puff pastry. And cinnamon (optional).
sliced peaches on cutting board
Cut peaches in half and remove the pits. Slices into thin wedges. No need to peel
butter and brown sugar in pie plate
Spread softened butter on the bottom and sides of the pie plate. Sprinkle brown sugar on top.
peaches fanned out over sugar in pie plate
Place peach slices around the edge of the pie dish, slightly overlapping. Then inside to cover the entire bottom of the dish. Sprinkle cinnamon on if desired.
flour topping peaches in pie plate
Sprinkle flour over the peaches to help absorb the juices and ensure the crust does not get soggy.
puff pastry dough cut into circle
Unfold (or roll out) puff pastry dough. Place pie plate on top (as a guide) and use a sharp knife to cut the dough around it into a circle.
dough covering peaches in pie plate
Place circle of dough over the peaches and tuck in edges downward into the dish.
peach tarte titin in oven baking
Bake the peach tarte titin for about 23 minutes or until the crust is golden brown.
finished peach tart in pie plate
Place a serving plate (slightly bigger than the pie plate) on top of the tart. You will be inverting the tart onto the serving plate.
finished peach tart flipped onto plate
Flip the tart upside down so that the serving plate is on the table. The crust will now be on the bottom and peaches on top. The caramelized peaches will slowly sink off the pie dish onto the crust.
finished peach tarte titin on plate 5
Ta da!
piece of peach tarte with ice cream on plate
Serve immediately with vanilla ice cream or whipped cream. Or see make ahead instructions.

FAQ – good to know

What is puff pastry?

Puff pastry is a light and flaky pastry make from butter, salt, water and flour. It alternates layers of butter and dough. Several brands use butter alternatives.

Buy it frozen in the freezer section of most local grocery stores. Most brands will do fine, but if possible, get a brand that says ‘made with butter’ on the package for a richer taste.

Can I defrost the puff pastry dough at room temperature?

Yes, it will take about 40-50 minutes to defrost on the counter but don’t let it sit there too long. Working with cold dough is much easier. It’s best to thaw the pastry dough overnight in the fridge if you can. The dough can be kept in the fridge for a day. If it does become too soft, sprinkle some flour on your work surface to prevent sticking. Or place it back in the fridge for a bit.

Do I have to roll out the puff pastry dough? 

If the dough is not pre-rolled into two separate sheets, roll one sheet into a 14 x 14 inch square (35 x 35 cm) about 1/8 inch (3mm) thick. Sprinkle a bit of flour on parchment or a cutting board before rolling out the dough to prevent sticking.

How do I make sure the puff pastry crust doesn’t get soggy?

This is the most common complaint with a tarte titin. Once the tart cools a bit, the juice from the fruit seeps into the crust to make it soggy. The fix is simple. Sprinkle the fruit with a small amount of flour before baking. It’s as simple as that.

Tailor to your Taste

Despite its simplicity, there are still a few variations and substitutes you can try. 

  • Fruit options: If you don’t like or have ripe peaches, try apples or bananas. You will need to sprinkle less flour on the apples and none on the bananas.
  • Flavors: Instead of cinnamon, try nutmeg, allspice or a pinch of ground cloves.
  • Garnish: Sprinkle with crushed toasted pecans or walnuts.
  • Lower the calories: Use a little less butter and sugar. Don’t overdo it though, as you still want that caramelized taste and glaze. You’re not going to achieve a low cal dessert here!
  • Gluten free: You can buy gluten free puff pastry, but I believe you will have to roll out the dough yourself. And replace the sprinkle of flour with gluten free flour.

Make Ahead

  • Make the entire peach puff pastry tart a few hours ahead, let it sit on the counter, then warm and crisp it in a 350F/176.7C oven for about 5-7 minutes before serving.
  • Alternatively, assemble the peach tart tatin a few hours ahead, then bake it while your guests are eating dinner.

Love puff pastry? Try one of these other yummy recipes

finished peach tarte titin on plate
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Peach Tarte Tatin (for beginners)

This simple peach tarte titin is an easy peach tart recipe with only 5 ingredients. Beginners can whip it up in 30 minutes and look very accomplished with our step-by-step instructions and pictures. Juicy, caramelized peaches nested in a crispy buttery puff pastry crust.
Prep Time7 mins
Cook Time23 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 5 -6
Author: Cheryl

Ingredients

  • 3 medium peaches (or 4 small), pits removed, sliced into thin wedges (about 1/4-1/3 inch thick/6-8mm) no need to peel
  • 2 tablespoons salted butter, softened
  • 1/4 cup (57g) brown sugar
  • 1 tablespoon all-purpose flour (or a bit less if peaches are very juicy)
  • 1/8 teaspoon cinnamon, Note 1
  • 1/2 pound puff pastry dough (one sheet), thawed (~230 g/8 ounces)

Instructions

  • Preheat oven to 400F/204C.
  • PREPARE PEACH FILLING: Spread softened butter on bottom and sides of an 8-9 inch (20-23 cm) pie dish. I used my fingers. Sprinkle on brown sugar to cover the bottom of the pan. Arrange peach slices, slightly overlapping, around the outer edge, then the inner edge, covering the entire bottom of the pie plate. Sprinkle 1 tablespoon flour over peaches (or a bit less if peaches aren't too juicy) to help absorb the juices and avoid a soggy crust. Sprinkle with cinnamon if desired.
  • PREPARE PUFF PASTRY CRUST: The crust will start on the top and end up on the bottom when tart is inverted onto a plate. Unfold dough or roll to 1/8 inch/3.2mm. Cut out round piece of dough to fit pie dish. (I lay pie dish on top of dough and cut around it). You will have leftover dough. Don't fuss – you can trim it after. Place puff pastry dough on top of peaches and tuck the edges downward all around the inside edge of pie plate. No need to cut small slits in the dough.
  • BAKE AND SERVE: Bake tart for 23 minutes or until crispy and deep golden brown. Remove from oven. Place a serving plate (slightly larger than the pie plate) over the pie dish. Using oven mitts if plate is hot, invert (flip over) the peach tarte tatin onto a plate. The caramelized peaches will slowly fall onto the baked crust. Serve warm with ice cream or whipped cream.

Notes

  1. Variations and substitutes
    • Fruit options: If you don’t like or have peaches, use apples or bananas. You will need to sprinkle less flour on the apples and none on the bananas.
    • Flavors: Instead of cinnamon, try nutmeg, allspice or a pinch of ground cloves.
    • Garnish: Sprinkle with crushed toasted pecans or walnuts.
    • Lower the calories: Use a little less butter and sugar. Don’t overdo it though, as you still want that caramelized taste and glaze. You’re not going to achieve a low cal dessert here!
    • Gluten free: You can buy gluten free puff pastry, but I believe you will have to roll out the dough yourself. And replace the sprinkle of flour with gluten free flour.
  2. Number of Servings: The recipe is for one small 8-9 inch tart that would serve about 4-6 people. If you use a full package of puff pastry (2 sheets/rolls), you can make 3 full 8-9inch/20-23cm tarts. Use the left over puff pastry from two tarts to make the third. 
  3. Make Ahead:
    1. Make the entire peach puff pastry tart a few hours ahead, let it sit on the counter, then warm and crisp it in a 350F/176.7C oven for about 5-7 minutes before serving.
    2. Alternatively, assemble the peach tart tatin a few hours ahead, then bake it while your guests are eating dinner.
Nutrition values are estimates. 

Nutrition

Nutrition Facts
Peach Tarte Tatin (for beginners)
Amount Per Serving
Calories 373 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 12mg4%
Sodium 156mg7%
Potassium 216mg6%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 434IU9%
Vitamin C 6mg7%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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