Peach Tarte Tatin (for beginners)
This simple peach tarte tatin 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.
Servings (change as needed): 5 -6
- 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 or unsalted butter, softened
- 1/4 cup (57g) brown sugar
- 1 tablespoon all-purpose flour (or a bit more if peaches are very juicy)
- 1/8 teaspoon cinnamon, Note 1
- 1/2 pound puff pastry dough (one sheet), thawed (~230 g/8 ounces)
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.
Nutrition values are estimates.
- 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.
- 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.
- 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.
Calories: 373kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 156mg | Potassium: 216mg | Fiber: 2g | Sugar: 19g | Vitamin A: 434IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg