Peach Tarte Tatin Recipe

Staff Writer
Peach Tarte Tatin Recipe
Tarte tatin

Tarte tatin

While tatins are traditionally made with apples, this summer variation is delightful — summer on a plate! Luc Dimnet, executive chef at Brasserie in New York City recommends choosing peaches that are ripe but still a bit firm to the touch when making this dessert. This tarte is guaranteed to obtain a lot of “oh la las” when served with a scoop of ice cream.

Deliver Ingredients


For the crust:

  • 1 2/3 cups flour
  • 2 tablespoons sugar
  • 1/8 tablespoon baking powder
  • Pinch of salt
  • 9 tablespoons sweet butter, cut into small pieces
  • 3-4 tablespoons ice water

For the filling:

  • ¾ cup sugar
  • 3 tablespoons water
  • ½ stick sweet butter
  • 3 pounds peaches, peeled and quartered


For the crust:

Blend first 4 first ingredients in processor. Using the on/off switch, add butter and process until the butter is in pea-sized chunks. Add the water in increments, using the on/off switch, until clumps form. Gather dough into a ball, flatten into a disk about 10-inches in diameter (½-inch larger than the pan on each side) and wrap in plastic. Refrigerate for at least 1 hour.

For the filling:

Preheat oven to 375 degrees. Combine sugar and water in a 9-inch ovenproof skillet or tatin pan and heat over medium heat to dissolve sugar. One the sugar granules dissolve, bring heat to high and boil until syrup becomes brown, without stirring. You can brush the sides of the pain with a wet pastry brush and swirl the pan, but do not stir.

Turn off heat, add butter, and stir until melted.

Arrange peach quarters, rounded side down, tightly in the skillet, starting with the perimeter of the pan. Add remaining peach quarters on top of the first layer, rounded side down. Press gently.

Take the crust out of the refrigerator so it has time to soften. Meanwhile, cook the peaches on stove top over medium heat until the caramel bubbles thickly, about 15-20 minutes.

Place pastry crust on top of the hot peaches, and tuck the edges around the fruit.

Bake tarte tatin until the crust is golden, about 30 minutes. The fruit will continue to caramelize and darken under the crust. Let the tart sit and cool in the pan for 10-15 minutes. Place serving platter on top of pan, and carefully invert tarte onto it.

Serve room temperature with vanilla ice cream or whipped cream.

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.