Peach Tarte Tatin – Simply Perfect

This Peach Tarte Tatin variation stands out from the more common apple version. Tarte Tatin embodies the quintessential French dessert, featuring caramelised fruit beneath a layer of pastry that bakes into a delicious creation. After baking, the tart undergoes a transformation, flipping so that the pastry rests on the bottom and the sweet fruit graces the top. The choice of pastry type is now a matter of personal preference, with options including shortcrust or puff pastry. While some may consider shortcrust pastry more traditional – the one I chose for this recipe – puff pastry can certainly deliver as well. For simplicity, store-bought pastry also fits the bill. Though I personally crafted my own shortcrust pastry – a straightforward process.

The Process

Before delving into the process, it’s worth noting that savoury variations of Tarte Tatin can be explored as well. Naturally, these would forego the use of sweetened pastry. For this peach version follow these uncomplicated steps:

1. Peel and quarter the peaches. To peel them, various methods can be employed; my approach is particularly straightforward. A cross-shaped incision is made into the top of the peaches. Then place them in boiling water for 15 seconds. The skins then peel off effortlessly from the corners of the cross. Guided by the cross slits, cut around the circumference of the peach in each direction. That creates quarters that can be pulled apart by tucking a thumb into the top.
2. Prepare the shortcrust pastry and let it chill. When using store-bought pastry, this step can be omitted.
3. Roll out the pastry and let it chill again.
4. Caramelise the peach quarters in an oven-proof frying pan. Once caramelised, top the peaches with the pastry, ensuring the sides are neatly tucked in.
5. Bake the Tarte Tatin and remove any excess juice.
6. Invert the Tarte Tatin onto a plate, repositioning any displaced peaches. The excess liquid should be reduced to a thick syrup.
7. Drizzle the syrup over the top of the Tarte Tatin.

My Peach Tarte Tatin

For my Tarte Tatin, I baked it for 30 minutes, The pastry was nice and brown on top. After a 15-minute cooling period, I positioned an inverted plate over the pan, securely pressed it down, and drained any surplus liquid. Since the liquid wasn’t substantial, flipping the plate released the Tarte Tatin. A few peaches had shifted during draining. I repositioned them. After a final 15-minute wait, I sliced and savoured the exceptional outcome. The pastry boasted a delightful texture, and the peaches exuded succulent flavours, complemented by the sweetness of the caramel.

Here is another version of Tarte Tatin: Apple Tarte Tatin – Easy Recipe.

Peach Tarte Tatin – Simply Perfect

Recipe by geoffcooCourse: DessertsCuisine: FrenchDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• Pastry

• 225g(1 1/2 cups, based on scooping packed flour into a 250ml cup)plain flour

• 25g(2 tbsp) caster sugar

• 120g(8 1/2 tbsp) cold unsalted butter, cubed

• 1 medium egg(large in USA) beaten with 2 tsp water

• pinch of salt

• Peaches

• 900g(2.2 lbs) peaches

• 100g(1/2 cup) caster sugar

• 42g(3 tbsp) softened unsalted butter

• 1.5g(1/4 tsp) salt

Directions

• Cut a cross into the top of each peach.
• Blanch the peaches in boiling water for 15 seconds.
• Using the points of the crosses peel the skins off.
• Using the cross as a guide cut around the peaches in each direction to divide into quarters.
• Tuck a thumb into the cross and pull the quarters apart and place in a bowl for later.
• Place the flour, salt, sugar and butter into a food process and process to a coarse breadcrumb-like texture.
• Pour in about half the egg and water and process until the mixture clumps into a dough, adding just enough extra liquid to achieve that.
• Tip the dough out onto a work surface and form into a disc, then wrap in plastic wrap and chill for 30 minutes.
• Roll out the pastry to a circle about 11 inches(28cm) in diameter and place it on a parchment lined tray to chill again until firm to the touch.
• Preheat the oven to 200C/180C Fan/400F.
• Rub the butter over the entire surface of a 10 inch(25cm) oven-proof frying pan.
• Sprinkle the sugar and salt over the butter.
• Arrange the quarters of peach in a circle, tightly packed, around the edge of the pan and then place more peach quarters into the centre.
• Place the pan on a high heat and cook until the butter, sugars and released juices caramelise to a nice dark colour, about 10 to 12 minutes. Make sure it doesn’t burn, adjusting heat if necessary.
• Take the pan off the heat and place the pastry on the top, tucking the excess down around the inside edge of the pan.
• Cut a cross in the centre of the pastry.
• Bake the tart for about 30 minutes, until the pastry has browned well on the top.
• Remove the tart from the oven and leave for 15 minutes.
• If there is excess juice place an upturned plate on top of the pan and hold it against the pan as you carefully drain juice into a bowl.
• Invert the plate to turn the tart out onto it. If any fruit has moved carefully reposition it.
• Leave the tart to cool for at least 15 minutes, as you also reduce any excess juice to a syrup to brush over the top.