A generous harvest of late-season peaches from our very own tree inspired me to bake up something warm & comforting. This perfect peach tarte tatin is both a sweet farewell to summer and an earnest welcome to fall.
Most people probably think of apples and pumpkin when it comes to late summer/early fall produce. But here in California, peaches hold on through the month of September. They are a staple in my kitchen all summer long. Where they mostly end up just getting eaten fresh out of hand. Once the long hot days of summer start to fade into cool mornings and evenings, I long for my peaches to be warm & cozy.
TARTE TATIN – THE SIMPLEST FRENCH DESSERT
Tarte tatin is traditionally made with fruit, sugar, butter & pastry. Yep, just four simple ingredients transform into this stunning dessert! Apples are the typical fruit found in a tarte tatin. But other fruits like pears, quince, and, in today’s case, peaches can be used for an incredible tarte tatin.
WHY THIS IS THE PERFECT PEACH TARTE TATIN:
- FLAVOR: While a traditional tarte tatin does not include spices, for my perfect peach tarte tatin I highly recommend incorporating some spices into the sugar and butter. Fresh ginger, cinnamon, vanilla & a touch of allspice combine to lend this tarte tatin the perfect infusion of warm & cozy flavors.
- TEXTURE: Peaches are inherently soft so they cook through much more quickly than apples. The key to achieving a perfect peach tarte tatin is not to cook the peaches in the butter and sugar. Rather you simply arrange your peach quarters atop your cooked butter & sugar mixture, set the puff pastry on top of the peaches, and bake. The 40 minutes that the tart spends in the oven combined with the cooldown time is more than enough time to cook the peaches to the perfect texture.
Serve with a scoop of vanilla ice cream and a hot cup of coffee or chai. This perfect peach tarte tatin is the ideal treat to enjoy the last of summer.
BEFORE YOU GO….
There are many internet memes that poke fun at food bloggers. Complaining about how we carry on and on with storytelling before getting to the recipe. Taking this into consideration, I do feel that my blog is a place for me to share life. With whoever comes across my little corner of the internet.
2020 has been a year that many people probably want to forget. But we have just a few months left to make the most of it. And one of the best ways to make the most of what we have, is to find joy in simple pleasures. So I hope that the recipes that I share here can serve as a source of joy and comfort to you and those you share them with <3
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PERFECT PEACH TARTE TATIN
- Total Time: 1 hour
Ingredients
- 5–6 large firm peaches, pitted & cut into quarters
- 1/2 cup (100g) sugar
- 1/4 cup (50g) unsalted butter
- 1 tsp freshly grated ginger
- 1 tsp vanilla extract or 1 vanilla bean (seeds scraped and added to sugar)
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice (nutmeg or cardamom are also delicious, use whatever you prefer)
- 1 sheet of frozen puff pastry, thawed according to package instructions
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 375 degrees.
- Melt the butter in a 9 or 10-inch oven-safe skillet over medium heat. Add the sugar to the melted butter and cook until the sugar caramelizes to a light amber color, swirling the skillet occasionally to ensure even browning.
- Remove skillet from the heat. Add the grated ginger, vanilla & spices and stir to combine.
- Arrange the quartered peaches pit side down in the skillet. Fitting as many quarters as snuggly as possible.
- Roll the puff pastry sheet out on a lightly floured surface, so that it measures a 12×12 inch square or cut it into a 10″ circle. Gently transfer the rolled out puff pastry to cover the peaches in the skillet. Tuck the overhanging dough around the peaches. Use a sharp knife to slice three small slits in the top of the dough, this will allow excess steam and moisture to escape during baking.
- Bake tarte tatin for 35-40 minutes or until the puff pastry is golden and puffy. Remove tarte tatin from the oven and allow the tart to cool for 15 minutes, to allow the caramel thicken.
- Run a small, sharp knife along the outer edge of the pastry to loosen it from the pan. Carefully turn out tarte tatin onto a the platter that you would like to serve your tart on (make sure to wear oven mitts).
- At this point you can let the tart cool a bit more if it still seems too hot. Serve warm with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: DESSERT, FALL, PASTRY
- Cuisine: French
Nutrition
- Serving Size: 8 slices
What a bounty-lucky you! I can’t wait to get my hands on some peaches at the farmers’ market this Thursday to make this. I adore a warm cooked peach dessert, there is something so comforting about that to me. Such beautiful images Bella <3
Oh Carolyn, you are the best! You & your family are absolutely going to love this peach tarte tatin, I just know it! Thank you so much for dropping by the blog, your comments always make me smile!
Where the f#@% do I start with this Peach Tart Tartine?!?!?!?
1st off, the Word Glorious come to mind immediately!!
2nd off, when me and my wifey took the time to make this Glorious Amazingness, we wanted it to last for a few days at least so that we could savor it slowly!!!
3rd off, it was SO frickin BOMB that we had to pace ourselves by slicing the slices SUPER tiny so that the whole Peach Tart Tartine didn’t disappear in one sitting!!!!
4th off, my mom had to move in with us recently so that we could care for her, and she f#@%!N snuck into the kitchen and ate the ENTIRE f#@%!n Peach Tart Tartine while we slept the first night, total b#!!$#!t !!!!!!!!!!!!
Don’t be ashamed to share your story. I’m so annoyed by people who complain about this. Buy a cookbook if you don’t like it!
Anyway, I found your recipe as it is peak peach season in Georgia and I’m looking for a way to enjoy. Going to give this a try this week!
Awwww, thank you so much Larry! You know, it really is sad that there are people want to erase and dismiss the creator so that they can just get a free recipe. But little do these people know, that Google SEO is responsible for setting the text requirements for a post to rank on their search engines!
Thank you so much for your support! I hope you enjoy my recipe!
Beautiful Bella! Thank you for such gorgeous peach inspo! So delighted to hear you’re enjoying time! It’s fleeting and once we embrace that, it seems the world slows down just a little bit to meet us! I’m working on it! 😅❤️
Thank you so much for stopping by to comment Annette – its so lovely to hear from you :)