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Hi Bold Bakers!
A lot of people are nervous to start baking because they believe it’s such a strict science. They’re afraid that if they measure one ingredient incorrectly, or don’t have the exact ingredients, or maybe over or undercook, then the whole dessert goes to waste.
But baking should feel fun and easy! And sometimes, happy accidents lead to delicious treats.
While Peach Tarte Tatin sounds fancy, it’s essentially just an upside-down pastry. It’s rumored that it was created when a baker realized she had overcooked her fruit, butter, and sugar for an apple pie after smelling the burning (who hasn’t been there?). Instead of tossing the mixture in the bin, she popped pastry base on top and put the entire pan in the oven to finish baking and then flipped it out of the pan to create the upside-down tart.
See? Happy accidents! And my Peach Tarte Tatin recipe makes it even easier by using a muffin tin to make individual tarts, instead of one large one. They look incredibly elegant and taste like you worked hard!
What Is Tarte Tatin?
Tarte Tatin, usually made with apples, is just baked fruit topped with puff pastry! After baking, you just flip it out of the muffin tins so the pie pastry is at the bottom and your fruit is on top. It also doesn’t hurt to add some vanilla ice cream at this point.
We love mixing things up a bit, so we’re going to be making it with peaches!
What You Need To Make Tarte Tatin
How To Make Peach Tarte Tatin
This fancy-looking dessert is a cinch to make! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Cut peaches in half and remove their pits.
- In a saucepan, over medium/low heat, combine sugar and water to make the caramel. Click here to watch how I do it!
- After the sugar is dissolved, let it cook until it turns a dark amber color — do not stir during this stage. Once it reaches the proper color, add butter.
- Pour caramel into a 12-cup muffin tin.
- Place peach halves cut side down, on top of the caramel. Prick the peaches all over with a knife.
- Cover the peaches with tin foil and bake in a 400°F (200°C) oven for 30 minutes. Remove the foil and bake for another 30.
- After the peaches finish baking, cut the puff pastry into 3-inch rounds and cover the peaches. To seal the dough, press it onto the tin.
- Bake for around 20 minutes, until the puff pastry is puffed and golden.
- Let the tarte tatin rest outside of the oven for about 15 minutes before inverting the tin onto a serving dish.
Gemma’s Pro Chef Tips for Making Peach Tarte Tatin
- No one has to know if you use store-bought puff pastry — work smart, not hard!
- You don’t want the tarte tatin to fully cool in the tin. If you wait too long before turning them out, the caramel will set and they become difficult to remove.
- Free-stone peaches are easier to de-pit, but if you can’t find them make sure you find firmer peaches. If they’re too ripe, they’ll mush in your hands when you are trying to remove the pit!
- Add a touch of salt to your caramel, it will make the flavors more complex and delicious! Use salted butter or add ¼ teaspoon of salt when you add the butter.
- If you don’t have access to pre-made puff pastry, see my recipe for Easy Puff Pastry.
How Do I Store Peach Tarte Tatin?
Leftover Tarte Tatin can be kept in a refrigerator for up to 3 days, but it tastes best when it’s warm out of the oven!
Make More Tarte Tatin
- Caramel Apple Tarte Tatin
- Banana Tarte Tatin (From the Bigger Bolder Baking Cookbook!)
- Shallot Tarte Tatin
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Peach Tarte Tatin Recipe
- 6 ripe, but firm, peaches
- 1 ½ cups (12oz/340g) sugar
- 6 tablespoons water
- ½ cup (4oz/115g) butter, diced and room temperature
- 2 sheets (16 oz/450g) puff pastry
- Preheat the oven to 400°F (200°C)
- Cut the peaches in half and remove the pits. Set aside.
- Make the caramel: In a saucepan over medium/low heat, combine sugar and water. Allow the sugar to dissolve first before simmering.
- Once the sugar is dissolved let the sugar melt and turn a dark amber color without stirring (about 7-10 minutes). Lastly, stir in butter.
- Pour the caramel evenly into a 12-cup muffin tin.
- Place peach halves cut side down on top of the caramel, prick the peaches all over with a knife, cover with foil, and place in the oven.
- After 30 minutes, remove the foil and continue baking for another 30 minutes.
- When peaches are done baking, cut the puff pastry into 3-inch rounds and cover each peach half, pressing onto the tin to seal the dough.
- Return the muffin tin to the oven and bake until the puff pastry is puffed and golden — about 20 minutes.
- Let the tarte tatin rest for 15 minutes before inverting into a serving dish. Serve warm with vanilla ice cream.