You know you have a winning dessert when the same friends ask you to bring the same dessert you brought to their home the last time. This is that dessert. It really ticks all of the boxes, local, delicious, fresh peaches, crispy and chewy puff pastry and last but not least, smooth sweet caramel. You just can’t go wrong!
Peach Tarte Tatin
For the original recipe, please click here.
Serves 6-8
Ingredients:
- 6 to 8 large, firm-fleshed peaches, we used Ontario Peaches
- 100 grams granulated sugar
- 75 grams butter, cubed
- pinch of cinnamon
- 30 mL cognac
- pinch of salt
- 1 sheet all-butter puff pastry, about 250 g (store-bought is fine), defrosted in the refrigerator
Directions:
- A day or so before you wish to serve this dessert, peel the peaches and remove the stone and cut them in half. Sprinkle lightly with lemon juice and place on a paper-lined cooling rack, cover with a clean kitchen towel and store in the refrigerator to allow to dehydrate a bit.
- In a cast iron or non-stick pan, add the sugar and cook over medium-low heat until caramelized. DO NOT STIR but you may swish the sugar in the pan as it begins to turn golden to cook more evenly.
- Add the butter and swirl until melted and combined with the sugar, add the pinch of cinnamon salt and the cognac and continue to swirl to combine.
- Turn the heat to low and add the apples in a circular pattern keeping in mind that the part you can see is actually the bottom of the tarte.
- Cook the peaches for about 8 minutes on medium-low. Meanwhile, preheat the oven to 375° F.
- While the peached are cooking stove-top, untouched, cut the defrosted pastry in a slightly larger circle than the pan and put into the freezer for 5 minutes.
- Remove the pan with the peaches from the heat, and top with the pastry, tucking in the sides all the way around.
- Bake for 25-30 minutes or until the pastry is golden. Allow to rest for 10-15 minutes.
- Turn out, upside-down onto a serving platter and serve warm.
[…] Tart Tatin recipes have been featured on this blog a few times (here, here and here), I figured, why not again with different fruit? This time we’re baking Pear Tart […]
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Eva, the peach tarte looks and sounds amazing (your description alone, even without the yummy-looking photographs, makes me hungry!). Fruit tarts are the rare sweet treats I like and love.
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It’s a showstopper! GREG
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What a clever idea, Eva. And it doesn’t actually sound too hard at all.
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Hi Eva,
Thank you so much for stopping by…your peach tarte tatin looks fabulous…and so elegant…I would love a big slice of it…
Thanks for the recipe…have a great week!
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Wow, such an outstanding dish! Our local peaches are fantastic this year, and this would be a great way to showcase them. Thanks!
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I love that you left the peaches havlved. Your tart looks rustic, authentic, and really beautiful. I can only imagine what this particular combination of flavors and textures must be like: heaven!
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Tarte Tatin is always a winner and yours came out beautiful. Have you ever made one with the original pastry, which has a different texture than puff and is quite easy to make?
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Hi Stefan, no, I didn’t realize there was an original pastry recipe for this classic dessert. I’ll have to do a bit of research to track it down, every recipe I’ve found uses puff pastry. Thanks for the tip.
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Hi Eva, I can spare you the work as I have already done it. In this recipe I have used an improved way of mixing the dough that will make the crust more flaky, but otherwise it is classic. https://stefangourmet.com/2019/06/07/tarte-tatin-aux-poires-pear-tarte-tatin/
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Thanks, I found it on your blog this morning. Will try it next time. XO
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This looks glisteningly perfect Eva!! I can’t wait for peach season to start again 😀
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I make pear tarte tatin a lot, Eva, but I’ve never done it with peaches. It looks beautiful and I bet we would like it. I buy a flat of peaches every other week in season, so it would be easy for me to try.
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Hi Sharyn, so nice to hear from you. Hope you are well. I’ll pop over to your lovely blog to see what you’ve posted if late. Really nice to aee you again♥️
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I love, love this tarte tatin! I hope I can still find some nice peaches when we get home 🙂
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It looks phenomenal, Eva.
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This is beautiful. And you were definitely complimented! I would just need a bit of cream with that…
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