Peach Tarte Tatin – A Technique & Recipe

Peach Tarte Tatin was my very first Tarte Tatin, which is a layer of caramel under a layer of fruit, under a layer of puff pastry. This is all done upside down and turned out of the pan at the very end. Like a lot of French food, the ingredients required are quite simple, but the the techniques are a bit more complicated.

I was not able to find any recipes for peach tart tatin. This has been done with apple before, but peaches are a bit different (higher water content), so I’m writing this partially for my own reference and to share a recipe. It is a delicious cross between an apple tarte tatin and a peach cake.

Ingredients

6-7 large cooking peaches
1/2 roll puff pastry
4 tbsp butter
3/4 cup sugar

Procedure

1) Preheat oven to 400 F or 200 C

2) Make the Caramel
Caramels are usually made with sugar and water, but for this recipe, you will want to use butter. I went for 4 tablespoons butter and 3/4 cup of sugar. I find that this is easiest to make in the pan, directly over the heat. Be careful, as the pan will heat up (use a tea towel to hold it). The caramel will take 3-5 minutes over medium heat, and be sure not to overcook it. After removing it from the heat, it will continue to cook, so remove it a bit prematurely. Overcooked caramel develops a bitter taste that will ruin the tarte, so exercise caution.

3) Slice and place the peaches. Cook for 30 minutes
I cut the peaches into small slices, cutting each peach in half, removing the core, and then cutting it 4 times to reveal smaller slices. When placing the peaches, you can create a pattern. Be sure that there is no empty space in the pan, as the peaches will shrink during the cooking process.

4) Drain peaches into saucepan and reserve
Peaches naturally carry a lot of juices, so we want to drain most of the juices from the peaches. This will allow the tarte to form and for the puff pastry to cook and become crispy, rather than doughy. The best way to drain the peaches is to use another pan of a similar size and press down firmly but cautiously. About half a cup of juices will flow out.

5) Return to oven for 15 minutes

6) Drain peaches into saucepan again and reserve
Using the same technique mentioned in step 4, drain the peaches again. About a quarter cup of juices will flow out this time.

7) Add puff pastry and cook 18-22 minutes until golden brown. Reduce peach juices to a glaze.
When adding the puff pastry, make sure that it gets deep in the sides of the pan (using a soft spatula for this is a good technique). This will help the tarte hold its shape.

8) Reduce the juices while the puff pastry cooks.
While the puff pastry cooks, reduce the juices from the peaches down by about half. You will want to form a glaze that will be used on top of the tarte tatin once it has been put upside down.

9) Remove the tart onto a plate
Take a plate and place it over the pan. Then flip both the plate and the pan. I like to tap on the pan and knock to ensure that anything left will come off cleanly, but it should come off cleanly even without the traditional knock.

 

 

 

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My final product, with no touching up. I was quite proud as I expected it not to come cleanly out of the pan.