Caramelized Peach Tarte Tatin
Indulge in the delightful sweetness of this Caramelized Peach Tarte Tatin, a beautiful French upside-down caramelized tart that highlights the lusciousness of ripe peaches. With a buttery, flaky crust and rich caramelized syrup, this dessert is perfect for summer gatherings or cozy evenings at home. Easily shareable and served warm, it pairs wonderfully with a dollop of whipped cream, making it a true showstopper at any occasion. Impress your friends and family with this classic recipe that infuses a modern twist with juicy, freshly harvested peaches.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
1 2/3 cups (measured)
Sugar
2 tablespoons + 3/4 cup (divided)
Orange zest
1 teaspoon (freshly grated)
Baking powder
1/8 teaspoon (measured)
Salt
1/8 teaspoon (measured)
Chilled unsalted butter
9 tablespoons + 1/4 cup (cut into small pieces)
Ice water
3 tablespoons (cold)
Apple cider vinegar
1 1/2 teaspoons (measured)
Peaches
3 lbs (peeled and sliced (1 peach halved, remainder quartered))
Whipped cream
for serving (optional)
Instructions
1
Prepare the crust: In a food processor, combine the flour, 2 tablespoons sugar, orange zest, baking powder, and salt. Pulse briefly to mix.
2
Add the chilled butter to the flour mixture. Using on/off turns, cut in the butter until the mixture resembles coarse meal.
3
Stir in the ice water and apple cider vinegar. Blend using on/off turns until the mixture begins to hold together. If it's too dry, add more ice water, 1 tablespoon at a time.
4
Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
5
Once chilled, roll the dough out on a lightly floured surface into an 11-inch round. Place it on a rimless baking sheet and cover it while you prepare the filling.
6
Preheat your oven to 425°F (220°C). In a heavy, ovenproof skillet (preferably cast-iron), combine 3/4 cup sugar and 3 tablespoons water over medium heat. Stir gently until sugar dissolves.
7
Increase the heat to high and boil without stirring until the syrup turns a light amber color. This should take about 6 minutes; occasionally swirl the pan and brush down the sides with a wet pastry brush.
8
Remove from heat and stir in the room-temperature butter until melted and smooth. Let the mixture cool for about 2 minutes.
9
Arrange the halved peach in the center, rounded side down, and place the quartered peaches in concentric circles around it, also rounded side down.
10
Press the remaining peach halves and quarters on top of the first layer.
11
Return to medium heat and cook the fruit until the caramel is bubbling thickly, around 20 minutes.
12
Place the chilled pastry over the hot fruit, allowing it to soften for 3 minutes. Tuck the dough edges around the fruit carefully.
13
Bake the tart in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling has thickened and darkened slightly.
14
Remove from the oven and cool in the pan on a rack for 10 minutes. To serve, place a platter over the skillet and invert the tart onto the platter using oven mitts.
15
Slice and serve warm, optionally topped with whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Caramelized Peach Tarte Tatin?
It is a classic French upside-down caramelized tart featuring ripe peaches, a buttery, flaky crust, and a rich caramel syrup.
How many servings does this peach tarte tatin recipe make?
This recipe yields approximately 8 servings.
How many peaches are needed for this recipe?
You will need 3 pounds of peaches, which should be peeled and sliced.
What is the recommended oven temperature for baking the tart?
The tart should be baked in an oven preheated to 425°F (220°C).
How long should I refrigerate the dough before rolling it out?
The dough should be refrigerated for at least 1 hour or up to 1 day.
What size should the dough be rolled into?
Roll the dough out on a lightly floured surface into an 11-inch round.
What kind of skillet is best for this recipe?
A heavy, ovenproof skillet is recommended, preferably made of cast-iron.
How do I make the caramel syrup for the peaches?
Combine 3/4 cup sugar and 3 tablespoons water over medium heat, then boil without stirring until it reaches a light amber color.
Should I stir the sugar while it boils into syrup?
No, you should boil the mixture without stirring, though you can occasionally swirl the pan.
How do I prepare the peaches for the filling?
One peach should be halved and the remaining peaches should be quartered.
How should the peaches be arranged in the skillet?
Place a peach half in the center and arrange the quartered peaches in concentric circles around it, all with the rounded side down.
How long do the peaches cook in the caramel on the stove?
Cook the fruit on medium heat until the caramel is bubbling thickly, which takes about 20 minutes.
What is the purpose of adding apple cider vinegar to the crust?
Apple cider vinegar is added to the dough to help it hold together and improve the texture of the crust.
Can I use a food processor to make the tart crust?
Yes, the recipe suggests using a food processor to combine the flour, sugar, orange zest, baking powder, and salt with the butter.
How long does the tart need to bake in the oven?
The tart takes approximately 30 minutes to bake until the crust is golden brown.
How long should the tart cool before I flip it over?
Let the tart cool in the pan on a rack for 10 minutes before inverting it.
What should I do if my dough is too dry?
If the dough is too dry to hold together, add more ice water one tablespoon at a time.
How do I serve the Caramelized Peach Tarte Tatin?
Invert the tart onto a platter while warm and serve it optionally topped with whipped cream.
Is orange zest included in the crust?
Yes, the recipe calls for 1 teaspoon of freshly grated orange zest in the dough.
Does this recipe use salted or unsalted butter?
The recipe specifies using chilled unsalted butter.
How much sugar is required for the entire recipe?
You need a total of 3/4 cup plus 2 tablespoons of sugar, divided between the crust and the filling.
What consistency should the butter-flour mixture have?
The mixture should resemble coarse meal after cutting in the chilled butter.
Why should I let the pastry sit on the hot fruit before baking?
Letting it sit for 3 minutes allows the pastry to soften so you can easily tuck the edges around the fruit.
What is the main flavor profile of this dessert?
It is sweet and rich with flavors of caramelized sugar, juicy peaches, and a hint of orange zest.
Is this recipe considered a summer dessert?
Yes, it is highlighted as a perfect summer dessert because it uses freshly harvested peaches.
Can I make the dough in advance?
Yes, the dough can be refrigerated for up to 1 day before use.
What should I use to brush down the sides of the pan while making caramel?
Use a wet pastry brush to occasionally brush down the sides of the pan to prevent crystallization.
What part of the peach faces down in the pan?
The rounded side of the peach pieces should face down in the skillet.
What category of food does this recipe fall into?
This recipe is categorized as a Dessert.
How much flour is needed for the tart crust?
The crust requires 1 2/3 cups of measured all-purpose flour.