This peach tarte tatin is an easy, delicious, one-pan dessert! As the peaches simmer in the butter and sugar over the stove, they absorb a delicious caramel sauce as well as release their juices, giving the sauce a hit of peach flavor.
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An Elegant Peach Dessert
This dessert is a luscious, elegant French dessert featuring caramelized peaches atop a buttery, flaky pastry crust. The sugar and butter caramelize the peaches while they're cooking so you don't have to take any extra steps. Just cook the peaches, add the pastry crust, bake and flip over the tarte tatin with one swift maneuver.
Grab a fork and dig into the sweet caramelized peaches with a flaky crust underneath. A scoop of vanilla ice cream adds a cool, creamy topping to the warm, softened fruit.
You can serve your tarte tatin however you want, but French tradition insists that you serve it warm and fresh out of the skillet with a scoop of ice cream. If you wait for the dessert to cool completely, the ice cream won't melt as nicely into the pastry and won't provide the desired temperature contrast.
Some of my other sweet peach recipes include this skillet peach cobbler and an easy peach freezer jam. I also make this iced peach green tea drink with fresh peaches that I think you'll enjoy.
Ingredients
- brown sugar - The brown sugar combined with the butter creates a delicious caramel sauce.
- dark rum - You can choose your favorite but here are some examples: Gosling's Black Seal Rum is known for its rich and complex flavor and is a great choice for adding depth to caramel desserts. Mount Gay Black Barrel Rum adds a slightly smoky flavor with notes of vanilla and spice. Appleton Estate Rare Blend 12 Year is a Jamaican rum that provides a complex flavor that pairs well with caramel.
- yellow peaches - You want them to be firm-ripe--not too soft. Clingstone pits (the pits that cling to the peach flesh) tend to hold their shape better, making them better for baking. Freestone pits are easier to slice in half and remove from the pit but might not hold their shape as well in the oven. Because we are simply slicing them in half for this recipe, I'm not too worried about their shape so feel free to use either.
- puff pastry - I use a premade sheet of frozen puff pastry and thaw it in the fridge before preparation.
*Check recipe card for ingredient amounts.
How to Make Peach Tarte Tatin
Step #1. Preheat the oven to 375°F. Add brown sugar, butter, rum, vanilla and salt to a medium (8” to 9") cast iron skillet. Cook over medium heat, stirring often, until the mixture starts to thicken and darken (about 8 minutes). Be careful not to overcook or you can burn it.
Step #2. Lower heat to medium-low and add the peaches (cut side down) to the skillet. Use enough peach halves to fill up the bottom of the pan in one layer. Cook until slightly softened, about 5 minutes. Take the skillet off the heat.
Step #3. Unroll the puff pastry sheet. Cut out a circle that is about 9” in diameter or slightly wider than the width of the skillet. Place the puff pastry round on top of the peaches and tuck edges into the pan.
Step #4. Bake in the preheated oven until the pastry is golden and puffed, 35–40 minutes. Remove from oven and let cool on a wire rack for 30 minutes.
Step #5. To invert the Tarte Tatin onto a serving dish: run a butter knife along the edge of the pastry to separate it from the skillet.
Step #6. With oven mitts, hold the serving dish on top of the skillet and carefully flip it all over. It should release with a couple of gentle shakes.
Step #7. Dig in! It can be served with vanilla ice cream, if desired.
Chef's Note: This peach tarte tatin is best served when it has been cooled for about 30 minutes out of the oven; still warm but not hot.
Flipping Tips
Flipping over the pan is simple, but it takes a little finesse. I go into extra detail here but you can check out the video to see how it's done!
- First, slide a knife around the edge of the pan to separate the tarte tatin from the skillet.
- Put on a pair of oven mitts, in case the skillet is still hot. Then, lay the serving dish on top of the skillet.
- Hold the plate against the skillet and flip the pan over. Your pastry will slide out onto the dish.
- If it doesn't come out right away, tap on the bottom of the skillet. Check to make sure that the crust has loosened first, so the pastry doesn't fall apart.
Peach Tarte Tatin FAQs
Tarte tatin is a French upside-down sweet pastry that starts with butter and sugar at the bottom of the skillet to form a caramel sauce. Fruit is added (in this case peaches) to complete the filling, then it is topped with the crust and inverted after baking.
It can be refrigerated for up to 3 days in an airtight container, but be sure to reheat it in the oven for best results.
Yes! It can be frozen for up to 2 months and then reheated in the oven from frozen.
More Delicious Homemade Desserts to Try
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📋Recipe
Peach Tarte Tatin Recipe (Video)
Ingredients
- ⅓ cup brown sugar
- 1 tablespoon butter
- ¼ cup dark rum
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4-6 yellow peaches - halved, pitted and peeled
- 1 sheet frozen puff pastry - thawed
Instructions
- Preheat the oven to 375°F.
- Add brown sugar, butter, rum, vanilla and salt to a medium (8” to 9") cast iron skillet.⅓ cup brown sugar, 1 tablespoon butter, ¼ cup dark rum, 1 tablespoon vanilla extract, ¼ teaspoon salt
- Cook over medium heat, stirring often, until the mixture starts to thicken and darken (about 8 minutes). Be careful not to overcook or you can burn it.
- Lower heat to medium-low and add the peaches (cut side down) to the skillet. Use enough peach halves to fill up the bottom of the pan in one layer.4-6 yellow peaches
- Cook until slightly softened, about 5 minutes. Take the skillet off the heat.
- Unroll the puff pastry sheet. Cut out a circle that is about 9” in diameter or slightly wider than the width of the skillet.
- Place the puff pastry round on top of the peaches and tuck edges into the pan.
- Bake in the preheated oven until the pastry is golden and puffed, 35–40 minutes.
- Remove from oven and let cool on a wire rack for 30 minutes.
- To invert the Tarte Tatin onto a serving dish: run a butter knife along the edge of the pastry to separate it from the skillet. With oven mitts, hold the serving dish on top of the skillet and carefully flip it all over. It should release with a couple of gentle shakes.
- Dig in! It can be served with vanilla ice cream, if desired.
Equipment
Notes
- Serving: You can serve your tarte tatin however you want, but French tradition insists that you serve it warm and fresh out of the skillet with a scoop of ice cream. If you wait for the dessert to cool completely, the ice cream won't melt as nicely into the pastry and won't provide the desired temperature contrast.
- Flipping over the pan is simple, but it takes a little finesse:
- First, slide a knife around the edge of the pan to separate the tarte tatin from the skillet.
- Put on a pair of oven mitts, in case the skillet is still hot. Then, lay the serving dish on top of the skillet.
- Hold the plate against the skillet and flip the pan over. Your pastry will slide out onto the dish.
- If it doesn't come out right away, tap on the bottom of the skillet. Check to make sure that the crust has loosened first, so the pastry doesn't fall apart.
- Storage & Reheating Tips: It can be refrigerated for up to 3 days in an airtight container, but be sure to reheat it in the oven for best results. It can be frozen for up to 2 months and then reheated in the oven from frozen.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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