Peach Tarte Tatin
Peach Tarte Tatin is a medium French recipe that serves 4. 1150 calories per serving. Recipe by Hermann on YouTube.
Prep: 2 hrs | Cook: 1 hr 5 min | Total: 3 hrs 25 min
Cost: $50.27 total, $12.57 per serving
Ingredients
- 5 pieces Peaches (peeled, pitted and sliced)
- 30 g Granulated Sugar (for peach filling)
- 1 piece Vanilla Bean (seeds only)
- 250 g Stone Ground Flour (for pastry dough)
- 15 g Granulated Sugar (for pastry dough)
- 5 g Salt (fine sea salt)
- 250 g Unsalted Butter (cold, cut into small cubes)
- 130 g Cold Water (chilled)
- 75 g Granulated Sugar (for caramel)
- 50 g Unsalted Butter (for caramel)
- 1 large Egg (beaten, for egg wash)
- 100 g Clotted Cream (for serving)
Instructions
Make the Pastry Dough
In a mixing bowl combine stone ground flour, 15 g sugar and 5 g salt. Add the cold butter cubes and rub or cut them into the flour until the mixture resembles coarse crumbs. Add 130 g cold water and stir until a shaggy dough forms.
Time: PT10M
Initial Chill
Flatten the dough into a rectangle, wrap tightly in plastic wrap and refrigerate for 30 minutes.
Time: PT30M
Fold the Dough
On a lightly floured surface roll the dough into a long rectangle, fold it into a letter shape, rotate 90°, and repeat two more times. Then fold the dough in half, rotate, and fold again twice for extra layers.
Time: PT15M
Final Chill
Wrap the folded dough again in plastic wrap and refrigerate for 1 hour. This dough makes enough for two tarts; keep one portion for later use.
Time: PT1H
Prepare Peach Filling
Halve the peaches, remove pits, and slice. Toss the slices with 30 g sugar and the seeds from one vanilla bean. Set aside.
Time: PT5M
Make Caramel
In a small saucepan melt 75 g sugar over medium heat until it turns a deep amber. Add 50 g butter and stir until smooth.
Time: PT5M
Cook Peaches in Caramel
Add the sugared peach slices and their juices to the caramel. Cook 5 minutes, then flip the peaches and cook another 5 minutes until tender but still holding shape.
Time: PT10M
Preheat Oven
Preheat the oven to 190 °C (375 °F).
Time: PT10M
Temperature: 190°C
Assemble the Tart
Roll out the chilled dough to fit the 9‑inch tart pan, gently drape it over the caramel‑cooked peaches, tuck the edges inside the pan, brush the crust with beaten egg, and pierce the surface with a knife to allow steam to escape.
Time: PT10M
First Bake
Bake the tart for 20 minutes at 190 °C.
Time: PT20M
Temperature: 190°C
Second Bake at Lower Heat
Reduce the oven temperature to 160 °C (320 °F) and bake for another 20 minutes until the crust is deep golden and the filling is set.
Time: PT20M
Temperature: 160°C
Cool and Serve
Allow the tart to cool slightly, then serve each slice with a dollop of clotted cream.
Time: PT5M
Nutrition Facts
- Calories
- 1150
- Protein
- 15 g
- Carbohydrates
- 170 g
- Fat
- 70 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Peaches: Nectarines, Apricots
- Instead of Granulated Sugar: Caster sugar
- Instead of Vanilla Bean: 1 tsp vanilla extract
- Instead of Stone Ground Flour: All-Purpose Flour
- Instead of Granulated Sugar: Caster sugar
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: European style butter
- Instead of Cold Water: Ice water
- Instead of Granulated Sugar: Brown sugar
- Instead of Unsalted Butter: Margarine
- Instead of Egg: Milk wash
- Instead of Clotted Cream: Heavy cream
Equipment Needed
- Mixing Bowl
- Pastry Cutter (optional)
- Rolling Pin
- Plastic Wrap
- Tart Pan (9‑inch)
- Small Saucepan
- Pastry Brush
- Knife
- Kitchen Scale (optional)
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Keep butter cold while making the dough.
- Perform the multiple folds correctly to create flaky layers.
- Watch the caramel closely to prevent burning.
- Cook peaches just until tender to maintain shape.
- Brush with egg wash and pierce the crust before baking.
Chef Tips from the Video
- For extra flavor, add a pinch of ground cinnamon to the peach mixture.
- Brush the crust with a mixture of egg and a splash of milk for a richer shine.
- Use a light dusting of powdered sugar just before serving for a decorative finish.
Troubleshooting
Dough becomes tough and hard to roll.
Make sure the butter stays cold; if the dough warms, chill it for 15 minutes before rolling.
Caramel turns bitter.
Remove the pan from heat as soon as the sugar reaches a deep amber color; add butter immediately.
Peaches release too much liquid and the tart becomes soggy.
Pat the peach slices dry after tossing with sugar, and cook them long enough for excess juice to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing is not recommended; texture may become soggy.
Room temperature: Can sit at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- The pastry dough can be prepared a day ahead and kept refrigerated.
- Peach filling can be made up to 2 hours ahead; reheat gently before assembling.
Frequently Asked Questions
What is the cultural significance and history of peach tart in French cuisine?
Peach tart, or tarte aux pêches, is a classic French summer dessert that showcases the country's love of fresh fruit and buttery pastry. Historically, fruit tarts were a way to celebrate seasonal harvests and are often served at family gatherings and fêtes.
What are the traditional regional variations of peach tart in French cuisine?
In Provence, the tart may be flavored with lavender or almond cream, while in Normandy a richer version uses local apples and a touch of Calvados. The basic technique of a flaky butter crust remains the same across regions.
How is a peach tart traditionally served in France?
A classic French peach tart is served slightly warm, often dusted with powdered sugar and accompanied by a dollop of clotted cream or a scoop of vanilla ice cream. It is usually presented on a simple white plate to highlight the fruit.
During which occasions is peach tart traditionally enjoyed in French culture?
Peach tart is popular during summer celebrations, garden parties, and as a dessert for brunches or after‑dinner coffee. It is also a staple at regional fairs where fresh stone‑fruit is abundant.
What makes peach tart special or unique in French pastry tradition?
The combination of a laminated butter dough that creates flaky layers and a caramel‑cooked peach filling gives the tart a contrast of textures and deep, caramelized fruit flavor that is distinct from simple fresh‑fruit tarts.
What are the authentic traditional ingredients for French peach tart versus acceptable substitutes?
Authentic ingredients include stone‑ground flour, high‑quality unsalted butter, fresh ripe peaches, vanilla bean, and clotted cream. Acceptable substitutes are all‑purpose flour, European‑style butter, nectarines instead of peaches, and heavy cream in place of clotted cream.
What other French dishes pair well with peach tart?
Peach tart pairs beautifully with a glass of chilled Sauternes or a light Muscat, and can be followed by a cheese plate featuring Brie or Camembert for a balanced sweet‑savory experience.
What are the most common mistakes to avoid when making peach tart at home?
Common mistakes include letting the butter warm up while mixing the dough, over‑folding which can tear the dough, burning the caramel, and under‑cooking the peaches so they release excess juice during baking.
Why does this peach tart recipe use multiple folds instead of a single roll‑out?
Multiple folds create layers of butter and dough that puff up during baking, giving the crust its characteristic flaky, airy texture that a single roll‑out cannot achieve.
What does the YouTube channel Hermann specialize in?
The YouTube channel Hermann focuses on classic European baking techniques, offering step‑by‑step tutorials for pastries, breads, and desserts with an emphasis on precision and traditional methods.
Last updated: August 29, 2026
