Peach Tarte Tatin, exquisite version of the French pastry classic

Peach Tarte Tatin, exquisite version of the French pastry classic. Despite the heat, only in summer can we enjoy this peach tarte tatin, as that is when peaches are in season. Although from now on, I warn you that the little heat of the oven is going to be rewarded with this wonderful recipe. We can have the peach tarte tatin warm or cold, alone or accompanied with a scoop of vanilla ice cream. Of course, it is advisable to take it the same day that we prepare it, otherwise the juices of the peach and the caramel could soften the dough and it would no longer be at its perfect point.

recipe information

• • Preparation time: 30 minutes

• • cooking time: 40 minutes

• • total time: 1 hour and 10 minutes (plus cooling time)

• • rations:10

• • Category: dessert

• • type of cuisine: French

• • Calories per serving (kcal):196

Ingredients for peach tarte tatin for 10 people

• • 90g white sugar

• • 50 g unsalted butter

• • 3 tablespoons of water

• • 5 large peaches

• • 1 sheet of round shortcrust pastry

Necessary utensils

• • 23 cm diameter mold

How to make peach tarte tatin

We put 90 grams of white sugar with 50 grams of butter and 3 tablespoons of water in a saucepan to prepare the caramel. Cook over medium heat until the mixture is golden in color.

When the caramel is ready, we pour it into a 23 cm mold. We booked.

Wash and dry 5 large peaches. Peel them, remove the bone and cut them into quarters.

We arrange the peaches on the caramel in the mold.

Place 1 sheet of shortcrust pastry on top of the peaches and tuck the excess inward into the pan. Preheat the oven to 180 ºC with heat up and down.

We make a cross in the center of the broken dough so that the steam comes out and we bake the cake for 40 minutes or until it is golden to our liking.

Remove the tart from the oven and let it cool for about 10 minutes.

We unmold it, turning the mold over on a tray, since the upper part of the cake is the one that was at the bottom of the mold, and we can now serve it.

Easy preparation summary

1. 1. We make a caramel with sugar, butter and water

1. 1. Pour the caramel into the mold and reserve

1. 1. Peel, remove the stone and cut the peaches into quarters

1. 1. Place the peaches on the caramel

1. 1. Cover with the shortcrust pastry and preheat the oven to 180 ºC with heat above and below

1. 1. We make a cut in the shortcrust pastry and bake for 40 minutes.

1. 1. We remove from the oven

1. 1. We unmold after 10 minutes and enjoy!