Both gorgeous and delicious, these Mini Peach Tarte Tatins feature tender, caramelized peaches atop flaky, buttery puff pastry, baked as individual servings perfect for a handheld summer dessert.
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Make these individual Peach Tarte Tatins for an easy yet stunning dessert. Using tips and techniques from my Ultimate Apple Tarte Tatin recipe, these pastries avoid the common pitfalls that often beset a classic tarte tatin, resulting in super flaky, crisp pastries with perfectly caramelized peaches.
The delicate flavor of peaches can be easily overshadowed when baked with other ingredients. This recipe ensures that the peach flavor shines through by making a peach caramel to bathe the fruit in. For the ultimate peach combination, serve these with Peach Ice Cream.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
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Ingredients Needed
Like a good tarte tatin should, the ingredient list for this recipe is short. As with all French pastries, the focus here is on good technique and quality ingredients, so make sure to buy the best peaches you can. Here's an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- puff pastry, flaky pie crust or classic butter pie crust (a tarte tatin is traditionally made with puff pastry, but not exclusively, so use what is going to work best for you, whether store-bought or homemade)
- peaches (use ripe but firm peaches that have a fragrant peachy aroma)
- granulated sugar
- lemon juice
- salted butter
- salt
- vanilla extract
Making the Peach Caramel Sauce
There are many ways to make a tarte tatin, but this recipe uses some techniques that are not strictly traditional. The caramel is cooked separately. Cooking the caramel separately from the peaches is important to get a consistently perfect sauce. If you are new to making caramel, you can check out this Caramel Sauce recipe, though the exact steps in this recipe are slightly different. The caramel is made with strained juice from macerated peaches and is a lot thicker than traditional caramel, as it will be thinned out by any peach juice that is cooked out of the peaches.
To Peel or Not to Peel
Blanching the peaches is optional but can be helpful. The upside to blanching is that the skin slips right off. The downside is the extra steps of bringing water to a boil and making an ice bath. If you don't want to blanch the peaches, you might get lucky and be able to peel the peach skin off, or you'll need to use a peeler. Choose the method that works best for you.
Once the peaches are prepared, they are macerated and drained, and the excess liquid is used to make a peachy-flavored caramel. This has two benefits: it reduces the moisture content of the peaches, preventing a soggy tarte tatin, and it enhances the peachy flavor of the pastry. This method is a bit finicky but worth it for the end result.
Here is a visual overview of the steps:
Step 1: Blanch the peaches, and immediately place in an ice bath.
Step 2: Slice off ⅓ of the peach vertically, right next to the pit. Repeat on the other side. Peel the skin off gently or use a peeler.
Step 3: Toss together the peach pieces, 2 tablespoons sugar, lemon juice, and salt in a bowl and let macerate for 30 minutes.
Step 4: Drain the macerated liquid into a medium pot, along with water and sugar.
Step 5: Cook until the sugar has lightly caramelized, about 4-6 minutes.
Step 6: Carefully whisk in the butter until combined.
Baking Peach Tarte Tatin
Another common issue with tarte tatins is soggy pastry caused by excessive sauce combining with the crisp pastry. However, there's an easy solution to this, which lies in how it's handled after baking.
Here is a visual overview:
Step 1: Add the peach caramel to a nonstick jumbo muffin tin while it's still hot.
Step 2: Place the peaches, round side down, and gently press them into the soft caramel.
Step 3: Place a circle of puff pastry on top of the peach and push it down until it touches the peach.
Step 4: Bake until the pastry is well golden, about 22-25 minutes
Step 5: After baking, let the muffin tin sit for 3 minutes. Use a sharp knife to loosen any stuck edges, then place a cooling rack on top.
Step 6: Invert the muffin tin upside down, letting the pastries gently slide out. If any are stuck, use an offset spatula to help guide it down. Allow any excess caramel to drip off.
How to Avoid a Soggy Pastry
Peaches have a lot of moisture, which combines with the caramel and can drip off the tarte, especially when hot. To prevent this moisture from affecting the crisp pastry, flipping the Peach Tarte Tatins onto a cooling rack lets excess caramel drip off instead of pooling around the pastry. Like in the Apple Tarte Tatin recipe, you can capture the caramel on a plate, reduce it on the stovetop, and drizzle it back on top. This step is optional and not included in the recipe instructions.
Once the tarte tatins have started to cool and the caramel is set, transfer them to a serving platter. Avoid letting them sit in a pool of caramel juices.
Serving and Storing
Serve the Peach Tarte Tatins slightly warm or at room temperature. It can be served as is or with ice cream (like maybe peach ice cream?), or whipped cream.
They are best served the day they are made.
Leftovers can be stored at room temperature, covered, for 1 day. For longer storage, cover and refrigerate. However, they are not as good the longer they sit.
More Peach Recipes
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Full Recipe
Individual Peach Tarte Tatin
These Peach Tarte Tatins feature tender, caramelized peaches atop flaky, buttery puff pastry, perfect for a handheld dessert.
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 45 minutes
- Yield: 6 individual pastries
- Category: Pastry
- Method: Bake
Ingredients
- (1) 14-ounce package puff pastry, defrosted, (or Homemade Rough Puff Pastry)
- 3 ripe but firm peaches
- 1 cup (200 grams) granulated sugar, divided
- 2 teaspoons fresh lemon juice
- Pinch kosher salt
- ¼ cup water
- ¼ cup salted butter, cubed
Instructions
- Preheat the oven to 400ºF and set the rack to the lower middle part of the oven. Place a jumbo 6-cup muffin tin on a rimmed baking sheet and set aside until ready to use.
- Unroll the puff pastry on a floured work surface. Using a 3” circle cutter, stamp out 6 circles. Set the puff pastry circles in the freezer, until ready to use.
- Gently slice off ⅓ of the peach vertically, with the edge butting right up against the pit. Repeat this with the other side of the peach. Save the leftover peach remaining around the pit for another use, or eat! Repeat the process with the remaining two peaches.
- Toss together the peach pieces, 2 tablespoons sugar, lemon juice, and salt in a bowl and let macerate for 30 minutes.
- Drain the macerated liquid into a medium pot, along with ¼ cup water. Slowly stream in the sugar in an even layer in the liquid. Heat on medium and let the dissolved sugar mixture cook undisturbed. Cook until the sugar has lightly caramelized, about 4-6 minutes. Carefully whisk in the butter until combined.
- Evenly divide the hot caramel into the muffin tins, about 2 tablespoons in each cup.
- Place the peaches, round side down, and gently press them into the soft caramel. Place a circle of puff pastry on top of the peach and push it down until it touches the peach.
- Bake on the lower middle rack of the preheated oven until the pastry is well golden, about 22-25 minutes
- Transfer the muffin tin to a cooling rack. Let sit undisturbed, for 3 minutes. With a sharp knife, cut around the pastry edges, loosening any that have become stuck on the tin.
- Place the cooling rack on top of the muffin tin, and then carefully invert the muffin tin upside down, letting the pastries gently slide out. If any are stuck, use an offset spatula to help guide it down. Allow any excess caramel to drip off.
- Serve peach pastries warm, as is or with whipped cream or vanilla ice cream or peach ice cream!
Notes
Store-bought puff pastry is fine, but homemade pastry is better. Here is a dedicated Rough Puff Pastry recipe with accompanying step-by-step instructions and tips for successfully making it. You will only need half of a batch, and the remaining puff can be saved for another dessert. If you want a pastry option that has fewer steps than rough puff pastry, I'd recommend my Flaky Pie Crust instead. It has a very good puff as well, but less time intensive than puff pastry. And finally, a third option is to just make regular Butter Pie Pastry. It would still be flaky, just not as much as puff pastry or flaky pie pastry.
Purchased puff pastry typically either comes in one folded 14-ounce sheet or two folded 8-ounce sheets. Either will work.
This caramel will get hard quickly, so immediately add it to the bottom of a jumbo muffin pan.
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