Shortcut Peach Tarte Tatin
Prep time
Cook time
Total time
Using frozen puff pastry dough really makes this recipe so easy, but don't forget to take it out of the freezer to defrost.
Serves: Serves 6-8
  • 5 Ripe Peaches
  • 3 tablespoons of salted butter
  • ¾ cups of brown sugar
  • 2 teaspoons of vanilla extract
  • 1 sheet of frozen puff pastry dough
  • optional: vanilla ice cream or creme fraiche to serve
  1. Cut each peach into inch wide slices, leaving the skin on, removing the pit. Don’t worry about being even. This is meant to be a rustic, casual dessert.
  2. Spread the butter evenly on the bottom of an oven-proof skillet. This will take a little elbow grease to keep rubbing the butter in concentric circles until you have a thick pommade coating the pan.
  3. Sprinkle the sugar on top.
  4. Layer the peaches over the butter and sugar. Don’t worry about overlapping, having more peaches is better than not enough.
  5. Place skillet over medium heat. Cook, occasionally shifting the peaches gently to prevent burning. When the butter and sugar have turned into a bubbling, light amber caramel, take the pan off the heat.
  6. Immediately add the vanilla extract by drizzling it on top of the peaches.
  7. Lay your puff pastry sheet down. Cut off the corners to make it a very rough circle. Don’t worry too much about geometry or presentation. I guarantee your pie will be gorgeous.
  8. Lay the puff pastry over the caramelized peaches, tucking in the dough. Make 3 or 4 slits in the dough.
  9. Place pie in oven and cook for 20 to 25 minutes until crust is golden brown. Watch closely to make sure the caramel doesn’t burn, turning the peaches into cement.
  10. As soon as the pie is done, invert it onto a serving dish. Use silicone mitts to prevent yourself from burning but don’t wait or you will be scooping your pie out with a jack hammer.
  11. Serve warm with vanilla ice cream or creme fraiche.
Nutrition Information
Serving size: Small slices
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