There’s truly nothing better than summer peaches. And as you can tell, I'm having a Tarte Tatin moment! This Peach Tarte Tatin is my go-to when I want something show-stopping, easy, and absolutely irresistible. And that Creme Fraiche whipped cream - get outta here! You'll never make another whipped cream ever again!
Table of Contents
Why I Love This Recipe
I love this Peach Tarte Tatin for many reasons: 1: it's delish 2: it's a show stopper and 3: because it looks fancy but couldn’t be easier to make. A buttery puff pastry crust, a quick homemade caramel, and juicy ripe peaches come together to make a dessert that’s equal parts rustic and elegant. It’s a stunner when flipped out of the pan, and the combo of warm spices with the fresh fruit makes it feel elevated without being fussy.
Let's talk about the topping! If you've never had Creme fraiche: it's a cultured cream that’s thick, rich, and slightly tangy. It’s similar to sour cream but has a higher fat content, a milder flavor, and a silkier texture. You can use it in both sweet and savory dishes, it won’t curdle when heated, which makes it super versatile in the kitchen.
Creme fraiche whipped cream is the ultimate upgrade to classic whipped cream. It’s tangy, rich, and balances the sweetness of desserts like a dream. I love it with fruit-forward recipes like this Peach Tarte Tatin because it adds just the right amount of contrast and elegance.
Ingredients & Substitutions
- Store-bought puff pastry (look for that brand)
- Ripe peaches
- Lemon
- Cinnamon
- Nutmeg
- Ground ginger
- Kosher salt
- Unsalted butter
- Brown or white sugar
- Vanilla bean paste
- Creme fraiche
- Powdered sugar
- Vanilla extract
- Whipping cream
How to Make
Preheat the oven to 400°F.
Unfold the puff pastry on a lightly floured surface and roll it out to smooth the creases, about 10x10 inches. Prick all over with a fork and transfer to a plate or baking sheet. Refrigerate until ready to use.
In a medium bowl, toss the peach quarters with lemon juice, cinnamon, nutmeg, ginger, and salt. Set aside.
In a tarte Tatin pan over medium heat add the sugar and let it start to melt, stirring frequently. Let cook for about 4–5 minutes until its caramel-y and smooth. Remove from heat and stir in the butter and vanilla bean paste.
Arrange the peaches cut-side down in a single layer over the caramel. Place the chilled puff pastry over the peaches, gently tucking the edges into the sides of the pan.
Bake for 20 minutes at 400°F. Reduce the heat to 350°F and continue baking for another 10–15 minutes, until the pastry is golden brown and crisp.
Remove from the oven and let rest for 5 minutes. Carefully invert onto a large serving plate. Serve warm with vanilla ice cream or whipped cream.
Tips & Tricks
- Use peaches that are ripe but still firm so they hold their shape while baking.
- Make sure your puff pastry is cold before placing it over the peaches to ensure a flaky crust.
- Don’t skip chilling your bowl for the whipped cream, it really does make a difference.
- When flipping the Peach Tarte Tatin, place the serving plate over the skillet and flip quickly and confidently. Wear oven mitts and be careful of any hot caramel that may drip out.
- This Peach Tarte Tatin is best served warm but leftovers are delicious at room temp too. The crust will eventually get soggy so if it was up to me, consume immediately.
FAQ's
Can I use frozen peaches?
Fresh is best here for texture, but if you must, thaw frozen peaches and pat them dry before using.
What’s a good substitute for vanilla bean paste?
Vanilla extract works great too, just use the same amount.
Can I make a Peach Tarte Tatin ahead of time?
You can assemble the Peach Tarte Tatin a few hours ahead and keep it in the fridge so the puff pastry doesn't get too warm. But cook it right before you are ready to serve
White or yellow peaches?
Whatever your heart tells you!
Similar Recipes
Peach Tarte Tatin
Ingredients
- 1 sheet store-bought puff pastry thawed
- 5 medium ripe peaches skin on, pitted and quartered
- 1 teaspoon lemon juice
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- pinch of flaky sea salt
- ½ cup white sugar or brown sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla bean paste
For the Creme Fraiche Whipped Cream
- ⅓ cup creme fraiche
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Preheat the oven to 400°F.
- Unfold the puff pastry on a lightly floured surface and roll it out to smooth the creases, about 10x10 inches. Prick all over with a fork and transfer to a plate or baking sheet. Refrigerate until ready to use.
- In a medium bowl, toss the peach quarters with lemon juice, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a tarte Tatin pan over medium heat add the sugar and let it start to melt, stirring frequently. Let cook for about 4–5 minutes until its caramel-y and smooth. Remove from heat and stir in the butter and vanilla bean paste.
- Arrange the peaches cut-side down in a single layer over the caramel. Place the chilled puff pastry over the peaches, gently tucking the edges into the sides of the pan.
- Bake for 20 minutes at 400°F. Reduce the heat to 350°F and continue baking for another 10–15 minutes, until the pastry is golden brown and crisp.
- Remove from the oven and let rest for 5 minutes. Carefully invert onto a large serving plate. Serve warm with vanilla ice cream or whipped cream.
For the Creme Fraiche Whipped Cream
- Chill the bowl and whisk of a stand mixer in the freezer for 5–10 minutes. Place all ingredients into the chilled bowl. Whisk on low speed and gradually increase to medium-high until soft peaks form. Transfer to a bowl and refrigerate until ready to use.
Help!! My caramel keeps seizing when I add the butter. I’ve tried it twice. Second time after looking online it says use room temp butter- did that answer it still seized .
Can I use custom iron pan?
a cast iron pan? ya!
How can you keep the puff pastry from being soggy
This was delicious! There was so much peach juice ( and yumminess) that spilled everywhere when I inverted the pan! My peaches were firm --I'm not sure what caused this.
Ideas for my next attempt...it will be demanded again!
Thank you!
So happy to hear it was a hit! If there was a lot of juice spilling out, it might be that the caramel didn’t have quite enough time to thicken before flipping—or that the peaches were extra ripe and released more liquid while baking. For next time, you could let the tarte cool just a bit longer before inverting, which can help everything set up a little more. Either way, sounds like it was delicious (and I love that a round two is already in the works)!
Can you use frozen fresh peaches that you have picked previously?
sure - just blot dry!
This just screams summer!! Seems like the perfect patio party dessert!
What kind of pan can you use if you you don’t have a tart tatin pan?
anything with 2 handles so you can easily flip it over