tarte tatin à la pêche

Peach upside-down tart, the cheater’s recipe

So apparently, this month has become an eating adventure. I don’t know which will be heavier at the end, me or the suitcases I have to bring home. To use up the can of peaches from making the coconut shrimp sauce, I decided to make a tarte tatin. This is a traditional, upside-down tart in France that usually uses apples (LOADS of apples, actually, all caramelized & buttery).

This version turned out drier for us, not surprising since it was an experiment (& an excuse to eat dessert-ish things for breakfast). I’ve adapted a recipe here for you, designed to be super simple & super fast–& not as dry as ours was…

There will be another, traditional tarte tatin recipe in the future, with more caramelization,  more fruit & more butter, I’m sure.


  • 1 large can peaches (halves or slices)
  • 1 stick (115-ish grams) butter
  • 2 cups flour
  • 1.5 teaspoons cinnamon
  • 1/4 c sugar
  • 1 egg


  1. Cut your butter into little pats & let it reach room temperature. Whisk your flour, cinnamon & sugar together in another bowl.
  2. Cut the flour mix into the butter until you’ve formed a sablé (sandy) texture. Beat the egg; add it to the dough & mix until it’s well incorporated. Form a ball & let the dough chill in the refrigerator for 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
  3. Line the peaches in a tart/quiche/pie pan, really covering it. Layer them if you want. Put in the amount that you like best. Pour about half of the peach syrup over the peaches.
  4. Take your dough & flatten in on the counter. Don’t worry about having one even piece. Just grab a chunk, flatten it to a bit more than a 1/4 inch. Drape the pieces over the peaches until the whole tart is covered with dough, then use the rest to fill in your holes.
  5. Bake the tart for 20 minutes. Allow to cool for 10 minutes before flipping the tart onto a heat-safe serving platter. Remove the tart pan. Serve immediately. Dress it up à la mode with whipped cream, ice cream, heavy cream… or even something that might not be cream based! (It’s also great on its own.)

About meganbetz

human geography PhD Student at Indiana University; wife, reader, writer, baker, gardener
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