My Pimm’s and Peach Tarte Tatin is a simple summer dessert with a bit of flair. Your dinner party guests don’t need to know that it’s actually very easy to make, because it looks so impressive! Flip the tart upside down (carefully please – caramel burns are no joke!). Serve in generous slices with big scoops of vanilla ice cream. You’ve got yourself an absolutely beautiful dessert with crisp flaky pastry, a delicious caramel and in-season peaches cooked perfectly.
What is Tarte Tatin
A tarte tatin is a classic French recipe, basically a fruit tart turned upside down. In an oven-proof pan, you first make a caramel and cook your sliced fruit in it for a couple of minutes. This version has some Pimm’s and a vanilla bean that add extra flavour to the caramel. You drape puff pastry over top and transfer the pan into the oven to bake until golden. Then you flip the whole thing upside down so the fruit is on top and the pastry is underneath, like a crust.
My internet research tells me that it was named for two French sisters. They served it at their hotel in the 1800’s. Clever girls. Apples or pears are the most common fruit used for this lovely dessert, but you can turn almost fruit into a tarte tatin – pineapple, rhubarb, mangoes, plums, strawberries, bananas. I have even seen some vegetable versions using onions, tomatoes or carrots. This actually fascinates me and I would really like to try this next time!
Here’s what you’ll need
Caster Sugar – Also known as superfine sugar. This is a much finer grain of sugar that dissolves more easily, which is perfect for making caramel.
Vanilla Bean – Ever since I discovered vanilla bean paste, I save my real vanilla beans for the most special desserts. This is one of them! I love the look of countless little black specks and the lovely flavour and scent they give this dish. If you don’t have a real vanilla bean, the paste definitely works too. I was just feeling bougie today.
Pimm’s – An English gin-based drink that I LOVE using in desserts! It is a truly lovely complement to many kinds of fruit, from strawberries to apples to cherries, and in this case peaches. However, if you don’t have a bottle of Pimm’s handy, you could experiment with other liqueurs like Cointreau. Any sweet dessert wine would also be lovely too. If you try other flavour combos, let me know in the comments!
Peaches – The star of the show! Stone fruit is abundant, delicious and cheap right now so I am making the most of this season’s lovely yellow peaches. You want to use peaches that are ripe but still a little firm to the touch. If your peaches are too soft or overripe they could overcook and turn mushy in the oven. You could also experiment with white or donut peaches or other stone fruit like nectarines or plums.
Puff Pastry – I’ve used store bought puff pastry, because as much as I love making things from scratch, life is too short to make puff pastry. I found it worked well. It cooked perfectly and got some nice puff in the layers. Some bakers prefer using shortcrust pastry, but I personally haven’t tried it. The same basic steps apply, but your base will be slightly thicker and more buttery.
When making Tarte Tatin, the most important thing is to use a pan that can go from the stove to the oven. We don’t want any plastic handles to melt! I used my favourite enamel coated cast iron frypan that is oven safe to 260°C.
Flipping the Peach Tarte Tatin over is the best part! The first glimpse at the finished dessert. I’m usually a little nervous about flipping a hot, heavy pan filled with caramel that is more like lava. But you just have to take a deep breath, put on your oven mits, act confident and just go for it. And hey, occasionally you might get the odd slice of peach that sticks to the pan. It’s totally fine. Just carefully nestle it back into its spot.
You’ll want to eat this Pimm’s and Peach Tarte Tatin almost straight out of the oven, while the fruit is warm and the pastry is perfectly puffed. Unfortunately it can’t be made ahead and it does not store very well. I love to serve it with vanilla ice cream but you could also serve with whipped cream, custard or just a dusting of icing sugar.
Related Post: Peach Crumble Cake
Pimm’s and Peach Tarte Tatin
Pimm's spiked caramel, vanilla, pastry and ripe peaches combine to create this gorgeous Peach Tarte Tatin, a delicious summer dessert!
Ingredients
- 6 peaches
- 1 vanilla bean
- 100 g caster sugar
- 60 ml Pimm’s
- 1 sheet puff pastry, defrosted, trimmed to a circle
- Vanilla ice cream, to serve
Instructions
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Preheat your oven to 220°C (430°F).
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Wash peaches and pat dry with a paper towel. Cut each peach in half and twist to remove the seed. Then cut each half into 4 slices. Repeat until all peaches are sliced.
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With a small knife, carefully split the vanilla bean lengthways and use the tip of the knife to scrape out all the seeds. Set aside.
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Take your ovenproof fry pan (mine is 26cm) and place over medium heat. Add the caster sugar, Pimm’s and vanilla seeds and pod and gently stir to combine. Cook for around 3-5 minutes until a bubbling caramel forms.
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Add the peach slices in a circle around the edge of the pan and then fill in the middle, nestling them as close as possible to fill the entire bottom of the pan. Remove from the heat and drape the puff pastry over the top, pushing the edges down with a spoon.
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Place the whole frying pan into the oven and bake for 25-35 minutes or until puffed and golden in colour.
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Remove from the oven. Making sure you are wearing oven mits, place a large plate or board upside down onto the pastry surface. Very carefully flip the plate and frypan upside down so that the tart is now fruit side up on the plate. Everything is very hot and some frypans can be quite heavy!
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Serve immediately cut into slices with vanilla ice cream, cream or custard. The vanilla pod isn’t edible but makes a lovely garnish. A few thyme, mint or lemon balm leaves are also nice if you like! This tart doesn’t store or reheat very well so it is best eaten soon after it’s made.