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Perfect Roasted White Peach Tarte Tatin Recipe with Easy Salted Caramel

Roasted White Peach Tarte Tatin - featured image
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A delightful tarte tatin featuring roasted white peaches caramelized with a quick salted caramel sauce, topped with a buttery flaky crust. This dessert balances natural fruit sweetness with a touch of salt, making it both indulgent and approachable.

Ingredients

Scale
  • 6 medium white peaches, peeled, halved, and pitted
  • 4 tablespoons unsalted butter (preferably European-style)
  • 3/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1 1/4 cups all-purpose flour
  • 3 to 4 tablespoons cold water
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the dough: In a bowl, combine 1 1/4 cups all-purpose flour with a pinch of salt. Cut in 4 tablespoons cold unsalted butter until the mixture resembles coarse crumbs. Add 3 to 4 tablespoons cold water gradually, mixing just until dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roast the peaches: Preheat oven to 375°F (190°C). Peel, halve, and pit 6 white peaches. Toss them lightly with 1 tablespoon lemon juice. Melt 2 tablespoons butter in an oven-safe skillet over medium heat. Arrange peaches cut-side down and roast for about 15 minutes until caramelized and softened.
  3. Make the salted caramel: In a small saucepan over medium heat, sprinkle 3/4 cup granulated sugar evenly. Let it melt slowly without stirring, swirling gently. Once amber, remove from heat and stir in 2 tablespoons butter and 1 teaspoon sea salt quickly. Stir in 1 teaspoon vanilla extract if using.
  4. Combine caramel and peaches: Pour salted caramel over roasted peaches in the skillet, spreading evenly. Rearrange peaches if needed.
  5. Roll out the dough: On a floured surface, roll chilled dough into a 10-inch circle. Lay dough over caramel and peaches in skillet, tucking edges gently around the fruit.
  6. Bake the tarte tatin: Place skillet on a baking sheet and bake for 25 to 30 minutes until crust is golden and puffed.
  7. Invert and serve: Let tart cool for 5 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.

Notes

Use firm, ripe white peaches for best results. If crust edges brown too fast, cover with foil halfway through baking. Let tart rest before flipping to avoid caramel spills. For dairy-free, substitute butter with coconut oil or vegan butter. Almond flour can be used for gluten-free crust. Use a heavy oven-safe pan for best caramel flavor development.

Nutrition

Keywords: tarte tatin, white peach tart, roasted peaches, salted caramel, easy dessert, summer dessert, fruit tart, caramel dessert

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