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Peach Tart Ina Garten

This simple Peach Tart by Ina Garten titin is a 5 ingredient peach tart dish. With our step-by-step directions and images, beginners can whip it up in 30 minutes and appear extremely accomplished. Peaches that have been caramelized and nestled in a crispy buttery puff pastry shell.

This article has a wealth of information to assist you in creating the most delectable Peach Tart recipe ever.

Why You’ll Love This Recipe:

  • This Ina Garten peach tart titin recipe isn’t real, but it’s probably the simplest. And I’m certain it’ll be fantastic.
  • If you like ripe, fresh peaches, this Fresh Peach Tart is for you.
  • Juicy peaches + buttery tart dough = peach perfection! 
  • The luscious, caramelized peaches nestled in a crunchy, buttery puff pastry casing will elicit oohs and ahs.
  • With each mouthful, it melts in your mouth. It’s ideal for dessert or brunch, and it’s guaranteed to amaze!

What is a tarte titin? 

A tarte titin is a caramelized fruit (usually apples) cooked upside down with a pastry crust. After baking, turn the tart so that the crust is on the bottom and the glazed fruit is on top.

According to legend, two Titin sisters (French hotel proprietors) found an error in an apple pie they were baking. This French classic was produced as a result of the “fix” they utilized.

Peach Tart Ina Garten

Ingredients That You’ll Need:

  • Peaches: a Peach Tart wouldn’t be complete without them, but you may substitute any fruit as long as it’s less than 2 cups. If using frozen fruit, mix it in a little flour before adding it to the pan, or allow it to thaw completely and drain any extra liquid so that the texture and consistency of the clafoutis are not changed. If you’re using canned beans, I’d recommend draining them well before proceeding with the Ina Garten recipe.
  • All-purpose flour: I usually use Bob’s Red Mill’s all-purpose flour, which I keep in my pantry. They always have all of my baking needs covered. My favorite gluten-free flour is Bob’s Red Mill Gluten Free 1-1 All-purpose Flour. In my house, it’s also a pantry essential. It’s the most convenient and dependable gluten-free option.
  • Brown sugar: I enjoy brown sugar with peaches because they just seem to complement each other. Granulated or coconut sugar might also be utilized. I have yet to experiment with liquid sweeteners.
  • Cinnamon: This is a staple flavor that goes well with peaches.
  • Butter: This has to be melted. Do this first to allow it to cool.
  • Pound puff pastry dough: use pie dough, shortbread dough, store-bought dough, or even puff pastry for the original version’s crust.

Difference between classic Tarte titin and our peach Tarte titin?

Tarte titin comes in a variety of flavors, including the traditional form. Here are a few important distinctions between the more traditional versions and the one we’re creating.

Traditional Tarte titin is often cooked with extremely thinly sliced apples. We’re utilizing thinly sliced delicious, in-season fresh peaches.

The more traditional Tarte titin is prepared in a cast iron pan and involves several processes. Peel the apples, then boil them in a caramel sauce on the stove, drain the apples, assemble, top with a crust, bake, then flip the tart over. The procedure might take an hour or more. Our peach Tarte titin is considerably faster to make (30 minutes). Simply put everything on a pie plate, bake, then flip over.

A classic version’s crust is made from pie dough, shortbread dough, store-bought dough, or even puff pastry. Our variation makes use of pre-rolled puff pastry, which is a great time saver.

A tarte titin should always be served warm, according to purists. Warm is preferable, but room temperature is OK as well.

Peach Tart Ina Garten
Peach Tart Ina Garten

How To Make Ina Garten Peach Tart?

  1. Preheat the oven to 400°F (204°C).

Prepare The Peach Filling:

  1.  I made use of my fingertips. Cover the bottom of the pan with brown sugar.
  2. Arrange peach slices, slightly overlapping, over the outer edge of the pie dish, then the inside edge, covering the whole bottom.
  3. 1 tablespoon flour (or less if peaches aren’t too juicy) over peaches to help absorb liquids and prevent a soggy crust.
  4. If desired, sprinkle with cinnamon.

Make The Puff Pastry Crust:

  1.  When the tart is inverted onto a dish, the crust will begin on top and terminate on the bottom. Unfold or roll the dough to 1/8 inch/3.2mm thickness. 
  2. To fit the pie plate, cut off a circular piece of dough. (I place the pie plate on top of the dough and cut a circle around it.) You will have some dough leftover. Don’t worry about it — you can trim it afterward.
  3. Place the puff pastry dough on top of the peaches and tuck the sides downward all the way around the inside border of the pie dish. There’s no need to make little incisions in the dough.

Bake And Serve:

  1.  Bake for 23 minutes, or until the tart is crispy and deep golden brown. Take out of the oven. 
  2. Cover the pie dish with a serving plate (slightly bigger than the pie plate). Invert (turn over) the peach Tarte tatin onto a platter, using oven mitts if the plate is hot. 
  3. The caramelized peaches will fall onto the baking crust gradually. Serve with ice cream or whipped cream while still warm.

Recipe Tips & Variations

  • When creating the dough, use cold butter and ice water.
  • Refrigerate the dough for at least 30 minutes before using.
  • Line your baking sheet with parchment paper.
  • To get a consistent look, I do not utilize the peach’s end slices when building the tart.
  • If you don’t like or have peaches, substitute apples or bananas. Less flour will be needed on the apples and none on the bananas.
  • Try nutmeg, allspice, or a sprinkle of ground cloves instead of cinnamon.
  • Sprinkle with crushed toasted pecans or walnuts as a garnish.
  • Reduce the calories by using less butter and sugar. But don’t overdo it, since you still want that caramelized flavor and glaze. You’re not going to get a low-calorie dessert here!
  • Gluten-free: You can buy gluten-free puff pastry, but you’ll have to roll it out yourself. And use gluten-free flour in place of the flour sprinkle.
Peach Tart Ina Garten
Peach Tart Ina Garten

What To Serve With Ina Garten Peach Tart?

 Ina Garten Peach Tart is usually served cold and sprinkled with powdered sugar here are some serving ideas:

How To Store Ina Garten Peach Tart?

In The Fridge:

Ina Garten Peach Tart can keep in the fridge for 2 to 3 days if covered loosely with foil or plastic wrap. For the presentation and to keep everything fresh, we recommend waiting until you are ready to serve your Peach Tart.

In the Freezer:

This Ina Garten Peach Tart should not be frozen. Peaches become mushy and watery when frozen because they do not freeze well.

Note: We cannot freeze any fruit-based recipes since they become mushy and spoil the custardy texture.

Can I Reheat Ina Garten Peach Tart?

No, your Ina Garten Peach Tart cannot be reheated because it is best served cold or at room temperature. When your Ina Garten Peach Tart is reheated, the filling will split and turn black.

FAQ Section

What is puff pastry?

Puff pastry is a flaky, light pastry made with butter, salt, water, and flour. It has layers of butter and dough that alternate. Several brands employ butter substitutes.
It’s available frozen in the freezer department of most local supermarkets. Most brands will suffice, but for a fuller flavor, choose a brand that states “made with butter” on the label.

Do I have to roll out the puff pastry dough?

If the dough has not been pre-rolled into two separate sheets, roll one sheet into a 14 × 14 inch (35 x 35 cm) square that is about 1/8 inch (3mm) thick. To prevent sticking, sprinkle a little flour on parchment paper or a cutting board before rolling out the dough.

How do I make sure the puff pastry crust doesn’t get soggy?

This is the most prevalent tarte titin complaint. As the tart cools, the fruit juice seeps into the crust, making it mushy. The solution is straightforward. Before baking, sprinkle the fruit with a tiny bit of flour. That’s all there is to it.

Try More Recipes:

Ina Garten Peach Clafoutis Nutrition Facts

  • Calories 226.3
  • Total Fat 14.5g
  • Cholesterol 27.3mg
  • Sodium 289.1mg
  • Potassium 268.4mg
  • Dietary Fiber 2.4g
  • Sugars 13.1g
  • Protein 2.3g
  • Vitamin A 13.1%
  • Vitamin C 13%
  • Calcium 1.7%
  • Iron 6.1%

Nutrition Facts Source: Source

Peach Tart Ina Garten

Difficulty:BeginnerPrep time: 7 minutesCook time: 23 minutesRest time: 30 minutesTotal time:1 hour Servings:4 servingsCalories:326.7 kcal Best Season:Summer

Description

This simple Peach Tart by Ina Garten titin is a 5 ingredient peach tart dish. With our step-by-step directions and images, beginners can whip it up in 30 minutes and appear extremely accomplished. Peaches that have been caramelized and nestled in a crispy buttery puff pastry shell.

Ingredients

Instructions

  1. Preheat the oven to 400°F (204°C).
  2. Prepare The Peach Filling:

  3. I made use of my fingertips. Cover the bottom of the pan with brown sugar.
  4. Arrange peach slices, slightly overlapping, over the outer edge of the pie dish, then the inside edge, covering the whole bottom.
  5. 1 tablespoon flour (or less if peaches aren’t too juicy) over peaches to help absorb liquids and prevent a soggy crust.If desired, sprinkle with cinnamon.
  6. Make The Puff Pastry Crust:

  7.  When the tart is inverted onto a dish, the crust will begin on top and terminate on the bottom. Unfold or roll the dough to 1/8 inch/3.2mm thickness. 
  8. To fit the pie plate, cut off a circular piece of dough. (I place the pie plate on top of the dough and cut a circle around it.) You will have some dough leftover. Don’t worry about it — you can trim it afterward.
  9. Place the puff pastry dough on top of the peaches and tuck the sides downward all the way around the inside border of the pie dish. There’s no need to make little incisions in the dough.
  10. Bake And Serve:

  11.  Bake for 23 minutes, or until the tart is crispy and deep golden brown. Take out of the oven. 
  12. Cover the pie dish with a serving plate (slightly bigger than the pie plate). Invert (turn over) the peach Tarte tatin onto a platter, using oven mitts if the plate is hot. 
  13. The caramelized peaches will fall onto the baking crust gradually. Serve with ice cream or whipped cream while still warm.

Notes

  • When creating the dough, use cold butter and ice water.
  • Refrigerate the dough for at least 30 minutes before using.
  • Line your baking sheet with parchment paper.
  • To get a consistent look, I do not utilize the peach’s end slices when building the tart.
  • If you don’t like or have peaches, substitute apples or bananas. Less flour will be needed on the apples and none on the bananas.
  • Try nutmeg, allspice, or a sprinkle of ground cloves instead of cinnamon.
  • Sprinkle with crushed toasted pecans or walnuts as a garnish.
  • Reduce the calories by using less butter and sugar. But don’t overdo it, since you still want that caramelized flavor and glaze. You’re not going to get a low-calorie dessert here!
  • Gluten-free: You can buy gluten-free puff pastry, but you’ll have to roll it out yourself. And use gluten-free flour in place of the flour sprinkle.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 326.7
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 5g25%
Cholesterol 27.3mg10%
Sodium 289.1mg13%
Potassium 268.4mg8%
Total Carbohydrate 55.0g19%
Dietary Fiber 1g4%
Sugars 13.1g
Protein 2.3g5%

Vitamin A 13.1%
Vitamin C 13.0%
Calcium 1.7%
Iron 5%
Zinc 1.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.