I am starting summer off this year with my favorite Pecan Bourbon Peach Tarte Tatin with mascarpone ice cream. What else says summer more than peaches, ice cream, and bourbon (at least that is what my summers look like). With that brown sugar caramel, bourbon, cinnamon, pecans, and juicy summer peaches in each bite, this peach tarte tatin is insanely delicious and just perfectly sweet. And it only gets better with a scoop of my homemade mascarpone ice cream on top...I mean this is roll your eyes back delicious.
This Peach Tarte Tatin is stunning to look at but takes minimal effort, which is exactly what you need for a quick summer dessert. A tarte tatin is a pastry where the fruit is cooked in caramel and then cooked upside down. You can make lots of different fruit tarte tatins but being that summer in New York is known for its sweet peaches, I thought they would be perfect for this. I then topped mine with mascarpone ice cream which pairs so nicely with peaches. It adds a little tartness to the sweetness. But if you are in a time crunch, any store-bought vanilla ice cream would also go amazing with this!
PEACH TARTE TATIN INGREDIENTS AND SUBSTITUTIONS :
Peaches: So if you can get your hands on in-season ripe juicy peaches then definitely use those! If you are not in peach season, you can always substitute fresh peaches for canned peaches. BUT BE CAREFUL. These peaches are soaking in juice which will leave a lot of extra water in your tarte. You MUST pat them dry a few times getting all that extra water out before you add them to your tarte or you will have a soggy mess at the end.
Brown sugar: a lot of tarte Tatins use regular sugar but I love that caramel color and flavor that the brown sugar adds. But if you do not have it by all means you can substitute it for white sugar but you may want to cook your sugar a little longer to get that brown caramel look.
Bourbon: I love the flavor of bourbon and peaches together! But if you don't or you just do not have any on hand, I would recommend leaving this out. It will be just as good!
Pecans: these are so good with peaches and add such a nice crunch to the texture of your tarte. You can always substitute them for other nuts that also pair well with peaches like hazelnuts or walnuts or almonds.
Cinnamon: just a pinch of cinnamon adds so much to this dish and really brings all the flavors together. If you do not have it, you can leave it out but I recommend going the extra mile to get some!
Puff Pastry: store-bought puff pastry is perfect for this. Thaw it out ahead of time and do not forget to poke some holes in it before baking so it does not puff too high.
HOW TO MAKE A PEACH TARTE TATIN
The best part about this dish is that it is simple and it is all made in one pan! Make sure to use a pan that is oven safe like a cast-iron skillet. Start by making your caramel, which is basically just melting your sugar and butter together until bubbly. Add your bourbon and take it off the heat. Add your peaches, placing them in a fun pattern, then sprinkle with your pecans. Top it off with your puff pastry, tucking in your edges. Bake and you are done! The trickiest part is flipping it. The key is to let it completely cool first. Then place your plate on top of your pan and flip it quick!
HOW TO SERVE AND STORE PEACH TARTE TATIN
The best (and only) way to serve a peach tarte tatin is slightly warm with a scoop of ice cream on top...omg you are going to be a happy camper. I like to slice it up first and then allow people to scoop out their own ice cream as they take theirs so it does not melt too soon. Now again I recommend my mascarpone ice cream which I added to this recipe but any store bought vanilla ice cream will be just as good too! To store, wrap the remaining tarte in plastic wrap on a plate and then in foil and store in the fridge for up to 3 days.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Peach Tarte Tatin
- 1 sheet of puff pastry
- ½ cup brown sugar
- 3 tablespoon salted butter
- 5 peaches
- 3 tablespoon bourbon
- ½ cup pecans
- 1 teaspoon cinnamon
Mascarpone Ice Cream
- 1 cup sugar
- 1 ½ cups half and half
- 2 eggs
- 1 cup heavy cream
- 16 oz mascarpone cheese
Peach Tarte Tatin
- Start by peeling and slicing all of your peaches. You should get about 8 slices out of each peach. Pat your peaches dry with a towel to gently remove any excess juice. I recommend you use fresh peaches but if you chose to use canned peaches, please take a look at the notes I have above.
- Roughly chop your pecans and roast then in the oven at 325 degrees for 5 minutes.
- In a cast iron skillet, melt your sugar and butter together over a medium heat, until your caramel thickens and bubbles slightly.
- Remove from the heat and add your bourbon. Stir until combined.
- Add your peaches to the skillet on top of your caramel in a spiral pattern.
- Sprinkle your pecans on top of your peaches.
- Lay out your puff pastry and use a fork to poke multiple holes in your pastry.
- Place your pastry over your peaches, tucking your edges in around the pan.
- Place your pan in the oven and bake at 375 degrees for 45 minutes.
- Take out and let cool completely. Then place a plate over your pan and quickly flip it over, allowing your pastry to fall out of the pan upside down.
- Serve with ice cream and enjoy!
Mascarpone Ice Cream
- In a medium sauce pan heat your half and half and sugar over a medium low heat until it is simmering. Then remove from heat.
- In a bowl whisk your eggs. Then temper them. To do so slowly pour about half of your half and half mixture into your egg mixture, while whisking vigorously. Then slowly add your egg mixture back to your sauce pan with the remaining half and half mixture. While doing this whisk vigorously.
- Add your heavy cream and mascarpone cheese.
- Place pan back on the stove and heat over medium low heat continuously stirring until your cheese is melted. Continuously mix until your mixture as thickened enough that it coats the back of your spoon. About 30 minutes. Do NOT stop stirring or the bottom of your mixture will burn.
- Then take it off of the stove and cool to room temperature for about an hour. Then place mixture into fridge for about 4 hours or overnight.
- Pour mixture into ice cream mixer and churn until mixture has doubled in volume and it is thick fluffy and creamy looking. About 30 minutes.
- Place in loaf pan and put in the freezer over night before serving.