Peach Tart with Four Ingredients

Tarte tatin mit Aprikosen

Today I am presenting a peach tart with only four ingredients: peaches, flour, sugar, and butter. If you have these ingredients at home, feel free to get started on this beauty. This is an upsidedown cake, so you will need an ovenproof pan. However, the tarts I photographed here were all made in Spain and I didn’t have an ovenproof frying pan. This is also possible, just make the caramel separately. Think caramelized peaches that are held together by some dough and you will get this summery dessert. Serve with a dollop of whipping cream or ice cream and you’ve got summer on your plate.

Each time we go on vacation in Spain I am always amazed as to how many different varities of peaches, nectarines, and apricots this country has to offer. Obviously I always need to buy large amouns. The tarts shown were all baked in Spain. This time I wanted to make the tart with peaches, I chose a yellow and firm peach for this. I like the ratio of fruit vs. dough a lot, of course I have also made this tart with apricots. You may want to check out this apricot tart recipe.Tarte Tatin mit Aprikosen

Peach Tart

Serves: One pie, about 23-24cm in ∅
Prep Time: 20min Cooking Time: 30min Total Time: 50min

This is an upside-down peach tart and consists mainly of peaches held together by dough and a caramelized top.


  • Pie Crust
  • 200 grams of all-purpose flour
  • 30 grams of regular sugar
  • 100 grams of cold butter
  • Water as needed (I once also used a tablespoon of yoghurt)

  • Filling
  • 5-7 ripe, but firm peaches
  • 100 grams of regular sugar
  • 75 grams of butter



For the pie crust mix flour and sugar in a large bowl, then add the butter in small chuncks. Work into crumbs and add water by the spoonful until you can form a ball. Cover tightly and keep in the fridge for at least half an hour or overnight.


For the filling wash the peaches, cut them in half and take out the kernel. Either use an ovenproof pan or just a pan and melt the sugar on medium heat until you have caramel. Add the butter in small chunks and stir until the butter has melted. If using an ovenproof pan, place the peach halves with the cut side facing down in it and let caramelized for a few minutes on low. If not, spread the caramel in a cake pan and place the peach halves as described in it.


Roll out the dough slightly bigger than your pan and place it on top of the peaches. Meanwhile preheat oven to 180 degrees Celsius and bake on medium rack for about 25-30min or until the dough has a nice golden color. Loosen the dough, then turn upside down on a large plate. Serve warm or cold with some whipped cream or ice cream.

P.S.: If you like fruit tarts with caramel, how about:

Classic tart tartin with apples

Apricot tart

Quince tart

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