Real Recipes From Real Home Cooks ®

summer essentials: blueberry/peach tarte tatin

Recipe by
Andy Anderson !
Wichita, KS

Although French tarte tatins are made with a variety of fruits, the most common one is apples. I am using nice garden-fresh peaches and blueberries. In another change my crust is not a standard one, but pancake mix, poured over the top. So, my version has aspects of a French tarte/tatin, and an American cobbler. So, you ready… Let’s get into the kitchen.

yield 4 - 6
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For summer essentials: blueberry/peach tarte tatin

  • 3 - 4 md
    ripe peaches
  • 1 c
    fresh blueberries
  • 2 Tbsp
    sweet butter, unsalted
  • 1/4 c
    coconut sugar
  • 2 - 3 pinch
    ground cinnamon
  • 2 c
    pancake batter, your favorite

How To Make summer essentials: blueberry/peach tarte tatin

  • 1
    What will you need? This bakes up really good in a standard pie plate... glass, if you have one.
  • 2
    What is it? A tarte/tatin is basically a fruit pie that is essentially cooked upside down (the crust being on top). After cooking, the pie is turned over to put the crust back on the bottom. I have made a few changes; including, using a pancake mix for the crust, and adding blueberries, but I think it turned out pretty yummy.
  • 3
    Pancake batter. My crust for this recipe is actually a pancake batter. I make my own, but what your favorite batter is, use it. It does need to be a bit thicker than a normal batter, so use about 10% less liquid when mixing it up. And, to make it better, you could always add a few of your favorite spices… Maybe some cinnamon or nutmeg. How about a drop or two of almond extract, or a splash of bourbon? That’s the ticket.
  • 4
    What to serve with it? It is a dessert that would benefit from some vanilla ice cream, a dollop of whipped cream, and maybe a sprinkle of chopped nuts.
  • 5
    How to store it? This dessert will not store well, and should be consumed on the day it is made.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Place a rack in the middle position, and preheat the oven to 400f/205c.
  • 8
    Blanch the peaches and remove the skins.
  • 9
    Remove the pits and thickly slice.
  • 10
    If you are not planning on using the peaches, put them into a bowl or Ziploc bag and toss with a bit of lemon juice and water. Then cover and place in the fridge. This step can be performed a day ahead of time.
  • 11
    Add the butter to the bottom of a standard pie dish, then cover with the coconut sugar, and add the blueberries.
  • 12
    Add the peaches on top.
  • 13
    The French usually make this recipe rustic.
  • 14
    Springle a bit of cinnamon on top of the peaches.
  • 15
    Evenly pour the pancake batter over the top, and place in the preheated oven.
  • 16
    Bake until the crust becomes brown and crusty, about 25 – 30 minutes.
  • 17
    Remove from the oven, and using oven mitts, flip it upside down onto a serving plate.
  • 18
    Flipping it while hot is a bit tricky; however, if you wait for it to cool, it will stick to the pie pan and fall apart… Just be careful.
  • 19
  • So Yummy
    Serve while nice and warm with a scoop of French vanilla, and maybe a dollop of whipped cream. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all