Claire Ptak, Owner of Violet Bakery, Shares her Peach Tarte Tatin - Indoors Beauty

Claire Ptak, Owner of Violet Bakery, Shares her Peach Tarte Tatin

Claire Ptak, Owner of Violet Bakery, Shares her Peach Tarte Tatin

Everyone who is aware of me is aware of: I’ve a formidable sweet tooth. (Trust: it’s well-documented.) Of course, because of this my checklist of bakeries to go to and cookbooks to bake from is unending. So once I was within the course of of planning my latest journey to London, I made it my precedence to eat all the pieces I may from Claire Ptak’s East London bakery, Violet.

To affirm: the various tasty sweets I encountered and devoured made it properly definitely worth the journey. Claire experiments with flavors drawn from her California upbringing and elevates them with a real metropolitan sensibility. Everything I attempted—from the mango cupcake to her well-known egg yolk chocolate chip cookie—has without end altered the best way I take into consideration sweets. As quickly as I got here again stateside, I cracked open Claire’s latest e-book, Love is A Pink Cake, and bought to baking. And as a result of summer season is upon us and I’ve got down to incorporate recent peaches into each meal and deal with, I’m beginning with none than her peach tarte tatin.

And simply in case you might have any hesitation earlier than diving in, take coronary heart: Claire was the artistic genius behind Harry and Meghan’s wedding cake. Keep studying for the recipe, Claire’s tip for peeling peaches, and why this peach tarte tatin is the last word get together trick.

How would you describe your cooking and meals philosophy?

My philosophy is that I bake for taste at the beginning, and I wish to hold flavors fairly pure. Baking seasonally is one thing I’ve all the time accomplished and I encourage everybody to take advantage of of what’s on the peak of its season. In nearly all of my recipes, you possibly can substitute a seasonal fruit for no matter is known as for within the recipe.

How did you develop this recipe?

Classically, a tarte tatin will likely be made with apples. But I attempted one with peaches at a pal’s restaurant and it’s turn out to be my favourite kind of tarte tatin. The peach leaf custard accompaniment is one thing which may be troublesome to supply however is properly value it if you will get your fingers on some recent peach leaves. Their almond taste goes so properly with the peaches. It’s so refreshing and weird!

What makes this recipe your go-to?

This is a time-consuming recipe, however actually satisfying. It’s additionally a crowd-pleaser as a result of the large reveal of the upturned tart may be very theatrical! It’s the right summertime dessert. If you wished, one solution to simplify this could be to make use of a extremely good store-bought puff pastry.

Is there a kitchen instrument you advocate now we have to make this?

I might all the time advocate you purchase a spider, which is a Chinese slotted spoon that’s nice for poaching peaches. It cups the peach completely and gently. It additionally works properly for flavoring the custard with peach leaves.

Other must-haves: a heavy-bottomed baking dish, both forged iron or copper. heavy-bottomed saucepan for making custards and caramels. A heat-proof rubber spatula, a stand mixer, a great whisk, a pointy knife, and an offset spatula. With that, you are able to do something!

What standout substances make this recipe particular? 

Fresh ripe peaches in season, peach leaves if you will get them, and a great home made or store-bought buttery puff pastry.

Can we make any ingredient swaps?

For dairy-free, you wouldn’t have the ability to make the custard however would serve it with dairy-free ice cream. For the tart, you could possibly use vegan butter and vegan puff pastry. That would work properly and be scrumptious with vegan ice cream or a berry sorbet!

Any cooking hacks you’d wish to share?

To peel a peach, you’re simply very flippantly poaching it within the water. It’s an ideal trick for lots of recipes whenever you need a skinless peach. Just make certain you might have an ice water bathtub in order that the peels slip off simply and the peach doesn’t cook dinner.

What recommendation would you give to somebody who’s intimidated by baking?

Enjoy the method! It’s time-consuming however definitely worth the effort. Read the directions twice earlier than you get began. And be sure to have all of your gear and substances able to go earlier than you start. Timing is all the pieces on this recipe!

What do you hope individuals really feel after they make one of your recipes?

I actually need individuals to suppose extra like a cook dinner after they’re baking. To take into consideration balancing the flavors in my recipes as a result of typically desserts and baked items are overly candy. My function is to assist individuals turn out to be extra snug baking seasonally and to get them to belief their instincts in addition to enhance their abilities. 

What different recipes out of your e-book ought to we make first?

My Brown Sugar Victoria Sponge is a good introduction to baking layer truffles. And I actually love all of the cookies on this e-book, such because the Blonde Peanut Butter Cookies and the Vegan Chocolate Chip Cookies.

What are your favourite, must-try treats at Violet?

The California Cake, and of course the cupcakes—particularly the seasonal fruit cupcakes. And our well-known egg yolk chococlate chip cookies! 


clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfbfb iconprintprint iconsquaressquares iconcoronary heartcoronary heart iconcoronary heart strongcoronary heart strong icon


A candy summer season peach tarte tatin served with peach leaf custard.

For the custard:

  • 3 egg yolks
  • 480 grams of single cream (2 cups)
  • 2 tablespoons caster sugar
  • 3040 peach leaves, washed and dried (if you happen to can’t get the leaves, add a drop or two of almond extract to the custard as a substitute)
  • Pinch of salt

For the tart:

  • 810 massive ripe however agency peaches
  • 3 tablespoons unsalted butter
  • 135 grams (1/2 cup + 3 tablespoons) caster sugar
  • 500 grams (1 pound, 2 ounces) puff pastry, rolled right into a 12-inch circle and chilled

  1. Make the custard. Separate your egg yolks right into a small bowl, reserving the egg whites for one more use (they freeze properly!). Add the only cream and sugar to a heavy-based saucepan and place over medium warmth till foaming and scorching however not boiling. Take a handful of peach leaves and steep them within the steaming cream for about 30 seconds. Dunk them and stir them round as they steep, then take away and discard the used leaves earlier than including one other recent handful. Repeat till all leaves have been used and the cream is a pale shade of inexperienced. To obtain the intense, recent, peach-leaf taste, you need to work swiftly. Leaving the leaves for too lengthy within the custard modifications the flavour and is undesirable.
  2. Next, mood the egg yolks with just a few tablespoons of the nice and cozy cream, whisking till easy. Add the tempered yolks again into the remaining cream, shifting a heatproof spatula or wood spoon alongside the underside of the pan repeatedly. As quickly because the custard thickens on the underside of the pan, flip off the warmth, stir within the salt, and pour the custard by a strainer and right into a jug. Chill utterly within the fridge.
  3. Next, blanch the peaches. Bring a big saucepan of water to the boil. Have prepared a big bowl of iced water and have a slotted spoon or small sieve to fish out the blanched peaches. Gently decrease the peaches into the boiling water (don’t overcrowd the pan). The peaches will solely want about 30 seconds within the water to loosen the skins. Lift one up out of the water and pinch the pores and skin to see if it is able to slide off. If the pores and skin remains to be clinging to the flesh of the peach, slip it again into the water for just a few extra seconds. If it’s peelable, gently add it to the bowl of iced water. Continue till all of the peaches have been blanched, then elevate them out of the water bathtub and slip off the skins. Cut the peaches in half, take away the stones, and lower them into quarters. Set apart on a plate. Don’t fear about any oxidization that happens as this may disappear when baked.
  4. Preheat the oven to 425 F. Prepare a bowl of iced water massive sufficient for a 10-inch cast-iron frying pan or copper tatin mildew. (Or you could possibly set this up in your kitchen sink).
  5. 4. Caramelize 2 tablespoons of the butter and 6 tablespoons of the sugar over excessive warmth, swirling the pan at times. Once the sugar has dissolved, use a wood spoon or balloon whisk to convey all of it collectively. Do not fear if it splits or crystallizes, as it would dissolve once more in the course of the baking course of. You need a deep, darkish caramel. Remove from the warmth and instantly put the pan within the iced water to cease the caramel from coloring any additional.
  6. Arrange the peaches within the pan of caramel, allowing for they are going to be the wrong way up when accomplished, so make them look fairly. I place the curved facet down into the caramel, core facet up. Place a second layer of peaches on high, core facet down, and press gently along with your fingers, coaxing them to suit collectively like a puzzle.
  7. Cover with the chilled pastry circle, tucking the perimeters in between the peaches and the pan, then soften the remaining tablespoon of butter and brush the pastry with it. Sprinkle with the remaining 3 tablespoons of sugar, then pierce a number of occasions with a knife to permit steam to flee throughout baking.
  8. Bake the tarte tatin for 45-55 minutes, or till the pastry is crisp and golden, the sugar has began to caramelize on high, and the peaches and caramel beneath are beginning to bubble up on the edges.
  9. Remove the tarte from the oven and permit to sit down undisturbed for 10 minutes. Have prepared a big plate that can utterly cowl the highest of the tarte tatin. Using excessive warning, place the plate over the pan and, utilizing an oven glove or tea towel wrapped across the exterior, shortly flip the pan over and switch the tart out onto the plate in a single easy movement, being cautious of any scorching liquid or steam that may escape. Serve with chilly peach leaf custard.


The last step is kind of enjoyable to do on the desk, so I like to get the custard made and the tart all prepped as much as the final stage of tucking within the pastry, then chilling within the fridge till you sit all the way down to dinner. Then you possibly can pop it into the oven whilst you eat. This manner you possibly can flip it out onto a serving plate proper in entrance of your company.

  • Prep Time: in a single day
  • Cook Time: 1 hour
  • Category: dessert

Keywords: peach, tart tatin

Excerpted from Love is a Pink Cake by Claire Ptak. Copyright 2023 Claire Ptak.

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these