Peach Tarte Tatin

Once upon a time I would have looked at the words "Tarte Tatin" and thought no way, too hard. But after having made it several times, I can say this recipe is actually so gratifyingly simple and I guarantee you can pull it off. All you need is some fruit, a piece of puff pastry and you're off. I'm using peaches/stone fruit in this recipe, if you want to use the classic apples, you will need to peel them and cook them in the pan a while longer, until tender.





Tarte Tatin

1 piece pre-rolled puff pastry

About 6 peaches or pieces of stone fruit

1/2 cup caster sugar

1/4 cup water

75g butter

2 tsp vanilla extract

Ice cream or cream to serve


Traditionally you will bake this in the same pan you cook the fruit in. You can use an oven-proof fry-pan or cast-iron pan. Or you can cook your fruit and transfer it to a baking dish, just be sure to grease it really well so the fruit doesn't stick!


Preheat the oven to 200°C.


Cut your pastry into a circle, the same size as the dish you will use for baking. Set aside.


Cut your fruit, depending on the size of your fruit you may want to cut into halves or quarters, so you have enough to cover the base of your dish. For stone fruit, I just leave the skin on.


Place sugar in the base of your pan on medium heat and pour water over top. Swirl the pan around so the sugar is coated. Cook for about 5-8 minutes, until it starts to turn amber in colour. CAREFULLY add the butter (it will bubble!) and vanilla, and stir to combine.


Reduce heat to low and add peaches to the caramel. Stir to coat the fruit in caramel then remove from heat.


If you need to transfer your fruit to another dish, do so now, making sure to scrape in all the caramel as well! You can arrange it in a pretty circle formation now if you like.


Use a fork to dock your pastry all over, so the air can escape when baking. Place the pastry on top of the fruit and use the fork to tuck the pastry into the pan slightly, enclosing the fruit.


Place pan onto a baking tray, just in case of any bubbling. Bake for 20-25 minutes, until pastry is puffed and golden.


Choose a serving plate or board for your dessert. Once it has baked, put the serving plate or board on top of the pan. (You'll need 2 oven gloves and maybe even a helper for this job!) VERY CAREFULLY you want to invert the pan, flipping it so the pastry ends up on the plate/board. You should end up with a beautiful, glossy Tarte Tatin ❤️