85% would make this again

Peach Tarte Tatin

Q: Which peaches work best?

Choose ripe but still firm peaches or nectarines so they hold their shape while caramelising; freestone varieties are easier to prep. Very soft or overly juicy fruit tends to fall apart and release too much liquid.

Q: Can I use canned peaches or should I use fresh?

You can use canned peaches in a pinch, but fresh firm peaches give far better texture and flavour; canned fruit often adds extra liquid that risks a soggy pastry. If you must use canned, drain and pat the slices very dry and reduce other liquid in the pan.

Q: How do I avoid a soggy crust?

Dry the fruit well, cook or roast slices briefly to reduce surface moisture if they are wet, use a sturdy pastry (shortcrust or a well chilled puff), and let the tart rest after baking so the caramel sets before you flip. These steps cut excess steam and keep the crust crisp.

Q: How do I make the caramel without burning it?

Melt sugar slowly over medium heat without constant stirring, watch for the colour to go from pale to deep amber, and take it off the heat just before it smokes. Add butter off the heat and stir to finish the sauce; burnt sugar tastes bitter and cannot be fixed.

Q: Which pastry should I use puff or shortcrust?

Puff pastry is an easy, light choice and works well for a glossy top; shortcrust or rough puff gives a sturdier, more classic finish. Many home cooks use ready-rolled puff for convenience, or a rough puff if you want something homemade but forgiving.

Q: How do I flip the tart without making a mess?

Let the tart rest 8 to 12 minutes after baking so the caramel firms slightly. Run a knife around the edge, place a plate over the pan, and invert in one confident motion. If the caramel is still very runny, let it cool a little longer or warm and set briefly in a low oven before flipping.

Vish G

October 23, 2025

A Peach Tarte Tatin is a beautiful mix of caramelised peaches and flaky pastry that’s easier to make than it looks. The sweet fruit and buttery crust come together in every perfect bite. Serve it warm with ice cream for a winter dessert everyone will love.

PREP TIME

20 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

5–6 firm ripe peaches (about 900g / 2 lbs)
100g / ½ cup caster or granulated sugar
50g / ¼ cup light brown sugar (optional for deeper flavour)
60g / 4 tbsp unsalted butter
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt
1 sheet puff pastry (about 250g / 9 oz), thawed if frozen
Optional: 1 tbsp bourbon or dark rum for extra flavour
Serve with vanilla ice cream or crème fraiche

Instructions

Preheat your oven to 200°C / 400°F.
Peel the peaches if you prefer a smoother texture, or leave the skins on for colour. Slice each peach into thick wedges and pat them dry with paper towels to remove surface moisture.
Place an ovenproof skillet (about 25cm / 10 inches) over medium heat. Sprinkle the white sugar evenly across the bottom and let it melt slowly without stirring. Once it starts to melt, swirl the pan gently until the sugar turns a deep golden amber.
Add the butter and let it melt into the caramel. Stir gently until smooth. Add the vanilla, a pinch of salt, and lemon juice. If using, stir in the bourbon or rum.
Turn the heat to low and carefully arrange the peach slices in the caramel, fitting them snugly in a circular pattern. Simmer for about 5–6 minutes until the peaches start to soften slightly and are coated with the caramel.
Remove the pan from heat and let it cool slightly for 2–3 minutes.
Roll out the puff pastry just slightly to fit over the skillet. Drape the pastry over the peaches and gently tuck the edges down around the inside of the pan.
Prick the pastry lightly with a fork to let steam escape during baking.
Place the skillet in the oven and bake for 25–30 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let the tart rest for 8–10 minutes. This step helps the caramel thicken slightly so the tart holds together when flipped.
Run a knife gently around the edge to loosen any stuck pastry. Place a large plate over the pan and, holding firmly, flip it over in one quick confident motion.
Let the tart sit for 1 minute before lifting off the pan. If any peaches stick, simply replace them on top.
Serve warm with a scoop of vanilla ice cream or a spoon of crème fraiche.