Peach Tarte Tatin Recipe

I’ve been lucky enough to travel to Barcelona and Lisbon this year and loved the peach jam that was available for breakfast each day. Lately I’ve noticed peaches coming into season so I wanted to do something special with them. I have taken a classic French recipe and given it a twist.  Give it a try and have your own Great British bake off…the Peach Tarte Tatin recipe.


  • 1 packet of ready rolled puff pastry
  • 10 peaches – peeled, pitted and halved
  • 60g butter
  • 100g sugar
  • 1 vanilla pod
  • 1 lemon
  • A little bit of milk


Melt the butter with the sugar, a tablespoon of lemon juice, and the vanilla pod in an oven-proof frying pan. When the sugar starts to bubble and look almost caramel in colour. Pop the peaches into the pan cut side down, cook for 10 minutes then turn each one over, and cook for a further 8 minutes.

Now cut the pastry to fit the pan and cover the peaches, tuck it in around the edges with a knife. Be very careful as the sugar is red hot and can burn you.

Brush the pastry with some milk and pop into the oven for 25 minutes at 180 Celsius (350 Fahrenheit). The pastry will be brown and crunchy. Turn the tart out onto a big plate. Wait for 20-40 minutes before serving, it will be really hot straight from the oven.

Serve your peach tarte tatin  with some yummy vanilla ice cream.The peach tarte tatin recipe is perfect for a nice dinner party or tea time treat.


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