Peach Tart Tatin

by Anna on October 12, 2010

in Desserts,Tart

My poor dessert site has been completely neglected…but for a good reason, you are probably following me on my adventure in the Foodbuzz 2010 competition with my other site Chefwanabe. I hope you are, it’s been a lot of fun and I have made through the first 3 challenges (feeeeew). I have met great foodies along the process, really interesting people. And just for that I think it’s already a bonus. This peach tart was supposed to be my forth post for the challenge “Picture perfect” but somehow I thought it wasn’t good enough. But I loved the recipe and I thought I should share that with you. I hope you enjoy and give me some love here

Recipe based on Gourmet Traveller.

Peach Tart Tatin

  • 120 grams caster sugar
  • 20 grams butter
  • 2 Rosemary springs
  • 1 puff pastry sheet
  • 5 peaches halved


Preheat oven to 450 F. Heat sugar in a 9-inch ovenproof frying pan and swirl occasionally until melted and caramelized (3-5 minutes). Add butter and rosemary and swirl to combine, and then add peaches, skin-side down, and remove from heat. Cut pastry to a round slightly larger than top of pan, place over peaches, tuck in edges carefully and quickly, and then bake until puffed and golden (15-20 minutes). Cool in pan for 5 minutes, then invert onto a plate (be careful as caramel will be very hot).

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