Peach and Vanilla Tarte Tatin Recipe Recipe

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Photo of a peach vanilla tarte tartin recipe
Serves6+
SkillMedium
Preparation Time25 mins
Cooking Time30 mins plus cooling
Nutrition Per PortionRDA
Calories425 Kcal21%
Fat23.2 g33%
Saturated Fat10.9 g55%
Carbohydrates53.5 g21%

This caramelised peach and vanilla tarte tatin dessert is tricky but well worth the effort

Method

  1. Preheat oven to 190C/170C fan/375F/Gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out a 26cm (10¼in) circle. Place on a baking sheet and chill in the fridge.
  2. Slice the peaches 1cm (½in) thick then set aside. Melt the butter in a 23cm (9in) ovenproof frying pan then add the sugar, vanilla pod & seeds. Do not over stir just leave to melt over a medium/low heat until the sugar dissolves. Don't panic if it splits slightly it will come together in the oven.
  3. Once it starts to look like a light caramel carefully arrange the peach slices over it in a spiral pattern. Cover with the pastry circle and gently tuck the pastry edges down into the pan. Bake in the oven for 30 minutes until golden brown, puffed up and bubbling at the edges.
  4. Remove from the oven and leave to cool for 5 minutes. Using a palette knife loosed the pastry from the edge of the pan. Place a serving plate over the top of the pastry and carefully flip the pan over to turn out the tarte tatin. Serve with vanilla ice cream if you wish.

Ingredients

  • 300g (10oz) puff pastry
  • 6 peaches, halved & stoned removed
  • 75g (3oz) butter
  • 75g (3oz) caster sugar
  • 1 vanilla pod, halved & seeds scraped out
  • Vanilla ice cream, to serve
Top Tip for making Peach and Vanilla Tarte Tatin Recipe

Tarte tatins can be made with a number of different fruits. Use whatever is in season to get a really juicy, flavoursome tart

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 


After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).


After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 


Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.