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Peach Tarte Tatin

  • Author: Claire Ptak
  • Total Time: overnight + 60 minutes
  • Yield: 8


A sweet summer peach tarte tatin served with peach leaf custard.


For the custard:

  • 3 egg yolks

  • 480 grams of single cream (2 cups)

  • 2 tablespoons caster sugar

  • 30-40 peach leaves, washed and dried (if you can’t get the leaves, add a drop or two of almond extract to the custard instead)

  • Pinch of salt

For the tart:

  • 8-10 large ripe but firm peaches

  • 3 tablespoons unsalted butter

  • 135 grams (1/2 cup + 3 tablespoons) caster sugar

  • 500 grams (1 pound, 2 ounces) puff pastry, rolled into a 12-inch circle and chilled




The final step is quite fun to do at the table, so I love to get the custard made and the tart all prepped up to the last stage of tucking in the pastry, then chilling in the fridge until you sit down to dinner. Then you can pop it into the oven while you eat. This way you can flip it out onto a serving plate right in front of your guests.

  • Prep Time: overnight
  • Cook Time: 1 hour
  • Category: dessert

Keywords: peach, tart tatin