This easy Peach Tarte Tatin by James Martin is a quick, delicious dessert that’s perfect for any occasion. With golden, flaky puff pastry and juicy peaches, it’s a simple yet impressive treat. You can even serve it with creamy vanilla ice cream for an extra indulgence!
Ingredients Needed
- 320g (11.3 oz) sheet shop-bought puff pastry
- 30g (2 tbsp) unsalted butter
- 2 tbsp caster sugar (superfine sugar)
- 2 peaches, stoned and sliced into 16 wedges each
- Vanilla ice cream, to serve (optional)
How To Make Peach Tarte Tatin
- Preheat the Oven: Heat the oven to 200°C (400°F) or 180°C (350°F) fan/gas 4.
- Prepare the Pastry: Use an 18cm (7-inch) ovenproof frying pan as a template to cut out a circle of puff pastry.
- Cook the Peaches: Melt the butter in the pan over low heat, then stir in the sugar until dissolved. Add the peaches and cook for 5 minutes over medium-high heat until bubbling and the sauce has thickened.
- Add the Pastry: Remove the pan from the heat. Lay the puff pastry circle on top, tucking the edges in carefully with a tablespoon.
- Bake: Place the pan in the oven and bake for 25 minutes, or until the pastry is golden brown.
- Turn Out and Serve: Let the tarte sit for 2 minutes before carefully turning it out onto a plate. Serve with vanilla ice cream, if desired.
Recipe Tips
- Don’t overcook the peaches: Cook the peaches just enough to soften and release their juices, but not too long, or they’ll become mushy when baking.
- Tuck the pastry edges in neatly: When placing the puff pastry on top, make sure the edges are tucked in well to avoid spillage during baking.
- Let it rest before turning out: Allow the tarte to stand for a couple of minutes after baking. This helps the caramel to set and prevents it from running when you turn it out.
- Serve with something cool: A scoop of cold vanilla ice cream pairs perfectly with the warm, caramelized tart, creating a wonderful contrast in texture and temperature.
How To Store Leftovers?
- Refrigerate: Let the leftover Peach Tarte Tatin cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 2 days.
- Freeze: To freeze, wrap the tarte tightly in plastic wrap or foil, then place it in a freezer bag. It will last up to 1 month in the freezer. When ready to serve, thaw it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (out of 4)
- Calories: 564
- Total Fat: 34.9g
- Saturated Fat: 13.4g
- Sodium: 0.4g
- Dietary Fiber: 1g
- Sugars: 13.5g
- Protein: 5.3g
Try More James Martin Recipes:
- James Martin Sweet Shortcrust Pastry
- James Martin Microwave Syrup Sponge Pudding
- James Martin Strawberry Trifle
- James Martin Cheese And Onion Quiche
James Martin Peach Tarte Tatin
Description
This easy Peach Tarte Tatin by James Martin is a quick, delicious dessert that’s perfect for any occasion. With golden, flaky puff pastry and juicy peaches, it’s a simple yet impressive treat. You can even serve it with creamy vanilla ice cream for an extra indulgence!
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 200°C (400°F) or 180°C (350°F) fan/gas 4.
- Prepare the Pastry: Use an 18cm (7-inch) ovenproof frying pan as a template to cut out a circle of puff pastry.
- Cook the Peaches: Melt the butter in the pan over low heat, then stir in the sugar until dissolved. Add the peaches and cook for 5 minutes over medium-high heat until bubbling and the sauce has thickened.
- Add the Pastry: Remove the pan from the heat. Lay the puff pastry circle on top, tucking the edges in carefully with a tablespoon.
- Bake: Place the pan in the oven and bake for 25 minutes, or until the pastry is golden brown.
- Turn Out and Serve: Let the tarte sit for 2 minutes before carefully turning it out onto a plate. Serve with vanilla ice cream, if desired.
Notes
- Don’t overcook the peaches: Cook the peaches just enough to soften and release their juices, but not too long, or they’ll become mushy when baking.
- Tuck the pastry edges in neatly: When placing the puff pastry on top, make sure the edges are tucked in well to avoid spillage during baking.
- Let it rest before turning out: Allow the tarte to stand for a couple of minutes after baking. This helps the caramel to set and prevents it from running when you turn it out.
- Serve with something cool: A scoop of cold vanilla ice cream pairs perfectly with the warm, caramelized tart, creating a wonderful contrast in texture and temperature.
James Martin Peach Tarte Tatin