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  • Total Time: 1 hour


Units Scale
  • 56 large firm peaches, pitted & cut into quarters
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) unsalted butter
  • 1 tsp freshly grated ginger
  • 1 tsp vanilla extract or 1 vanilla bean (seeds scraped and added to sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice (nutmeg or cardamom are also delicious, use whatever you prefer)
  • 1 sheet of frozen puff pastry, thawed according to package instructions
  • Vanilla ice cream, for serving


  1. Preheat oven to 375 degrees.
  2. Melt the butter in a 9 or 10-inch oven-safe skillet over medium heat. Add the sugar to the melted butter and cook until the sugar caramelizes to a light amber color, swirling the skillet occasionally to ensure even browning.
  3. Remove skillet from the heat. Add the grated ginger, vanilla & spices and stir to combine.
  4. Arrange the quartered peaches pit side down in the skillet. Fitting as many quarters as snuggly as possible.
  5. Roll the puff pastry sheet out on a lightly floured surface, so that it measures a 12×12 inch square or cut it into a 10″ circle. Gently transfer the rolled out puff pastry to cover the peaches in the skillet. Tuck the overhanging dough around the peaches. Use a sharp knife to slice three small slits in the top of the dough, this will allow excess steam and moisture to escape during baking.
  6. Bake tarte tatin for 35-40 minutes or until the puff pastry is golden and puffy. Remove tarte tatin from the oven and allow the tart to cool for 15 minutes, to allow the caramel thicken.
  7. Run a small, sharp knife along the outer edge of the pastry to loosen it from the pan. Carefully turn out tarte tatin onto a the platter that you would like to serve your tart on (make sure to wear oven mitts).
  8. At this point you can let the tart cool a bit more if it still seems too hot. Serve warm with vanilla ice cream.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Cuisine: French


  • Serving Size: 8 slices