Looking for a refreshing dessert using the peach while it is in season, that is a little indulgent but still fresh?

Alice Lindley

Alice Lindley

Passionate foodie

Got something tasty you'd like to share? email me at tastybites@bmag.com.au

Make the most of the season and the abundance of stone fruit by making this delicious Peach Tarte Tatin.





375g butter puff pastry (cut to a circle, just larger than the pan) – Careme All Butter Puff Pastry is a great option!

5 peaches, halved

90g caster sugar

15g melted butter

Ice cream, or double cream, to serve



Preheat the oven to 200C. Place the sugar in a 24cm ovenproof frying pan, and put over a medium flame. Allow the sugar to caramelise, until you achieve a nice golden colour. Add in half the butter and mix with the caramel until just combined. Arrange the peach halves in the pan, round side down, and brush with the remaining butter. Place the pan in the oven for 10 minutes, or until the peaches are just beginning to soften. Bring the pan out and place the pastry over the top, tucking it down around the sides of the pan (get this done quickly – don’t worry about being too precise). Turn the oven temperature up to 210C, and bake for 20 minutes, or until the pastry has risen and is golden. Serve with good-quality vanilla ice cream, or double cream. Enjoy!