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Peach Tarte Tatin


 Peach Tarte Tatin

This really looks like a tasty tarte



2/3 cup of sugar

3 tbs. of water

2 tbs. of light corn syrup

2 tbs. of unsalted butter

1 tbs. of fresh lemon juice

1/8 tsp. of salt

5 medium unpeeled peaches, quartered and pitted

1 sheet frozen puff pastry, thawed

Whipped cream




Preheat oven to 375 f. Combine sugar, 3 tbs. of water, and light corn syrup in a small nonstick skillet.

Stir over medium heat until sugar dissolves. Increase heat, boil without stirring until syrup is an amber color,

occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes.

Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Place peaches in circles

atop caramel covering caramel completely.

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