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Peach Tarte Tatin

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Simple Peach Tarte Tatin (upside down peach tart)

Golden, glossy, and irresistibly fragrant, this Peach Tarte Tatin captures summer at its peak with El Navarrico Whole Preserved Peaches — harvested and bottled in Spain at the height of the season. It's baked upside-down with Norohy vanilla, rosemary, and buttery puff pastry enriched with Lescure butter. Finish with Velvet Fields Honeycomb.
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Equipment

  • Lined baking tray, or round tin pan 15 cm approx

Ingredients
  

  • 2 sheets puff pastry, sandwiched with Lescure butter in between and (cut into one large thick round).
  • 5 tbsp Lescure butter
  • 3 El Navarrico Whole Summer Preserved Peaches, halved and drained
  • 1 Norohy Vanilla Pod, split
  •  2 tbsp caster sugar (plus extra to top pastry)
  • 3-5 fresh rosemary sprigs (for tart) + extra rosemary sprigs, for garnish
  • Velvet Fields Honeycomb, to serve    

Instructions
 

  • Sandwich the pastry sheets with a thin spread of butter between them, cut into a large round, approximately 15-20cm is ideal. Chill until needed.
  • Line baking tray, or baking tin with baking paper. Sprinkle over the caster sugar, add the split vanilla bean (seeds and pod).
  • Place the peach halves cut-side up, round side down, on the sugared tray. Dot the peaches with small pieces of butter and tuck the rosemary leaves between them.
  • Lay pastry over the peaches, gently tuck the edges down and crimp lightly to seal. Sprinkle the remaining 1 tbsp caster sugar over the pastry.
  • Bake at 190 °C (fan 170 °C) for about 45 minutes, or until the pastry is golden. Reduce the heat to 160C and continue to bake for another 20 mins to allow the pastry to crisp up.
  • Remove from the oven and rest for a minimum of 20 minutes to allow the caramel to settle.
  • Place a serving plate over the tart and flip it upside down so the peaches are on top.
  • Garnish with pieces of honeycomb and extra rosemary sprigs, before serving.

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