RECIPE | Peach & Tomato Tarte Tatin

Peach & Tomato Tarte Tatin



Umami-packed tomatoes add a cheeky twist to this classic Tarte Tatin. The tomatoes mix remarkably well with the ripe peaches.



170 g / 3⁄4 cup plus 2 tablespoons caster/ granulated sugar (plus 2 tablespoons extra if needed)
50 g / 3 tablespoons butter
400 g / 14 oz. sweet cherry or baby plum tomatoes, halved
2 peaches, pitted and cut into 9 wedges each
1 small sprig of thyme
freshly ground black pepper
1 sheet puff pastry, rolled out slightly bigger than your pan
sour cream or a half-half mixture of soft goat’s cheese and sour cream, to serve
ovenproof 30-cm / 12-in. Tarte Tatin pan


  1. Preheat the oven to 200°C (400°F) Gas 6.
  2. Put the sugar into the tarte tatin pan and place on a medium heat. Allow the sugar to melt, but shake the pan occasionally to prevent it from burning. Once melted, let it bubble until it turns a light amber-brown colour, forming a caramel.
  3. Immediately take the pan off the heat and add the butter carefully. Stir in until melted.
  4. Arrange the tomatoes and the peaches into the pan, skin-side down into a pattern. Fit as many tomatoes as you can – you might not need them all. If your peaches are quite sharp, sprinkle over the extra 2 tablespoons of sugar. Lay the thyme over the top of the fruit and season all over with some freshly ground black pepper.
  5. Cover with the pastry.Tuck in the edges of the pastry into the inside of the pan, including the overhang which will create a delicious crust. Prick a few small holes into the pastry with a fork. Transfer to the preheated oven and bake for 40 minutes.
  6. Allow to cool for about 10 minutes. If there seems to be a lot of excess juice, carefully drain some off before turning the tarte out onto a serving plate. Allow the tarte to cool a little, as this allows the hot caramel to set slightly. Serve warm with sour cream or goat’s cheese and sour cream mix.