Michael’s peach tarte tatin recipe

June 18, 2025 | The Victoria | 1 minute read

If you love peaches as much as we do, this is a must try! The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for peach tarte tatin. Enjoy! 

Peach tarte tatin (serves 4)

Ingredients

4 peaches
6 oz / 170 g butter
6 oz / 170 g light soft brown sugar
1 sheet ready made puff or rolled pastry, cut into a circle a bit larger than the pan.

Method

1. Put an oven-proof pan on the hob, add butter and sugar and caramelise.
2. Quarter and stone the peaches.
3. Add the peach pieces to the pan, taking care not to splash sugar onto your fingers.
4. Now carefully place the pastry on top and using back of a spoon tuck the edge of the pastry into the pan.
5. Bake at 180c for 8-10 mins or until the pastry in golden and cooked.
6. Remove from the oven and allow to cool slightly before turning out.
7. Serve with a scoop of classic vanilla ice cream, or take some crème fraiche and spoon onto the top.