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Peach and rosemary tarte Tatin with runny cream

Australian Gourmet Traveller dessert recipe for peach and rosemary tarte Tatin with runny cream.

By Lisa Featherby
  • Serves 8
  • 10 mins preparation
  • 25 mins cooking plus cooling
Peach and rosemary tarte Tatin with runny cream
Peach and rosemary tarte Tatin with runny cream

This summer's take on an otherwise autumnal dessert is to die for - the rosemary adds a nice savoury note to the sweet tart. We've served it warm with runny cream, but it's also good with some very rich vanilla-bean ice-cream or a simple dollop of double cream.


  • 120 gm caster sugar
  • 20 gm butter, coarsely chopped
  • 3 rosemary sprigs
  • 1 butter puff pastry sheet (375gm; see note)
  • 5 peaches, halved


  • 1
    Preheat oven to 250C. Heat sugar in a 24cm-diameter ovenproof frying pan and swirl occasionally until melted and caramelised (3-5 minutes). Add butter and rosemary and swirl to combine, then add peaches, skin-side down, and remove from heat. Cut pastry to a round slightly larger than top of pan, place over peaches, tuck in edges carefully and quickly, then bake until puffed and golden (15-20 minutes). Cool in pan for 5 minutes, then invert onto a plate (be careful as caramel will be very hot). Serve warm with pouring cream.


Note Use Carême butter puff pastry where available.