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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
  • 10 mins preparation
  • 25 mins cooking plus cooling
  • Serves 8
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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
  • To serve: pouring cream


  • 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.