Chefs Cookware PLUS
The kitchenware professionals really use

From The Inquistive Kitchen...Chefs' Cookware Blog

Questions that bubble up when we're cooking
Claire - Chef's Cookware

Peach Tatin Recipe for Emile Henry Tarte Tatin

21st October 2009 14:43

Below is a lovely caramelised peach tart tatin recipe from Emile Henry's own website.

Caramelised Peach Tatin

Temperature: 400° F


  • 1/2 cup sugar
  • 2 tbsp. water
  • 2 tsp. light corn syrup
  • 6 peaches peeled, quartered and pitted
  • 10 oz. sheet frozen all-butter puff pastry, thawed but still cold
  • Vanilla ice cream, for serving


1. Preheat oven to 400°. In the Emile Henry Tarte Tatin Pan, combine sugar, water, corn syrup and bring to a simmer over medium heat. Simmer without stirring until amber caramel forms, about 6 minutes. Spread over bottom of pan. Set peach quarters in caramel, cut sides up.

2. On lightly floured surface, cut puff pastry into a 12 in. round. Place over peaches in Tarte Tatin Pan, bake until pastry is browned and puffed, 28 minutes. Remove pan from oven and let stand for 5 minutes. Invert the peach tart onto Emile Henry Serving Platter and let cool. Cut tart into wedges and serve with vanilla ice cream.

Recent Postings

Other Posting(s) on the Same Topic(s)

Chefs Cookware PLUS (PLUS Online Stores Ltd). T:+44 (0)1363 881174. F:+44 (0)1363 82931. E:email us
Company Number: 3543575. VAT Registration Number: GB 717 8032 36
Natson Mill, Bow, Crediton, Devon EX17 6JE, UK

© PLUS Online Stores Ltd 2005 - 202013 Jul 2020