Peach Tarte Tatin

by Edward Daniel
Caption of Peach Tarte Tatin. Image by Edward Daniel (c).

Peach Tarte Tatin is a favourite of mine. This pastry dough as a soft biscuity texture that goes well with the peaches. This dish is gluten-free, though it can be used with regular plain flour instead, for those that are not coeliacs. Peaches are a good source of flavonoid poly phenolic antioxidants.

Caption of Peach Tarte Tatin. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For syrup
  • 125g unrefined raw cane sugar
  • 100ml filtered water
  • 4/6 ripe peaches (deseeded and halved) – depending on size
  • For pastry
  • 250g gluten free plain flour
  • 50g coconut oil, softened
  • 50g vegetable fat shortening
  • Pinch of salt
  • 125g unrefined raw cane sugar
  • 2tsb chia seeds
  • 100ml filtered water
  • 20 x 20cm circular pyrex dish


  1. Preheat the oven to 180 °C. Gas mark 4
  2. Place the sugar and water into a glass pyrex dish and cook over a low heat. Allow the sugar to dissolve. Boil until it thinks into a syrup.
  3. Add the peaches with there skin facing the dish. Cook for about 5 minutes. The peaches should soften. Then turn the peaches over once and cook for a further 5 minutes.
  4. In a large bowl sift the flour. Add a pinch of salt.
  5. Add the butter and shortening to the flour. The flour should be crumbly.
  6. Add the sugar and combine well.
  7. Grind the chia seeds and add the 100ml water. Combine until it thickens. Add to the dough. Keep kneading until the dough has a soft consistency.
  8. Roll out the dough and place over the peaches.
  9. Bake in the oven for about 20 minutes until golden brown.
  10. Allow to cool for 5 minutes before turning out by placing an inverted plate over the dish and in one quick movement, turn the dish over.
  11. Serve warm or cold.


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1 comment

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