Peach Tarte Tatin
[Vegan]
Author Bio
Lighter versions of comforting dinners and crowd-pleasing desserts.
Maryke Wylde is the founder, blogger, photographer, and...
Lighter versions of comforting dinners and crowd-pleasing desserts.
Maryke Wylde is the founder, blogger, photographer, and recipe writer behind The Wylde Kitchen, a plant-based blog encouraging everyone to add more plant-based meals to their diet. A mother of two growing boys, her mission is to show people it's not hard to cook a variety of vegan food that is delicious and nutritious. Accessible recipes that have been tried and tested await you. Read more about Maryke Wylde
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Discover more recipes with these ingredients
Peach Tarte Tatin [Vegan]
Vegan Peach Tarte Tatin… delicious. You can use apple, pear or apricot for this tart if you don’t have fresh peaches (summer in Australia is the best with fresh peaches in season). The key to this is slow cooking the fruit. It’s a very simple recipe but you need about...
Vegan Peach Tarte Tatin… delicious. You can use apple, pear or apricot for this tart if you don’t have fresh peaches (summer in Australia is the best with fresh peaches in season). The key to this is slow cooking the fruit. It’s a very simple recipe but you need about an hour for the best results.
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Ingredients You Need for Peach Tarte Tatin [Vegan]
How to Prepare Peach Tarte Tatin [Vegan]
- Halve the peaches and remove the pit – cute each half into about 6 more even slices.
- Place in your pan in a circular pattern and add the rest of the ingredients.
- Simmer on a very low heat for about 30-35 minutes until the peaches are super soft.
- Slide onto a baking dish and cover with puff pastry.
- Bake for 15-20 minutes 400ºF until the pastry is golden.
- Carefully invert onto your serving platter.
- This can be served hot or cold.
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