Caramel Peach Tart

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150g caster sugar
2 tbsp water
1/2 cup cream
25g butter
6 large freestone peaches
2 sheets  (350g) butter puff pastry

Preheat oven to 200 C.
Place sugar and water in a saucepan over a gentle heat, stir well until sugar dissolves.  Bring to the boil and then continue to boil without stirring until sugar starts to change colour.  Tilt the pan gently so the colour spreads through the sugar.  As the sugar turns from golden to dark amber quickly remove from heat and carefully pour in the cream, take care as it can splatter.   Add butter and mix until smooth.
Rub excess fur from peaches and then cut in half and remove stones.
Pour at least half the caramel over the base of a 26cm flan pan (don’t use a loose bottom pan) making sure the base is covered.  Place peaches skin side down in the pan.
Cover peaches with one sheet of pastry and then cut strips from the second sheet and tuck them around the edges of the pastry to form the sides of tart.  Press the pastry edges together so you get one large piece.  This is easier to achieve with one piece of rolled pastry but I am assuming most people purchase ready rolled sheets.
Place tart in the oven and cook for 20 minutes until pastry is puffed and golden.  Remove from the oven and allow to sit for a few minutes.  Loosen edges with a knife.  Invert tart onto a serving plate so that the peaches are now on the top and the pastry is the base and serve with extra caramel sauce and icecream.

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8 thoughts on “Caramel Peach Tart

  1. Hi when I added the cream and butter to the sugar mix, and stirred it all up, the sugar mix formed lumps that I couldn’t break. As a result the caramel on the finished pie was very runny. What did I do wrong?

  2. Sorry I should have been more specific – your tart pan with holes in the bottom won’t be suitable as yes the caramel will seep through.
    To loosen the pastry you run a knife around the edge of the flan pan so that when you turn the tart out onto a plate it will come out evenly without any edges sticking – does that make sense?
    The pastry covers the peaches and tucks in around the sides.
    Zeetra rather than using canned peaches I would use fresh green apples or pears when peaches are finished.

  3. Hi, Please excuse my ignorance ,but my tart pan has holes in the base …wont the caramel seep out? assuming this is an upside down way of making the tart? Please some one respond…a big birthday comming up of some one who loves peaches.:)

  4. Hi Helen,

    Your peach tart looks very nice in deed.

    Im wondering though, could you use well drained peach halves out of fresh fruit season?


  5. ?? Bit confused, but dying to try it. If the pastry is on the ‘outside’ of the sides of the dish – How would I loosen it after cooking, BEFORE inverting it please? I listen every weekend but 1st visit to the website.