Flat peach tatin with elderflower liqueur


As I have had some friends visiting from Paris for dinner I decided to present them with a variation of a dessert they know very well. 🙂


6 flat peaches (no stones) and cut in half
150 gr of butter
170gr of light brown sugar
1 tsp of vanilla essence
Zest of 1 lemon
2 tbsp of elderflower liqueur

270gr of good quality puff pastry


Pre-heat the oven at 190 C.

In a deep frying pan with a metal handle, melt the butter with the sugar. When it starts to slightly caramelise place the peaches skins down and let them cook for 8 minutes. Add the vanilla essence. Remove from the hob and sprinkle with the zest of lemon and the liqueur.

Roll out the pastry onto a flat surface and cut a circle which will fully cover the diameter of the pan. Tuck the pastry into the peaches and place in the oven for 15-18 minutes or until it has risen and became golden.

Serve warm with a scoop of vanilla icecream or with a spoonful of creme fraiche.


3 responses to “Flat peach tatin with elderflower liqueur

  1. Hi Miguel, this looks amazing. I’m a little confused by the term “flat peaches”. Do you mean non-clingstone peaches where the stone comes out easily? I would love to make this dish in our Australian summer, which is on the way!

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