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Peach melba tatin

Peach melba tatin

In this recipe by Nicola Lamb, she's mashed one old-school summer dessert, peach melba, with the equally iconic tarte tatin. Nestled under crisp puff pastry as they cook, the peaches bathe in a buttery vanilla sauce brightened with a touch of vinegar. There’s zing aplenty from the quick lemony raspberry sauce, which is spooned over vanilla ice cream. 

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  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins
  • Plusstanding

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  • 30g unsalted butter
  • 2 tsp vanilla bean paste or ½ vanilla pod, seeds scraped
  • 1 bay leaf (optional)
  • 1 tsp white wine vinegar or cider vinegar
  • 50g caster sugar
  • ½ tsp sea salt flakes
  • 4 ripe peaches, stoned and quartered (500-600g prepared weight)
  • 320g sheet all butter puff pastry
  • Vanilla ice cream, to serve

Raspberry sauce

  • 150g raspberries
  • 40g caster sugar
  • ½ lemon juice (about 1 tsp)
  • ¾ tsp cornflour


  1. For the raspberry sauce, tip the raspberries, sugar and lemon juice into a small pan and set over a low-medium heat; simmer until the raspberries have completely broken down (5-8 minutes). Meanwhile, in a small bowl, mix together the cornflour and 2 tsp water. Stir into the raspberry mixture and simmer for about 30 seconds, until thickened. Set aside to cool completely (keep in the fridge for up to 1 week).

  2. Preheat the oven to 220°C, gas mark 7. In a 23cm-diameter ovenproof frying pan or tarte tatin dish, melt the butter with the vanilla seeds and bay leaf (if using) over a medium heat until foamy. Add the vinegar, sugar and salt flakes, stirring briefly (the sugar will be clumpy).

  3. Arrange the peach quarters skin-side-down in the pan and cook for 5 minutes, allowing the juice of the peaches to release. Flip the peaches over and cook for a further 5 minutes, letting the sauce bubble away and turn a light golden. The peaches are ready when they can be easily pierced with a sharp knife with very little resistance. Turn off the heat and nudge all the peaches as close together as possible.

  4. Cut a 23cm circle from the pastry and lay on top of the peaches, tucking it in around the edges. Cut 5-6 vent holes in the top with the tip of a sharp knife. Bake for 25-30 minutes or until the crust is deep golden. Leave to settle for 5-10 minutes before carefully flipping out onto a serving plate. Scrape any juices left in the pan onto the tart. Serve with scoops of ice cream and a generous drizzle of raspberry sauce.

Cook’s tip

Juicy peaches require less time on the hob, while firmer fruits may need a bit longer to encourage them to release their juices. 


Typical values per serving when made using specific products in recipe


2,020kJ/ 483kcals



Saturated Fat












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5 out of 5 stars1 rating