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Oolong Peach Tarte Tatin

By • Updated July 2026
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This Oolong Peach Tarte Tatin takes the beloved French upside-down tart and lifts it with the delicate, floral notes of oolong tea. Ripe peaches are poached briefly in a light oolong infusion, then caramelised in butter and golden sugar directly in your tarte tatin tin before being topped with buttery puff pastry and baked until golden. The tea amplifies the peach's natural stonefruit sweetness without overpowering, and the result is a stunning summer dessert that's both elegant and easy.

The key to a perfect tarte tatin is even, confident caramelisation, and a proper tarte tatin tin makes all the difference. Its heavy base distributes heat evenly on the hob, preventing hot spots that can burn your caramel, and the low, sloped sides make flipping effortless. We've used a milk oolong or a lightly oxidised Taiwanese high-mountain oolong here for their creamy, floral character, but any quality oolong will work beautifully.

Oolong Peach Tarte Tatin
Prep Time25 mins
Cook Time35 mins
ServingsServes 6
DifficultyMedium

Ingredients

  • 200 ml water
  • 2 tsp Oolong Tea (milk oolong or high-mountain oolong)
  • 5–6 ripe Peaches (halved and stoned)
  • 80 g Unsalted Butter
  • 120 g Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 320 g Puff Pastry (all-butter, shop-bought or homemade)
  • Pinch of Sea Salt
Nutrition per serving:
Calories: 385
Fat: 21g
Sugar: 24g
Protein: 4g

Instructions

1
Brew Tea: Bring 200 ml water to 85–90 °C and steep the oolong tea for 3 minutes. Strain and set aside to cool slightly. This infusion will poach the peaches and subtly perfume the caramel.
2
Poach Peaches: Place the halved peaches cut-side down in a wide pan, pour over the warm oolong tea, and simmer gently for 4–5 minutes until just tender. Drain well (reserve the tea if you like—it makes a lovely syrup) and pat the peaches dry with kitchen paper.
3
Caramelise in Tin: In your tarte tatin tin (24–26 cm), melt the butter over medium heat. Add the sugar, vanilla and a pinch of salt, stirring until the sugar dissolves and the mixture turns a pale amber caramel, about 4–5 minutes. Remove from the heat. Arrange the peach halves cut-side up in a snug, circular pattern in the caramel.
4
Top with Pastry: Roll the puff pastry into a circle slightly larger than your tin. Drape it over the peaches and tuck the edges down inside the tin around the fruit, creating a sealed border. Prick the pastry a few times with a fork.
5
Bake: Bake at 200 °C (fan 180 °C) for 25–30 minutes until the pastry is deeply golden and puffed. The caramel will bubble up around the edges—this is perfect.
6
Cool & Flip: Let the tart rest in the tin for 5 minutes, then run a palette knife around the edge. Place a large serving plate over the tin and, holding both firmly, flip in one confident motion. Lift the tin away to reveal glossy, caramelised peaches.
7
Serve: Serve warm or at room temperature with crème fraîche, vanilla ice cream, or a drizzle of the reserved oolong poaching syrup. Any leftovers keep covered at room temperature for a day.

🫖 Equipment You'll Need

A proper tarte tatin tin—a heavy-bottomed, oven-safe pan with low, sloped sides—is essential for this recipe. Its even heat distribution on the hob prevents your caramel from scorching, and the wide diameter and shallow sides make flipping the finished tart safe and dramatic. A flimsy pan will burn the sugar and make turning a nerve-wracking affair; a good tin gives you confidence and a beautiful result every time.

See our tarte tatin tin picks →

Expert Tip: Peach Prep

If your peaches are very ripe and slippery, blanch them for 30 seconds in boiling water before halving—the skins will peel away easily and the flesh will hold its shape better during poaching and caramelising.

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