Tarte Tatin flips a 1898 French nuns' caramelized apple accident into a savory Italian riff using peaches, salty Parma ham, and molten burrata.
One Pan Dump Peach, Burrata and Parma Ham Tarte Tatin
Indulge in the mouthwatering harmony of juicy peaches and savory Parma ham, all brought together under a luscious layer of creamy burrata in this One Pan Dump Peach, Burrata, and Parma Ham Tarte Tatin. This easy-to-make dish combines the sweetness of ripe fruit with the richness of cheese, creating a delightful twist on the classic tart. Get ready to impress your taste buds and guests alike with this irresistible savory-sweet masterpiece!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
The Story
This one-pan wonder hijacks France's 1898 Tatin sisters' accidental caramelized apple disaster, drags it to Emilia-Romagna, and swaps apples for peaches while draping the whole thing in Parma ham—proving Italians will crash any French dessert party if there's cured pork and balsamic vinegar involved, creating a savory-sweet diplomatic incident nobody's complaining about.
Regional Twist
Down in Modena, home of the finest balsamic vinegar on Earth, they'd insist on a 12-year aged bottle instead of glaze, and swap standard Parma ham for Prosciutto di Parma DOP aged 24 months, because apparently regular ham is for peasants.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Mint Leavesoptional
- 4 Peaches, 2cm slices
🥩Meat & Seafood(1)
- Parma Hamoptional
🥛Dairy & Eggs(1)
- 50g Butter (3.5 tbsp)
🫙Pantry Staples(1)
- 50g Light Brown Sugar (0.25 cup)
🧂Spices & Seasonings(1)
- Pinch of Salt
🍯Sauces & Condiments(2)
- Drizzle of Balsamic Glazeoptional
- 2 Tbsp Balsamic Vinegar (30 ml)
📦Other(2)
- 1/2 Burrataoptional
- 1 Sheet Pre Rolled Puff Pastry
Nutrition (per serving)
Calories
556
Protein
12g
Carbs
51g
Fat
34g
👨🍳 Instructions
- 1
Melt your butter in a pan over a medium low heat then add your sugar and mix until melted.
- 2
Add your balsamic vinegar and a good pinch of salt then mix quickly until combined.
- 3
Add your peaches to the pan and leave simmer for 5 minutes.
- 4
Then lay your puff pastry over the top, tucking in the edges and pricking all over with a fork.
- 5
Get it in the oven at 180°C for 35 minutes.
- 6
Remove from the oven, leave to stand for 2 minutes, loosen the edges with a spoon then flip out onto a plate.
- 7
Garnish with your burrata, Parma ham, mint leaves and balsamic glaze and enjoy!
💡 Pro Tips
- ✓Heat your pan to 160-170°C before adding the butter-sugar mixture; this prevents the sugar from crystallizing unevenly and ensures a smooth, amber caramel with consistent color across all peach slices.technique160-170°C pan temperature
- ✓Reduce the peach simmer time to 3-4 minutes instead of 5 to prevent pectin breakdown and excess liquid release, which would soften the pastry and cause the tart to weep during inversion.timing3-4 minutes (not 5)
- ✓Prick the pastry with a fork at 2cm intervals rather than randomly; this creates 25-30 small vents that allow steam to escape evenly and prevents the bottom from puffing unevenly, which compromises the structure when flipped.technique2cm spacing, 25-30 vents
- ✓Let the tart rest for 5-7 minutes (not 2) after removing from the oven; this allows the caramel to cool to 65-70°C and set slightly, creating structural integrity so the peaches don't slide when you flip.timing5-7 minutes, 65-70°C
- ✓Add the burrata immediately after plating while the tart is still 45-50°C; the residual heat will soften the cheese's exterior to 30% creamier consistency without melting the interior.timing45-50°C tart temperature
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Tarte Tatin flips a 1898 French nuns' caramelized apple accident into a savory Italian riff using peaches, salty Parma ham, and molten burrata.
One Pan Dump Peach, Burrata and Parma Ham Tarte Tatin
Indulge in the mouthwatering harmony of juicy peaches and savory Parma ham, all brought together under a luscious layer of creamy burrata in this One Pan Dump Peach, Burrata, and Parma Ham Tarte Tatin. This easy-to-make dish combines the sweetness of ripe fruit with the richness of cheese, creating a delightful twist on the classic tart. Get ready to impress your taste buds and guests alike with this irresistible savory-sweet masterpiece!
The Story
This one-pan wonder hijacks France's 1898 Tatin sisters' accidental caramelized apple disaster, drags it to Emilia-Romagna, and swaps apples for peaches while draping the whole thing in Parma ham—proving Italians will crash any French dessert party if there's cured pork and balsamic vinegar involved, creating a savory-sweet diplomatic incident nobody's complaining about.
Regional Twist
Down in Modena, home of the finest balsamic vinegar on Earth, they'd insist on a 12-year aged bottle instead of glaze, and swap standard Parma ham for Prosciutto di Parma DOP aged 24 months, because apparently regular ham is for peasants.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Mint Leavesoptional
- 4 Peaches, 2cm slices
🥩Meat & Seafood(1)
- Parma Hamoptional
🥛Dairy & Eggs(1)
- 50g Butter (3.5 tbsp)
🫙Pantry Staples(1)
- 50g Light Brown Sugar (0.25 cup)
🧂Spices & Seasonings(1)
- Pinch of Salt
🍯Sauces & Condiments(2)
- Drizzle of Balsamic Glazeoptional
- 2 Tbsp Balsamic Vinegar (30 ml)
📦Other(2)
- 1/2 Burrataoptional
- 1 Sheet Pre Rolled Puff Pastry
Nutrition (per serving)
Calories
556
Protein
12g
Carbs
51g
Fat
34g
👨🍳 Instructions
- 1
Melt your butter in a pan over a medium low heat then add your sugar and mix until melted.
- 2
Add your balsamic vinegar and a good pinch of salt then mix quickly until combined.
- 3
Add your peaches to the pan and leave simmer for 5 minutes.
- 4
Then lay your puff pastry over the top, tucking in the edges and pricking all over with a fork.
- 5
Get it in the oven at 180°C for 35 minutes.
- 6
Remove from the oven, leave to stand for 2 minutes, loosen the edges with a spoon then flip out onto a plate.
- 7
Garnish with your burrata, Parma ham, mint leaves and balsamic glaze and enjoy!
💡 Pro Tips
- ✓Heat your pan to 160-170°C before adding the butter-sugar mixture; this prevents the sugar from crystallizing unevenly and ensures a smooth, amber caramel with consistent color across all peach slices.technique160-170°C pan temperature
- ✓Reduce the peach simmer time to 3-4 minutes instead of 5 to prevent pectin breakdown and excess liquid release, which would soften the pastry and cause the tart to weep during inversion.timing3-4 minutes (not 5)
- ✓Prick the pastry with a fork at 2cm intervals rather than randomly; this creates 25-30 small vents that allow steam to escape evenly and prevents the bottom from puffing unevenly, which compromises the structure when flipped.technique2cm spacing, 25-30 vents
- ✓Let the tart rest for 5-7 minutes (not 2) after removing from the oven; this allows the caramel to cool to 65-70°C and set slightly, creating structural integrity so the peaches don't slide when you flip.timing5-7 minutes, 65-70°C
- ✓Add the burrata immediately after plating while the tart is still 45-50°C; the residual heat will soften the cheese's exterior to 30% creamier consistency without melting the interior.timing45-50°C tart temperature