• TO DRINK: Idiom Viognier-Chardonnay 2008, slightly spicy with hints of peach and orange blossom.

    Peach tarte tatin

    Serves: 4
    Cooking Time: 2 hours


    • PASTRY
    • 330g cake flour
    • 5ml (1 tsp) salt
    • 225g butter, chilled and diced
    • 2 large egg yolks
    • 45ml (3 tbsp) iced water
    • 70g butter
    • 170g castor sugar
    • 1,5kg peaches, pitted, skinned and sliced
    • pinch ground nutmeg
    • pinch ground cinnamon



    Preheat the oven to 180ºC.


    For the pastry, sift the flour and salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.


    Mix the egg yolks with the water. Using a flat knife, fold the egg mixture into the flour until combined. Use your hands to press the dough into a flat disc, cover tightly with plastic wrap and refrigerate for 30 minutes.


    For the topping, melt the butter and sugar in a shallow, oven-proof frying pan. Arrange the peaches in a spiral pattern over the melted sugar and sprinkle with the spices. Cook until the peaches are soft and the sugar is light brown, about 40 minutes.


    On a lightly floured surface, roll the pastry into a circle slightly larger than the frying pan. Lay the pastry over the peaches and press down the edges to seal the pan.


    Bake until the pastry is golden, about 25 – 30 minutes. Remove from the oven and rest for 5 minutes before turning out. Serve warm, with clotted cream or fresh whipped cream.

    Shortcrust pastry tends to crumble, so place a board over the pan when turning, or use puff pastry instead.