This recipe created by Nicola Millbank using South African peaches, (available in UK supermarkets until the end of April) blew the socks off my husband.
The flavour and quality of peaches from South Africa is exceptional due to the country’s sunshine, ideal climate and near perfect growing conditions. South African fruit is also an ethical choice because of its role in developing the country in the last 20 years.
Milly’s Real Food by Nicola ‘Milly’ Millbank is available nationwide, HQ/HarperCollins £20.
Photography by Susanna Blavarg.
Let me know if you make it!
- 6 sheets of filo pastry
- 2 tbsp. of unsalted butter, melted
- 120g of caster sugar
- 85g of unsalted butter
- 2 ripe South African peaches, cut into segments
- 2 sprigs of thyme
Preheat the oven to 190C.
In a 20cm ovenproof frying pan, heat the butter and sugar over a medium heat without
stirring until it becomes like caramel.
Lay the sprigs of thyme down in the caramel and top with the peach slices. Cook for a couple
of minutes until softened the remove from the heat.
Lay down a sheet of filo onto the work surface, brush with melted butter and lay another on
top, repeat this process with all 6 sheets and then lay on top of the pan, carefully tucking
the pastry into the pan to create a snug lid. Brush with a little butter and pop into the oven
for 15-20 minutes or until golden brown.
To serve, carefully place a plate on top of the pan and in one swift movement turn it upside
Serve the tarte tatin whole for everyone to dig in with some good quality vanilla ice cream.