Serves 4

Ingredients
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



South African peaches are available in UK supermarkets until the end of April.

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.

Recipe created by Author of Milly Cookbook, Nicola Millbank.


  1. Preheat the oven to 190C.
  2. In a 20cm ovenproof frying pan, heat the butter and sugar over a medium heat without stirring until it becomes like caramel.
  3. 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.
  4. 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.
  5. To serve, carefully place a plate on top of the pan and in one swift movement turn it upside down.
  6. Serve the tarte tatin whole for everyone to dig in with some good quality vanilla ice cream.

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