Upside Down Peach Tart

Fresh from the oven, warm peaches topped with whipped cream are a hit for dessert or mid morning coffee.

Quick Facts

Prep Time: 15 minutes
Chill Time: 15 minutes
Bake Time: 45 to 50 minutes
Yield: 8 servings


  • 5 large peaches, peeled and sliced OR 5 cups frozen sliced peaches, thawed
  • 1/3 cup Karo® Dark Corn Syrup
  • 3 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 tablespoon Argo® Corn Starch
  • 1/2 teaspoon ground ginger
  • 1 (9-inch) refrigerated pie crust
  • Sweetened whipped cream, if desired


  1. Preheat oven to 425°F.
  2. Spray cooking spray on the bottom and sides of a 9-inch round cake pan. Combine corn syrup, butter, brown sugar, corn starch and ginger in a small bowl. Spread about a third of this mixture onto bottom of the prepared pan. Using half the peaches, arrange a layer of slices daisy fashion over the bottom; drizzle with half of the remaining syrup mixture. Arrange the remaining peach slices in similar style on the first; drizzle with remaining syrup mixture.
  3. Unroll crust, place on top of peaches and tuck in the edges. Bake 15 minutes. Reduce heat to 375°F. Bake 30 to 35 minutes longer until crust is golden brown and peaches are tender. Remove from oven and cool 15 minutes.
  4. Place a large plate over pie. Invert pie and plate. Remove cake pan and serve pie warm with sweetened whipped cream.