Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Upside Down Peach Tart

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:15
  • Bake Time: 45 to 50 minutes
  • Chill Time: 15 minutes

Ingredients

  • 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 corn starch
  • 1/2 teaspoon ground ginger
  • 1 (-inch) refrigerated pie crust
  • Sweetened whipped cream, if desired

Directions

  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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Caramel Budino with Sea Salt Caramel Sauce

Cinnamon Streusel Sweet Potato Pie

Hazelnut Fig Tart

You May Also Like

Caramel Budino with Sea Salt Caramel Sauce

Cinnamon Streusel Sweet Potato Pie

Hazelnut Fig Tart
print image

Upside Down Peach Tart

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

Ingredients

  • 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 corn starch
  • 1/2 teaspoon ground ginger
  • 1 (-inch) refrigerated pie crust
  • Sweetened whipped cream if desired

Directions

  • Preheat oven to 425°F.
  • 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.
  • 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.
  • Place a large plate over pie. Invert pie and plate. Remove cake pan and serve pie warm with sweetened whipped cream.