Peach Tart Tatin

I am having so much fun with this classic French tart. Once you get the hang of the caramel, you can put in anything. Some months ago I made a tomato and garlic Tart Tatin. Next I want to try with bananas!

This dessert uses very few ingredients and is so easy - although still managing to look impressive! I had some leftover peaches that needed eating so yesterday I made this. Perfect eaten warm with a little ice cream on the side.

Ingredients:

1 pack puff pastry
3 fresh peaches
200g white sugar
50g butter

Method:

De-stone and slice the peaches into 1cm slices. Put in a bowl to one side.

Put the sugar into the frying pan with 50ml of water and cook over a medium heat until the colour changes to a golden, fudgy colour. Add the butter and quickly stir in. The butter will cool the caramel, so work quickly. Take off the heat. Put the sliced peaches in the caramel, in a nice circular pattern. Put it back on the heat for a few moments, then take off the heat and allow to cool completely.

Heat the oven to 200 C. Cut the pastry to just a little larger than the top of the pan and lay it over the apples, tucking any bits in. Put in the oven for about 30 minutes until the pastry is golden. Leave to one side to cool for 5 mins and very carefully invert the tart onto a plate - do it quickly as you can as the sauce is runny!

Serve warm with ice cream, cream or hot, sweet custard.