Ingredients

Tarte Tatin

• 400g puff pastry
• 75g unsalted butter
• 175g caster sugar
• 1kg peaches (just ripe and still firm), stoned and quartered (the quantity of peaches will vary according to the size of the pan)

To Serve

• 200g creme fraiche or clotted cream or extra thick double cream

Method

1. Tarte Tatin: Roll out the puff pastry to .5mm-1cm thickness and cut out a circle 2-4 centimetres larger than the pan the you are using. Refrigerate the pastry for at least 30 minutes.
2. Preheat an oven to 220°C. Melt the butter in the pan, then sprinkle over the caster sugar. Place the peach quarters in circles, so that they fill the whole pan compactly. Place the pan over a low heat and leave to cook for 10 minutes, so that butter and sugar has caramelised and the peaches are tender.
3. Remove the pastry from the fridge and place it over the top of the peaches, tucking in to the sides around the peaches. Place the pan into the centre shelf of the oven and leave it to cook for 15-20 minutes until the pastry is cooked and golden brown.
4. Remove the pan from the stove and leave it to stand fro 5 minutes. Place a plate over the pan, turn the pan over in one quick but careful motion to turn it out onto the dish. The peaches should be golden with caramelised sugar. Any peach that sticks to the pan remove carefully with a palate knife and place it on the tart. Keep warm until ready to serve.
5. To Serve: Serve slices of the tart warm with a dollop of creme fraiche, clotted cream or extra thick double cream.