Recipe by NurseJaney
This is just a tad different from any listed here. It came from "Food and Wine", Jonathan Benno. Store-bought puff pastry and an uncomplicated caramel make this "sublime and surprisingly fast" dessert. It is mindful of homey cobblers but with refinement of classic French apple tarte Tatin. Recipe calls for :freestone" peaches, Zaar will not accept.
Top Review by Heydarl
I made this exactly to the recipe & the result was lovely. A great dessert that was wonderful with ice cream. Thanks NurseJaney for sharing this recipe. Made for Aus/NZ Recipe Swap Feb 2009
- 1⁄4 cup sugar
- 1 tablespoon water
- 1 teaspoon light corn syrup
- 4 fresh peaches, peeled, halved, pitted (7 halves)
- 1 sheet frozen puff pastry, thawed but very cold
- vanilla ice cream, for serving
Directions See How It's Made
- Preheat oven to 400 * F.
- Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
- Simmer without stirring until an amber caramel forms, about 6 minutes.
- Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !), tilting to coat the bottom.
- Set peach halves in caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
- Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
- Remove the skillet from the oven and let stand for 5 minutes.
- Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
- Cut the tart into wedges and serve with vanilla ice cream.