Peach Tarte Tatin

0:05 Prep | 0:30 Cooking | Serves 4

Ingredients

320g sheet shop-bought puff pastry

30g unsalted butter

2 tbsp caster sugar

2 peaches, stoned and sliced into 16 wedges each

vanilla ice cream, to serve

Method

STEP 1

Heat the oven to 200C/180C fan/gas 4. Use an 18cm ovenproof frying pan as a template to cut out a circle of puff pastry.

STEP 2

Melt the butter in the pan over a low heat, stir in the sugar for a few minutes until it has dissolved, then add the peaches. Cook over a medium-high heat for 5 mins until bubbling and the sauce has thickened.

STEP 3

Remove the pan from the heat, then lay the puff pastry circle on top. Carefully tuck the edges in using a tablespoon. Bake for 25 mins, or until the pastry is golden brown. Leave to stand for 2 mins before turning out onto a plate. Serve with ice cream, if you like.