Peach Tarte Tatin

I couldn't believe how incredibly delicious this was. I couldn't believe how easy it was. This looked and tasted like something one would get in a Five Star Restaurant, not something that I whipped up quickly at home!

It's peach season here in Connecticut and I had a few that were about to become over ripe. So I sliced them up, tossed them in a lemony, buttery brown sugar mixture and arranged them on store bought puff pastry. Couldn't have been easier! I then bought an excellent quality vanilla ice cream (Hagen Daazs -- don't skimp here!) and what resulted was a truly amazing dessert!

You'll need:

1 sheet of puff pastry. (I used Pepperidge Farm's frozen puff pastry)
3 - 4 large peaches, pitted and sliced
2/3 cup of brown sugar
1/4 cup of butter
2 Tbs of lemon juice
Vanilla ice cream

Directions:

Preheat oven to 350 degrees

Take out pastry sheet and thaw.
Once thawed open it up carefully. Set aside.

In a saucepan over medium low heat melt sugar and butter and when all melted add lemon juice. Mix well, remove from heat and pour into mixing bowl. Carefully add peaches, fold them gently into the mixture.

Brush sauce over puff pastry and with a fork poke holes throughout. Carefully arrange peaches so as not to overlap. Too many peaches will prevent the pastry from properly rising. (As happened my first attempt!) Once peaches are placed on pastry lightly brush with more of the sugar mixture. You will not use the entire mixture and will have enough for two tarte tatins if you wish.

(Below picture of my first attempt in oven where it didn't rise properly. Was still delicious though!)

Bake in oven for about 20 minutes.

Let cool before serving and top with vanilla ice cream!

(Plums may be used with or instead of peaches.)