Peach Tarte Tatin

Serves 6

INGREDIENTS:

150g caster sugar

100ml water

65g unsalted butter

½ vanilla pod, cut lengthwise

6 peaches, halved and pitted

320g ready-made puff pastry

METHOD:

1. Pre-heat the oven to 180oC, 350F or gas mark 5.

2. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-

brown colour. Then stir in the butter and scrape in the seeds from the vanilla pod, and cook for a further 2-3 minutes or until you reach a caramel consistency.

3. Arrange the halved peaches with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with peaches.

4. Roll out the puff pastry so that it covers the peaches in the pan. Place the pastry on top of the peaches and fold the edges under so that you’re tucking in the peaches and use a sharp knife to make three small slits in the centre of the pastry.

5. Put the pan in the preheated oven for 45 minutes.

6. When the tatin is cooked, carefully turn out the tart onto a serving dish.