Ingredients

  • 1 teaspoon light corn syrup
  • 3 medium freestone peaches—peeled, halved and pitted
  • 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold
  • 1/4 cup sugar
  • Vanilla ice cream, for serving
  • 1 tablespoon water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 40
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Step 2

  • In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes.
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  • Length: 6 minutes

Step 3

  • Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
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Step 4

  • On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes.
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  • Length: 28 minutes

Step 5

  • Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly.
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  • Length: 5 minutes

Step 6

  • Cut the tart into wedges and serve with vanilla ice cream.
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