This is a really easy dessert that is sweet and savoury all in one. Although it seems like an odd combination those little sprigs of rosemary on top of this tart add an element of flavour that works so well with the deliciously ripe peaches and buttery puff pastry that you might even want to go back for seconds......or thirds........................or fourths. OK.....ENOUGH!
Serves 6
You will need:
6 ripe peaches
1/3 cup of castor sugar
20gm of butter, chopped
3 sprigs of rosemary
1 sheet frozen puff pastry, thawed
1 egg for basting
Pre heat the oven to 220 degrees
To peel the peaches make a little cross in the top of each peach with a pairing knife. place them in a saucepan and gently heat. Turn the heat off before it boils and allow the peaches to stand for 5 minutes. drain and allow to cool enough that you can handle them and the skin should peel away nice and easy. Once peeled, halve the peaches and remove the pip.
In a 26cm fry pan gradually heat the sugar, swirling frequently until it has melted and caramelised. This should take around five minutes and you really need to watch it as it can burn. Add the butter and rosemary and swirl to combine.
Place the peaches in the pan, cheek side down and top with the puff pastry. Tuck all the sides in and brush the top with the egg wash. Bake in the oven for 20-25 minutes or until golden and puffy.
Allow to stand for 5 minutes before placing a plate on top of the tart and carefully flipping (the caramel will be really hot) the tart onto the serving plate. Serve with a delicious dollop of vanilla ice cream or some wickedly rich double cream........
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