Peach tarte tatin

This pudding makes it look like you’ve spent a summer in France learning the arts of the pâtissier, but it’s simply shop-bought puff pastry and peaches

Prep:5 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 334
fat 19g
saturates 10g
carbs 35g
sugars 0g
fibre 1g
protein 4g
salt 0.4g

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 (optional)

Method

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. 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.
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.

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