Peach Tarte Tatin

Source: Jan Taylor

1/2 cup granulated sugar
1/4 cup (1/2 stick) butter, softened
6 medium peaches
1 sheet frozen puff pastry, thawed

Preheat oven to 425 degrees F.

Place sugar and butter in a 9-inch oven proof skillet. Cook over medium-high heat, stirring constantly, until sugar dissolves, 2-3 minutes. Remove from heat.

To peel fresh peaches, dip them in boiling water for 20-30 seconds, then place in cold water. Slip skins from peaches; remove pits and cut into slices.

Arrange peach slices around edge or skillet and in center, covering completely. Cook over medium-high heat until juices begin to thicken, about 10 minutes.

Roll puff pastry on a lightly floured surface to form a 9-inch round. Remove skillet from heat. Place pastry over peaches. Cut several slits in pastry for steam to escape.

Bake tart until pastry is golden and juices have thickened, 20-25 minutes. Cool 10 minutes. Carefully invert tart from skillet onto ovenproof serving plate. Serve warm.