Tarte Tatin with peaches

Ingredients for 1 servings:

• 200 g puff pastry
• 4 peaches
• 1 lemon(s), the juice
• 1 packet of vanilla sugar
• 10 g butter
• 30 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the peaches in boiling lemon water for 3 minutes. Then rinse with cold water, carefully peel off the skin, halve the fruit, and remove the stones. Preheat the oven to 220°C. Fold the puff pastry once, roll it out to a thickness of 3 mm, and cut it into a 24 cm circle. The easiest way to do this is to place a round baking pan on top of the pastry and cut along the edge with a knife. Melt the butter in an ovenproof pan (at least 24 cm in diameter), add the sugar and vanilla sugar. As soon as the sugar begins to caramelize, place the peaches in the pan, round side down. Place the pastry circle over the fruit. Bake in the hot oven for approximately 20-25 minutes. The pastry will automatically fold over the edge of the fruit. Note: I could imagine this working well with canned peaches, too.