- 1/2 cup sugar
- 2 tbsp. water
- 2 tsp. light corn syrup
- 6 peaches peeled, quartered and pitted
- 10 oz. sheet frozen all-buter puff pastry, thawed but still cold
- vanilla ice cream, for serving
1. Preheat oven to 400°. In Emile Henry® Tarte Tatin Pan, combine sugar, water, corn syrup and bring to a simmer over medium heat. Simmer without stirring until amber caramel forms, about 6 minutes. Spread over bottom of pan. Set peach quarters in caramel, cut sides up. 2. On lightly floured surface, cut puff pastry into a 12 in. round. Place over peaches in Tarte Tatin Pan, bake until pastry is browned and puffed, 28 minutes. Remove pan from oven and let stand for 5 minutes. Invert the peach tart onto Emile Henry® Serving Platter and let cool. Cut tart into wedges and serve with vanilla ice cream.