- 400 g ready-made puff pastry
- 2 T butter
- 80 g caster sugar
- 4 peaches, stoned and halved
- Mango sorbet, for serving
Preheat the oven to 190°C.
Roll out the pastry to a thickness of 1 cm and cut out a circle 2 to 4 cm larger than your tart tin. Chill for 30 minutes.
Melt the butter and caster sugar in an ovenproof tart pan. As soon as the mixture turns slightly golden in colour, add the peach halves, skin-side up, filling the pan completely. Cook over a medium heat for 7 to 20 minutes, or until the peaches are tender.
Place the pastry circle over the top of the peaches, tucking in the sides. Cut a small cross in the centre of the pastry to allow excess moisture to escape.
Place the pan in the centre of the oven and bake for 15 to 20 minutes, or until the pastry is cooked and golden brown.
Place a plate over the pan, then turn the pan over in one quick motion to transfer the tart to the dish. Serve warm with a scoop of mango sorbet.
Cook's note: Woolworths sell a delicious mango sorbet, or try your hand at making sorbet at home.