Little caramelized peach tarts

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 200 g puff or flaky pastry (pâte feuilletée)
• 2 30 g caster sugar
• 3 3 peaches
• 4 50 g butter
• 5 100 g caster sugar
• 6 1 orange
• 7 ½ lemon
• 8 200 g vanilla ice cream
• Total weight: 1,335 grams

Times:

Preparation	Cooking	Start to finish
40 min.	40 min.	1 hour 20 min.

Step by step recipe

• 1: Preheat the oven to 430°F (220°C).
  Roll out the puff pastry and cut circles about 3-4 inches (8-10 cm) diameter, allowing one per peson. A cutter is the best way to do this.
  Lay the circles on a baking sheet and dust with icing sugar. Then lay a second baking sheet or wire rack on top to prevent them puffing up too much in the oven.
• 2: Bake for about 25 minutes until the pastry is nicely browned. Set aside.
• 3: Peel 3 peaches (use the same method as for tomatoes.
  Slice each peach into 8 segments and trim off the inner edge of each one, as this can sometimes be rather hard where it was next to the stone.
• 4: Melt 50 g butter in a large frying pan on high heat, then add 100 g caster sugar.
  Leave to caramelize slightly.
• 5: Add the sliced peaches...
• 6: ...and sauté for 2 or 3 minutes in the caramel.
• 7: Sit a circle of puff pastry on each plate and arrange the peach slices on top.
• 8: Make a syrup by pouring the juice of 1 orange and ½ lemon into the pan (still on high heat).
  Leave to reduce, stirring from time to time, until the syrup thickens.
• 9: Pour over the sliced peaches while still hot.
• 10: Top with a ball or quenelle of vanilla ice cream and serve immediately.

Remarks

This recipe can be varied with other fruits (citrus segments, for example) and different flavours of ice cream. Another delicious combination is white peaches with fresh mint ice-cream.

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