Ingredients
Serves 8120 gm caster sugar
20 gm butter, coarsely chopped
3 rosemary sprigs
1 butter puff pastry sheet (375gm)
5 peaches, halved
To serve: double cream
Method
This summer’s take on an otherwise autumnal dessert is to die for – the rosemary adds a nice savoury note to the sweet tart. We’ve served it warm with runny cream, but it’s also good with some very rich vanilla-bean ice-cream or a simple dollop of double cream.
Preheat oven to 250°C.
Heat sugar in a 24cm-diameter ovenproof frying pan and swirl occasionally until melted and caramelised (3-5 minutes).
Add butter and rosemary and swirl to combine, then add peaches, skin-side down, and remove from heat.
Cut pastry to a round slightly larger than top of pan, place over peaches, tuck in edges carefully and quickly, then bake until puffed and golden (15-20 minutes).
Cool in pan for 5 minutes, then invert onto a plate (be careful as caramel will be very hot).
Serve warm with cream.
Recipe taken from Gourmet Traveller www.gourmettraveller.com.au