TINNED PEACH TARTE TATIN WITH PEACH BUTTERSCOTCH SAUCE

Transform that tin of fruit in your cupboard into a dessert worthy of a real celebration.

Preparation time 20 mins Cooking time 40 mins Serves 6

2 x 825g tins peach slices in juice 3/4˜ cup caster sugar

100g unsalted bušer, chopped 1 tsp vanilla extract

2 sheets puff pastry

1/2 cup brown sugar 300ml cream

Vanilla ice-cream, to serve

STEP 1 Preheat oven to 190°C fan-forced (210°C conventional). Drain peaches well, reserving liquid from tins, then pat peaches dry with paper towel (it’s important they’re dried well to absorb caramel sauce). Put caster sugar in a 26cm frying pan and set over high heat, cooking until a medium-dark caramel forms. Remove from heat and stir in half of the bu”er and vanilla.

STEP 2 Arrange peach slices on top of caramel. Place pastry sheets on top of each other, then roll out. Trim to a 30cm circle and drape over top, tucking in edges. Bake for 30 minutes, until pastry is deep golden and crisp.

STEP 3 Meanwhile, pour peach liquid into a saucepan and boil to reduce by half. Add brown sugar, cream and remaining bu”er, then boil until thickened, whisking constantly.

STEP 4 Invert tart onto a pla”er, then serve with bu”erscotch sauce and vanilla ice-cream.