Summary

Ingredients

• 200 g puff pastry, frozen
• 4 peach (s), ripe or well drained from the can
• 1 lemon (s), juice it
• 1 vanilla pod (s)
• 15 g butter
• 40 g suar

For the cream:

• 125 ml cream
• 150 g crème fraîche
• 2 tablespoon syrup (currant = currant)

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Instructions

1. Let the puff pastry thaw. Put the peaches in boiling lemon water for 3 minutes, then rinse in ice water, carefully peel off the skin, halve and remove the pits from the fruit.
2. Preheat the oven to 220 ° C.
3. Fold the puff pastry once, roll it out 3 mm thick and cut into a circle with a diameter of 24 cm. The easiest way is to put the round baking pan on the dough and cut the circle with the knife along the edge.
4. Halve the vanilla pod lengthways and scrape out the pulp. In an ovenproof pan (it should be at least 24 cm in diameter) melt the butter, add the sugar and the vanilla pulp that has been scraped out. As soon as the sugar starts to caramelize, place the peaches in the pan with the round side down. Place the puff pastry circle over the fruit and bake for 20-25 minutes at 220 ° C. The dough automatically turns over the edge of the fruit.
5. Whip the cream and mix with the creme fraiche. Pull currant syrup into the cream to create a structure.
6. Put a large plate over the finished tart and turn both over at the same time to turn the tart out. Spread the currant cream on the tart. It will be most beautiful if you spread it rustic and not smooth.