Ingredients

1 8-10 inch pan

1 puff pastry sheet, cut to the diameter of the pan

1/2 cup sugar

5 T unsalted butter

seasonal fruit (peaches, nectarines, apples, pears), sliced

Preparation

  1. Defrost the puff pastry on a smooth surface. Place the pan upside down on the pastry and cut around the diameter of the pan.
  2. Put butter and sugar in the pan and place over medium high heat, until it bubbles and a caramel forms.
  3. Put sliced fruit into the pan, on top of the caramel.
  4. Place the round of puff pastry on top of the fruit.
  5. Bake in a preheated 350 degree oven until the crust is golden, approximately 12-15 minutes. Remove from oven.
  6. Place a plate over the top of the tatin and quickly flip over onto plate so pastry is on the bottom.
  7. Serve warm with vanilla ice cream.