The slits will ensure a crisp pastry and caramelized, syrupy fruit underneath! Otherwise, the moisture will make the fruit and the pastry soggy. Very important: Be sure to create 2 slits in the center of the pastry to allow the steam to escape.This will prevent the caramel from seeping out while the tarte bakes. Then press the pastry gently against the sides of the pan to adhere.Once the pan has cooled down, place the puff pastry circle on top, and tuck under the edges so it's nice and snug.Allow the pan to cool for at least 5 minutes before attempting to place the puff pastry on top.Simmer the peaches for at least 5 minutes, the mixture should become syrupy and the peaches should become tender.

They will shrink down a bit as they simmer so really pack them tightly together. The peaches should fit snugly but not overlap.Slice the peaches into ¼' slices and arrange them in an escargot pattern in the pan.Once melted you'll add the apricot jam for a nice tart kick which will balance out the sweetness of the caramel. Create a caramel sauce with equal parts butter and brown sugar.If a baking sheet doesn't fit in your fridge you can also place it on a large plate, the idea is to keep the pastry flat while it chills.Transfer the pastry onto a baking sheet and keep it refrigerated until ready to use.It will also form the crust once the tarte has been baked and flipped over. The border will be tucked under the peaches to seal in the caramel.Place the skillet on top of the puff pastry and slice a circle around it, leaving about ½' border.For this recipe I'm using a 10' non-stick pan.But if using extract, you'll need 1 teaspoon. I buy all my vanilla beans on Amazon because the quality is better and they are more affordable than what you'll find in the store. Vanilla For 'special-occasion whipped cream' I use 2 vanilla beans, instead of extract.Powdered Sugar I prefer to sweeten my whipped cream with powdered sugar, over granulated sugar, because it dissolves better into the heavy cream and won't leave any graininess.Or you could also serve good-quality vanilla ice cream instead. But it is a wonderful compliment to the richness of the tarte. Heavy Cream The whipped cream is optional with this dessert.The jam also helps to balance out the sweetness of the caramel. Apricot Jam I love to add a little dollop of apricot jam to the caramel as it simmers to create a delicious tartness to this dessert.Brown Sugar The brown sugar, thanks to its added molasses content, will create a wonderful syrupy caramel that will set into the tart as it bakes.If you live outside the States then I would use unsalted butter. Butter If you live in the U.S.A I say use salted butter since it's really not 'salty' but just more flavorful.This will allow them to hold their shape as they bake. Fresh Peaches The peaches should be slightly ripe but also a bit firm to the touch.The size of the puff pastry sheet works perfectly for topping a 10-inch non-stick skillet. Jus-Rol Puff Pastry This is one of my favorite brands of puff pastry! I love how easy it is to use, and how beautifully it puffs up! I also love the way it comes rolled up in oven-safe parchment paper ready for baking if needed.Subscribe to My YouTube Channel and Never Miss a Recipe! The Ingredients:

Peach tart french