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1
Place a rack in the center of the over and preheat the oven to 400F.
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2
Place the puff pastry sheet on an un-greased baking sheet and set aside.
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3
Peel and slice the peaches.
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4
Place the sliced peaches, sugar, and cinnamon, if using, in a small bowl and stir to combine.
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5
Spoon the peaches into the center of the puff pasty, leaving a 1-inch border around the edges.
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6
Dot the top of the peaches with butter, if using.
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7
Gently fold the edges of the puff pastry up around the peaches.
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8
Sprinkle the pastry and peaches with the reserved 1 tablespoon of sugar.
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9
Bake the tart until the pastry puffs up around the edges and is well browned, 2832 minutes.
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10
Remove the tart from the oven and let cool slightly, about 5 minutes.
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11
Slice the tart into rectangular pieces.
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12
Serve the tart in shallow bowls, topped with vanilla ice cream or a drizzling of heavy cream.
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13
Variations:
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14
Try substituting 1 cup of fresh blueberries for 1 cup of the peaches.
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15
Sprinkle 1/4 cup of finely chopped pecans on top of the tart before baking it.
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16
Omit the cinnamon and add nutmeg or nothing at all.
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17
Sprinkle 1/4 cup of fresh raspberries and another 1 tablespoon of sugar on top of the peaches before baking the tart.
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18
Drain the peaches and sugar mixture well.
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19
Spread the pastry with lemon curd, then top it with the peaches.
