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1
Melt the butter in a saucepan until it bubbles.
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2
Add the sugar and stir with a wooden spoon until smooth.
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3
Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside.
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4
Continue simmering until caramel in color, about 5 minutes.
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5
The mixture might not look smooth and blended at this point.
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6
Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more.
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7
Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet.
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8
Pour 2 tablespoons of caramel into the bottom of each ramekin.
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9
Arrange 1 peach half in each ramekin.
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10
Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes.
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11
(The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight.
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12
Bring to room temperature before proceeding.)
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13
Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking).
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14
Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more.
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15
Let cool at least 1 hour or up to 8 hours.
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16
When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat.
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17
Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.
