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1
Preheat oven to 375F.
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2
Combine sugar, 3 tablespoons water, and light corn syrup in small nonstick skillet.
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3
Stir over medium heat until sugar dissolves.
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4
Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes.
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5
Remove from heat.
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6
Quickly stir in unsalted butter, fresh lemon juice, and salt.
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7
Immediately pour caramel into nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides.
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8
Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely.
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9
Bake until peaches are just tender, about 30 minutes.
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10
Remove cake pan from oven.
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11
Roll out puff pastry sheet on lightly floured work surface to 12-inch square.
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12
Using 10-inch-diameter tart pan bottom or plate as guide, cut out round.
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13
Pierce pastry all over with fork.
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14
Cover peaches in cake pan with pastry round; press pastry down around peaches at edge of cake pan.
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15
Bake tart until pastry is puffed and deep golden, about 27 minutes.
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16
(Can be prepared 6 hours ahead.
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17
Let stand in cake pan at room temperature.
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18
Rewarm tart in 350F oven for 10 minutes before continuing.)
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19
Let tart rest 5 minutes.
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20
Cut around edge of cake pan to loosen pastry.
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21
Place large platter over cake pan.
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22
Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter.
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23
Carefully lift off cake pan.
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24
Rearrange any peaches that may have become dislodged.
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25
Cool tart 30 minutes.
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26
Sprinkle with lemon peel.
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27
Cut warm tart into wedges; serve with whipped cream.
