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1
Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife or a pizza cutter, cut pastry into eight 4-inches in diameter rounds. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
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2
Brush the tops of the puff pastry rounds with eggwash. Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool; then split each pastry horizontally. Leave the oven at the same temperature for roasting peaches.
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3
In a large, shallow baking dish, combine butter, lemon juice, sugar, liquor and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
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4
Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through.
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5
Place a large colander over a bowl; peel of the skins and pour the roasted peaches and the syrup into colander; let it drain until ready to assemble the Napoleons.
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6
To make the Mascarpone Cream: Using electric mixer beat cream, mascarpone, sugar, vanilla and the peach roasting syrup in large bowl until firm peaks form.
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7
To serve: Spread mascarpone cream (about 2 tablespoons) on pastry bottoms. Top with 1 half of the roasted peaches and gently cover with the tops.
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8
Best when assembled about 2-3 hours before serving. If you fined that a whole portion is too large, just gently cut them in half as shown in the picture.
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9
I think roasting the peaches in a nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides, cut side up, packed tightly for 30-35 minutes to allow the syrup thicken to a caramel stage; then cover peaches in the same cake pan with 10- inches puff pastry round pressed down around peaches, in about another 30 minutes you will have a puffed and deep golden PeachTart Tatin.
