The classic tarte tatin dessert is made with buttery-rich, soft, caramelized apples, baked under a flaky crust. This version substitutes canned peach slices and currants, then uses a sheet of frozen puff pastry for convenience.
Be certain to cool the dessert five minutes before inverting on a heat-proof serving plate. Serve warm topped with sweetened whipped cream.
PEACH TARTE TATIN
1 (16-ounce) can peach slices in juice or extra-light syrup
1/2 (17 1/4-ounce) package frozen puff pastry sheets
1 tablespoon butter
2 tablespoons sugar
1 tablespoon currants
Sweetened whipped cream
Drain peaches, reserving syrup for other purposes. Allow puff pastry to thaw at room temperature 20 minutes.