Let’s be honest here, this recipe is hardly a recipe which is actually what I love most about it. It is the simplest easiest dessert that takes 5 minutes to prep, 25 minutes to bake and will surely impress your dinner guests, even if those guests are just your hubby or kids!

I thought about saving this recipe until next year seeing as peach season is almost over (there are a few still hanging about at the farmers stands) but it is just too good not to share now even if you do have to bookmark it for next season. Although to be quite honest you could really switch out the peaches for any fruit…oh hey isn’t it apple season?! Apples would work beautifully here, as would plums or pears. That is the thing about ‘hardly recipes’, most of the time these kinds of recipes are so versatile switching out some of the ingredients won’t do any harm!

I would not call myself a baker, like at all! I am much more of a savoury cook, rarely do I need a recipe when I am whipping up something savoury but when it comes to traditional and true baking my skills need work. Cakes, muffins, cupcakes, that type of baking I am no goddess at. I much prefer these ‘hardly recipes’ when it comes to baking. Pastries, galettes, tarts, that is my jam. For some reason they usually always turn out for me. I have nailed down a pretty good pie pastry recipe for galettes that gets all golden and flakey, which is used in my tarts as well. And for this recipe it is just store bought puff, kinda cheating, maybe, but sometimes store bought is the way to go.

Truth: I have never actually made homemade puff before, its on my list for some winter time testing. Until then store bought will do and it turns out every single time! By all means if you have a winning homemade puff pastry recipe please use that instead of store bought here, but if you are like me and haven’t ventured into homemade yet or just dont have the time then march yourself right down to that market and buy it up. Ain’t no one judging over here!

Maple Peach Tarte Tatin with Maple Butter Almond Clusters

2 tbsp butter

3 tbsp maple syrup

1/8 tsp cinnamon (a pinch will do)

1/2 tsp pure vanilla

3 peaches (or pears or apples or plums etc)

1 package of rolled puff pastry

Maple butter Almond Clusters

1/2 cup slivered almonds toasted

1 tbsp butter

1 tbsp maple syrup

Directions:

De-frost your prepared rolled puff pastry. Preheat the oven to 425 degrees and slice the peaches evenly about 1/4 inch thick. Not too thin or they will get mushy.

In a small bowl whisk together the maple syrup, vanilla and cinnamon. In a cast iron pan on medium heat melt the butter, add in the maple syrup mixture, gently mix, then let sit bringing the butter and maple to a caramel. Once the caramel starts to bubble turn the heat down to a low medium and add in the peach slices in a decorative swirl. Let simmer for 5 minutes or so.

Next place the layer of puff pastry over the peaches, folding the square ends over and tucking in the edges with a spoon. place in the oven and bake for 22-25 minutes.

Once baked cool for 5 minutes before placing a plate over the cast iron dish and flipping the tart over. Don't let the tart cool for too long or it will stick to the bottom of the cast iron but do let it cool for at least 5 minutes or else it won't set properly. If any peaches stick to the bottom of the pan, gently lift with a fork and place onto the tart.

If you do happen to leave it too long and when you flip nothing comes out; place the dish back into a warm over for a few minutes and then immediately flip it once it comes out. You are just warming it enough to loosen from the bottom.

For the almond clusters:

Toast the slivered almonds in a pan on low medium heat until just golden. Transfer to a small plate. In the same pan melt the butter, adding in the maple syrup and bringing them to a bubble. Toss the almonds back into the caramel and toss gently until coated and the caramel has thicken. Transfer the almonds to a piece of parchment paper, spreading out just a little (not too much as you want them to stick together so you can choose the size of your clusters). Let cool then break into small clusters.

Place the clusters onto the tart before serving.

Serve with a dollop of whipped cream, yogurt or a scoop of ice cream! You can re-heat any leftovers in the oven the next day, if there are any!