Classic French pud tarte tatin might usually be made with apples, but chef Dean Edwards is giving his dessert an August makeover with ripe and juicy summer peaches
Peach tarte tatin
5-6 peaches - halved and stoned
1 vanilla pod
60g unsalted butter
60g demerara sugar
1 pack shop bought puff pastry (you will need around half)
vanilla ice cream to serve
1. Split the vanilla pod then scrape out the seeds, rub all over the halved and stoned peaches.
2. In an ovenproof pan add the sugar and butter and cook until the caramel has darkened, place the peaches cut side down and the vanilla pod into the pan and continue cooking for around 2-3 minutes. Add the amaretto and flambé.
3. On a floured surface roll the puff pastry out until ½ cm thick, cut a disc to fit within the pan. Carefully tuck pastry around the peaches and try to tuck under where you can. Prick a hole in the top of the pastry to let any steam escape.
4. Place in a pre heated oven set at 200c / 180c fan and bake for 30-35 minutes. Remove from the oven and leave to stand for a minute before turning out onto a plate. Serve with a big scoop of vanilla ice cream.