Peach tarte tatin

Melt the butter slowly in a thick-bottomed cake pan on medium heat without letting it colour.

Add the sugar and cook, whisking slowly, until the caramel is a uniform golden brown and shiny; do not take it darker or it turns bitter. Take the pan off the heat.

Halve the peaches by cutting around the pit and twisting; remove the pit and set them stem side up side by side in the caramel, alternating white and yellow.

Cut extra peach into wedges and push them into the gaps, since the fruit shrinks as it bakes.

Dot with about a teaspoon and a half to two teaspoons of butter, sprinkle about two teaspoons of sugar and about half a teaspoon of cinnamon.

Bake in the centre of a preheated oven about half an hour at 400F (about 200C).

Hold a flat plate over the peaches and drain the juices into a saucepan to keep for the glaze.

Bake another 5 to 10 minutes at the same 400F; drain the juices again.

Roll the puff pastry about 3-4 millimeters thick, lay it over and push it down the inside of the pan; prick small holes for steam.

Bake another 20 to 30 minutes at the same temperature, until the pastry is cooked and golden.

Drain off the extra juice, run a spatula round the sides, set a large serving plate over the pan and flip; lift the pan slowly and smooth the fruit with the spatula.

Boil the drained juices and reduce by about half, then pour a little over the tart as a glaze to keep it shiny.

Serve with peach caramel sauce, crème fraîche, whipped cream or vanilla ice cream.