Entertaining with Beth

Preheat the oven to 400F (200C).

Unroll the puff pastry onto a cutting board.

Place a 10" non-stick skillet on top of the pastry, and slice a circle around the pan leaving 1/2" excess for a border.

Place the pastry on a sheet pan and keep refrigerated until ready to use.

Slice the peaches into 1/4" slices and set aside.

Melt the butter in the skillet, once foamy at the brown sugar and whisk to combine. Then add the apricot jam, whisk to combine.

Place the peaches in an escargot pattern in the bottom of the pan. Fit the slices snugly but not overlapping.

Cover the entire pan with the peach slices. Simmer the slices in the caramel syrup for 5 minutes.

Then allow the pan and peaches to cool for 5 minutes. It will be easier to fit the puff pastry on top if the pan isn't very hot and the peaches are simmering and releasing steam.

Place the puff pastry round on top, tucking the pastry under to prevent the caramel from seeping out.

Then press the puff pastry against the pan to adhere it.

Slice 2 slits in the top of the pastry to allow the steam to escape.

Bake for 20 minutes. The pastry should turn very golden brown and be puffed up.

Remove from the oven and allow the skillet to cool for 5 minutes.

Then place a cutting board or a large plate (larger than the skillet) over the skillet and flip!

If any peaches stick to the bottom of the pan, or get repositioned with the flip, you can put them back in place with 2 forks. As the tarte cools the peaches will re-set into place.

Serve with homemade whipped cream.