Peaches & Cream Tart

2-3 Fresh Peaches Sliced (Not Peeled)
1/2 Cup of Brown Sugar
1 Tbs. of Cinnamon
¼ Cup of Granulated Sugar
1/2 tsp. of salt

Zest and Juice of One Lemon
One Sheet of Frozen Puff Pastry      

Non-Stick Cooking Spray

Layout Puff Pastry for about 40 minutes until it comes up to room temperature.

Spray a Cookie Sheet with Non-Stick Cooking Spray or use parchment paper. 

Preheat oven to 400 Degrees 

Mix the first 6 ingredients in a bowl and set it aside for 10-15 minutes to allow for all the flavors to blend together. 

Lay out Puff Pastry on the Cookie Sheet.


Layer peaches on the pastry.  I always like to make them pretty.  I then drizzle a few spoon-fulls of the yummy juice in the bowl. Save the remaining juice in the bowl.

  

I like to crimp the edges so that the juices of don’t leak out.
 
Place Tart in the Oven for 20 minutes.  Tart will be done when the crust is all flaky and golden brown.  

Remove from the oven & let cool. Then transfer to a serving platter

While tart is cooking, I pour  the remaining juice and those small bits of peaches still in there and in a small heavy saucepan.  I added 1tbs. of Karo Syrup.  I then turned the heat on med-high, stirring frequently   letting it reduce to a syrup, but not quite to the candy stage.  About 10 minutes. 

I like to serve this with homemade Whipped Cream.  Nothing is better than Peaches and Cream.    Pour 2 cups of heavy whipping cream into a bowl, then add a 2 small spoon-fulls of the peach syrup once it’s completely cooled.  Then whip with a mixer until firm peaks start to form (5-8 minutes).  Now you have fresh peach whipped cream.   

**Save the remaining syrup in a jar in the fridge.  Think about how good it will be on pancakes or french toast.****