Upside Down Peach Puff Pastry Tartlettes

Directions

1. Cut the puff pastry into 6 equal rectangles. Set aside.

2. Cut the peaches in half and remove the pits. Cut each half into even slices, about ⅓” thick. Toss with the honey and salt.

3. Prepare your baking sheet: drizzle a tiny bit of honey on the four corners of your baking sheet. Place a piece of parchment paper, cut to fit, on top of this. The oil will help keep the parchment paper for curling back on itself.

4. Arrange the peach slices into 6 rectangles, leaving space around all sides. The rectangles of fruit should be about a ¼-½” inch smaller on all sides than the rectangles of puff pastry.

5. Cover each rectangle of peaches with a piece of puff pastry. Press around the edges of each with a fork to seal the edges. Lightly brush each rectangle all over with egg wash.

6. Bake at 400º for 20 minutes. Let cool completely before flipping each tartlette over. You can drizzle with more honey, or high quality balsamic vinegar for a little punch of acid, or serve as-is.