Ingredients

8 tablespoons unsalted butter
1 cup sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick, 2 to 3 inches
1 tablespoon vanilla brandy or plain brandy
1 tablespoon lemon juice
1/4 teaspoon freshly grated orange zest
6 peaches, halved and pitted
2 sheets puff pastry
Equipment:
12 (4 ounce) ramekins

A cookie sheet

Directions

Melt the butter in a saucepan until it
bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and
cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla
seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture
might not look smooth and blended at this point.
Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5
minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet.
Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in
each ramekin. Pour a little more caramel over the peaches and bake until the caramel is
bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up
to this point, cooled to room temperature, and refrigerated overnight. Bring to room
temperature before proceeding.)
Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly
larger than the diameter of your ramekins (they will shrink during the baking). Remove the
ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of
puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at

least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen
the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on
your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with
the peaches up and the pastry on the bottom.