- 3 tbsp butter
- 4 tbsp brown sugar
- 1 sheet flaky puff pastry
- Any stone fruit that is season.
Preheat oven to 425 degrees.
In a 8 inch cake pan coat with cooking spray. Heat butter and brown sugar. Cook over a medium heat for 5-10 minutes until the mixture is caramelized. Pour Into prepared 8 inch cake pan. Carefully arrange the sliced fruit in a circular pattern in the pan. Meanwhile using a 9 inch cake pan as a template, cut pastry into a circle to fit the top of the pan. Place pastry over top of fruit and then place pan into oven. Bake for 25 minutes (pastry should be puffed up and golden brown). Remove from oven and set aside for five minutes. Place a plate over the pan. Holding both pan and plate securely, flip the tart out onto the plate. Serve warm or at room temperature. Garnish with slightly sweetened mascarpone.