Peach Tart

From here, with huge modifications.

Preheat oven to 425.

Defrost 

1 sheet of puff pastry

for about 15 minutes.

While the pastry's defrosting

Mix

   1/2c cream cheese

1T maple syrup

well in a small bowl and set aside.

Slice

3 large ripe peaches

into thin slices, and drizzle with 

juice of 1/2 lemon, or  a a little less

Set aside. 

Beat

1 egg

2 T water

and set aside. 

Roll out

   the pastry

on a silpat until it's a bit longer. Use a pizza-roller or a dull knife to mark a line 1/2" from each edge.  Prick the pastry all over. 

Apply the cream-cheese mix to the center area of the pastry, and use a chip-brush or pastry brush to apply the egg-wash to the outer rim so that it'll brown nicely. 

Place

the peach slices

on the pastry in three columns, with the slices slightly overlapping within each column. If there are extra bits, try placing them in the grooves between the columns. 

Bake at 425 for 15 minutes until it's golden and puffed around the edges. If it's wet when you take it out of the oven, pour off some of the liquid. Let cool. Dust with

confectioner's sugar

and serve.