Adapted from The Way to Cook
6 peaches, peeled and each cut into 8 slices
The zest and juice from one lemon
1 1/2 cups sugar, divided
6 tablespoons butter
1 sheet puff pastry, defrosted in refrigerator
Ice cream and powdered sugar, optional
Toss peach slices with lemon zest and juice and 1/2 cup sugar. Set aside.
Melt butter in a 8 or 9 inch cast iron skillet over medium high heat. Add the remaining 1 cup of sugar and stir with a wooden spoon, cooking till syrup bubbles and turns a caramel brown color. Remove from heat.
Drain peaches well and arrange over top of caramel in a pretty pattern, mounding extras in a second layer over the top. Return the pan to medium high heat and cook for 20-25 minutes till peaches soften and juices become syrupy. Remove from heat. Preheat the oven to 425º.
Cut out a round of puff pastry 1 inch wider than your pan. Cut a few vent holes in the center then place over fruit, tucking edges between the edge of the pan and the peaches.
Bake for 20 minutes till puff pastry is puffed and browned. Remove from oven. Check to see if juices are very liquid. If so, return pan to burner to thicken juices slightly. Carefully flip tart onto a serving plate. Rearrange fruit slices as needed. Serve with ice cream and a sprinkling of powdered sugar if desired.