Ingredients:
2 tablespoons butter, divided1/2 cup sugar, divided
4 peeled ripe White Peaches, cored and halved lengthwise
1 tablespoon canola oil
5 (14 x 9-inch) sheets frozen phyllo dough, thawed
Preparation:
- 1. Preheat oven to 400°.
- 2. Coat a 10-inch cast-iron skillet with 1 1/2 tbs butter. Sprinkle 6 tbs. sugar into pan. Arrange 7 Peach halves, cut sides up, in a circle in pan; place remaining Peach half in center. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
- 3. Place 1 1/2 tbs. butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-inch circle.
- 4. Place phyllo circle in pan over Peaches, pressing gently. Bake at 400° for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges.
- Vanilla Ice Cream or Yogurt doesn't hurt!
Just Enjoy!
