This classic French recipe is much easier to realize than most people think. It is basically an upside down single-crusted pie in which the fruit is caramelized before going in the oven. The traditional recipe uses apples, but feel free to play and use nectarines, plums, or pears.

Ingredients - Serves 6 to 8
A 12 inch cast iron skillet
6 to 8 white peaches, depending on size, rinsed and halved
4 Tbs. unsalted butter
1 cup sugar
1 sheet puff pastry (recipe below or buy it frozen if you are in a hurry) 

Process
1. Melt the butter in the cast iron skillet over medium heat.

2. Sprinkle in the sugar, then pack the fruit in the pan, skin side up. Cook for about five minutes, until caramelized on one side.

3. Turn the fruit over, and caramelize the other side. Remove from heat.

4. Turn the oven on to 375 degrees.

5. Roll out the pastry, cut it into a 16” circle, and drape it over the pan, tucking the edges between the side of the pan and the fruit.

6. Bake at 375 degrees for about 30 minutes, until pastry is golden.

7. Allow to cool for 15 minutes, then loosen the edges of the pastry with a knife, place a platter over the pan and turn over quickly and carefully.

8. Loosen and rearrange any nectarines that don’t come right out.

9. Serve warm, with a side of whipped cream or ice cream.