Rustic Peach Tart

1. Place FORTEEZ Tart mold onto the Perforated Baking Sheet
2. Roll out the puff pastry onto the Roul Pat
3. Check the diameter measuring with the Tart mold top down on the dough, rolling the dough large enough to make a crust with the dough rolled outside the shape.
4. With the Tart mold facedown on the dough, place one hand under the Roul Pat and the other on the mold and carefully flip them over. Peel the Roul Pat from the dough, allowing the dough to sit inside the mold and hang over the sides.
5. Shape the dough all around the inside indentations to design your crust. Pressing lightly to seal.
6. Place mold in the freezer for 15 minutes.
7. While the dough is chilling:
8. In a saucepan, add butter, lemon juice, and half of the sugar. Heat until melted, then add the peaches and toss gently.
9. Remove the Tart mold from the Freezer and place it on the perforated baking sheet. Place the peaches outside up around the dough. Sprinkle with cinnamon and the rest of the sugar and bake in a pre-heated 450-degree oven for 25 minutes until golden, puffed, and caramelized. Serve with whipped cream piped onto a plate or on each piece when serving.

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