Peach Fold Up Tart

Ingredients

3 cups fresh California peaches, sliced (approx. 4 peaches)
1/4 cup sugar
1 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1 sheet prepared puff pastry dough, 10" x 16", 1/4" thick, thawed
1 Tbsp. unsalted butter, cut into small pieces

Directions

Preheat oven to 375 F. In a bowl, combine the peaches, sugar and flour. Toss to mix. Add the lemon juice and combine. On floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. Place the pastry on an uncreased bakin sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high, but will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with butter pieces. Bake until pastry is puffed and golden brown, about 30 minutes. Cut into wedges and serve hot.