Tatin de pêches jaunes avec son coulis de framboises, Hôtel Bel Air

• 4 raw puff pastry circles cut to fit the tops of 4 individual pastry tins (with removable bottoms for easy handling)

On the evening before you plan to serve the tarts, poach the peaches in the vanilla syrup until tender (10–20 minutes). Allow the peaches to cool in the syrup; then remove the peel. Return the peeled peaches to the syrup and reserve.

When ready to bake, heat the oven to 220°C/425°F/Mark 7. Spread the inside of the tart tins generously with softened butter and sprinkle with granulated su