preheat the oven to 200° Celsius

plunge the peaches into boiling water for 1 minutes

remove carefully and allow to cool

remove the skin with your fingers

cut the pastry to the same size as your tatin dish and leave in the fridge until needed

heat on a medium heat until the butter has melted

cut the peaches into quarters and remove the pips

sprinkle with lemon juice

place in the butter round side down and fill the base

cook for a further five minutes

remove from the heat and allow to cool

press the pastry lightly over the fruit, tucking the edges down around the fruit

make four small steam holes

bake for 20 minutes until the pastry is well risen and brown

allow to rest for five minutes before loosening the edges

invert on to a wide shallow plate