Peach Tarte Tatin

• 1/2 cup sugar
• 6 3/4 tablespoons water
• 7 peaches pitted and quartered
• 1 teaspoon cinnamon
• 1 roll refrigerated pie crust

1. In a heavy-bottomed pot, add the 12 teaspoons of sugar and the 100 milliliters of water. On low heat, simmer until a golden caramel is formed.
2. Pour the caramel into the bottom of a 21 centimeter tart or pie pan.
3. Arrange the peach quarters over the caramel with the curved side up. Leave very little space between the peaches.
4. Set the tart pan on a burner a let heat up 15 minutes on medium heat.
5. Preheat the oven to 180 degrees Celsius.
6. Sprinkle the 100 grams of sugar and cinnamon over the peaches then cover with the pie crust. Make sure the edges of the pie crust are tucked into the tart pan.
7. Bake 30 minutes until the crust is golden.
8. Before the tart has cooled, invert it onto a serving plate so the caramel runs into the peaches and crust.

sugar, water, peaches, cinnamon, roll

Taken from www.yummly.com/recipe/Peach-Tarte-Tatin-626928 (may not work)