Melt the butter and sugar

• Melt the butter in an ovenproof pan over a medium-low heat.
• Add the light brown sugar and mix until melted.

Add the balsamic vinegar

• Pour in the balsamic vinegar with a good pinch of salt.
• Mix quickly until combined.

Simmer the peaches

• Add the peach slices to the pan.
• Leave to simmer.

Top with the pastry

• Lay the puff pastry over the peaches, tucking in the edges.
• Prick all over with a fork.

Bake

• Bake at 180 °C.

Flip the tart

• Remove from the oven and leave to stand for 2 minutes.
• Loosen the edges with a spoon, then flip out onto a plate.

Garnish and serve

• Top with the burrata, Parma ham and mint leaves.
• Drizzle with balsamic glaze and enjoy.