Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Bake until pastry begins to puff, 20–25 minutes. You just want to make sure the dough is tucked in all the way around). Drape over peaches and tuck edges into pan. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases cut out a 10” round.
#PEACH BLUEBERRY TART SKIN#
Return peaches to skillet and arrange skin side down remove skillet from heat. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Add salt and scrape in vanilla seeds reserve pod for another use. Caramel will seize initially but smooth out again later, so don’t worry. Remove skillet from heat mix in butter, then gradually add bourbon, stirring constantly.
Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. sugar in a large bowl let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
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