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Preheat the oven to 200C/180C fan/gas mark 6.
Unroll the pastry and cut into 4 x 10cm rounds. Place the pastry discs on to a baking tray and prick all over with a fork. Top each one with 1 peach half and bake for 15 minutes.
Meanwhile, pour about 100ml of the juice from the tin or jar into a small saucepan and simmer over a medium heat until it’s reduced by half. Add the butter and a pinch of sea salt and mix it in as it melts.
Brush the peaches and pastry with the buttery syrup. Return the tarts to the oven for another 15 minutes, brushing them again halfway through cooking.
Remove from the oven and transfer to serving plates. Give them a final brush with the syrup and serve immediately with the crème fraîche, mascarpone or ice cream.