Preheat oven to 400° and line an extra large or two standard size baking sheets with parchment paper.

If you're making one big tart on an extra large baking sheet place both sheets of puff pastry onto the parchment lined baking sheet and using a rolling pin rollout slightly. Attach both pieces together so you have one large tart. If you're using two standard size, baking sheets, place one sheet of puff pastry on each and roll each one out slightly to thin.

Spread about a half of a cup (or a little extra if needed) of jam onto the puff pastry to cover, leaving a 1/2 inch boarder around the perimeter. Sprinkle with cinnamon and sugar.

Using a knife, score around the edges to create a crust and poke holes in the center portion of the tart to keep it from puffing too much. Make rows of peaches or any other stone fruit you like creating a beautiful pattern.

Place 1 tablespoon of olive oil into a small bowl and add 1 tablespoon of jam. Warm in the microwave for 30 seconds and then mix to create a glaze. Brush the tops of the fruit with the glaze and top with a little extra cinnamon and sugar. Bake for about 30 minutes or so until golden around the edges and puffed.

Serve cut into squares topped with ice cream.