We are still enjoying stone fruit season here in sunny S.A. and I decided to take a punnet of gorgeous nectarines and turn them into a tarte tatin. It was pretty darn easy, and before I knew it the tart was in the oven and baking away.
NECTARINE TARTE TATIN
- 400g puff pastry
- 50g butter
- 2 tbsp brandy
- 100ml light brown sugar
- 1 tsp vanilla paste
- 5 nectarines, halved and stone removed
- 24cm non-stick, ovenproof frying pan
1.) Preheat your oven to 200°C. Roll out the puff pastry and cut out a circle with the same diameter as the top of the frying pan. Cover the pastry disc and set aside.
2.) Melt the butter over a medium heat. Add the brandy, light brown sugar and vanilla paste and stir for 2-3 minutes until the sugar has dissolved and the syrup is a light golden colour.
3.) Arrange the nectarine halves cut side up in the hot syrup. Lower the heat and leave the syrup to bubble gently for 5 minutes.
4.) Remove the frying pan from the heat. Carefully place the puff pastry circle over the nectarines and gently tuck in the edges. The syrup will be extremely hot so use a spoon to help you.
6.) Carefully place a plate over the frying pan, and in one quick movement flip the tart onto the plate. Serve the tart with vanilla bean ice cream or whipped cream.