Nectarine tarte tatin

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.

You are probably used to seeing apples in a tarte tatin, but this dish works well with all sorts of fruit. I so enjoy fresh summer fruits but when it comes to nectarines I actually prefer them roasted! I love the different textures and flavours in this recipe – soft and sharp nectarines on a crispy puff pastry base all drenched in a fruity, toffee syrup. All you need to finish it off is a generous scoop of vanilla bean ice cream or a dollop of whipped cream and you are good to go! A perfect summer dessert.

NECTARINE TARTE TATIN

Servings: 8
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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.

5.) Pop the frying pan in the oven and bake for 30 minutes until the pastry is golden and has puffed up.

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.