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. 

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NECTARINE TARTE TATIN

Makes 1x 22cm tart

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

Step 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.

Step 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.

Step 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. 

Step 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. 

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

Step 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.