Nectarine Tart Tatin
Photography Becky Nunes.
Serves: 6-8
INGREDIENTS
4 firm but ripe nectarines
75 grams butter
75 grams caster sugar
1/2 teaspoon mixed spice
1 vanilla bean, halved, seeds scraped out
250 grams puff pastry
METHOD
Preheat the oven to 180°C.
Halve the nectarines and remove the stone.
Melt the butter in a 24 cm ovenproof sauté pan and stir in the sugar, mixed spice and the vanilla bean and seeds. Cook for one minute then place the nectarines, cut side down, in the pan. Cook for 5 minutes then turn over and cook for a further 8 minutes. Cool for 10 minutes.
Roll the pastry out to a 28 cm-wide circle and refrigerate until ready to use.
To cook: Place the pastry over the nectarines, and tuck the edges down around the fruit using a round-bladed knife.
Bake for 25 minutes until the pastry is puffed and golden. Rest for 5 minutes then invert onto a platter. Any nectarines that stick to the pan can be carefully removed and placed back on the tart.
To serve: Cut into wedges and serve with softly whipped cream or crème fraîche.
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