A fruity dessert recipe for Nectarine Tarte Tatin – serve with mascarpone or cream
400g puff pastry
2 tbsp brandy
100ml light brown sugar
1 tsp vanilla paste
5 nectarines, halved and stone removed
24cm non-stick, ovenproof frying pan
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.
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.
Arrange the nectarine halves cut side up in the hot syrup. Lower the heat and leave the syrup to bubble gently for 5 minutes.
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.
Pop the frying pan in the oven and bake for 30 minutes until the pastry is golden and has puffed up.
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.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate