Nectarine Tart Tatin
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.