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Author Notes: This easy upside down tart celebrates stone fruit season - soft and tart nectarines on a crispy puff pastry base all drenched in fruity toffee syrup. —Teresa Ulyate
Makes 22cm tart
- 400 grams puff pastry
- 50 grams butter
- 2 tablespoons brandy
- 100 milliliters light brown sugar
- 1 teaspoon 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.