Nectarine Tarte Tatin

By • February 18, 2016 0 Comments

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

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