Traditionally a dish with apples this can be made with many different fruits following the same principle for an easy, quick and delicious dessert.
I made this while we were on holiday, we’d been loving the sweet nectarines from the local shop, so juicy and refreshing in the sun.
I’d left a few out and some had over ripened, I didn’t want to waste them so needed a dessert that was quick and easy and didn’t require hours in the kitchen, I was on holiday after all!
I didn’t have a traditional tart pan or even one that could go in oven so I improvised with a spring form cake tin, the kind you would use for a cheesecake or sponge cake. I lined my cake tin with baking parchment to help with getting the tart out and stopping the juices escaping!
1 pack ready rolled puff pastry – I used Gluten free so we could all enjoy it.
150g Sugar – I used Demerara as that’s what I had but you can use caster or granulated.
6/8 Peaches or Nectarines
1 tsp vanilla essence
(If you are using a frying pan that can transfer to the oven you would now place your cut out pastry circle over the fruit carefully tucking the edges in. This ‘lid’ becomes your tart bottom.)
Variations of Fruit
This traditional French dish was said to originate in a hotel in France owned by the Tatin sisters. The story goes that they were making an apple tart but forgot the pastry, not wanting to waste the fruit they added the pastry on top and turned over once cooked. The Tarte Tatin became the signature dish of the hotel and a favourite in French cooking.
Kirsty Wilson Close
Food Styling, Food Writing, Food Lover
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