Necterine Tarte Tatin

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! 

Ingredients 

1 pack ready rolled puff pastry – I used Gluten free so we could all enjoy it.

40g butter

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 

Method

  1. Pre heat the oven to 200c fan.
  2. Chop the nectarines into slices.
  3. Melt the butter in a frying pan over a medium heat and add the sugar and vanilla. 
  4. Place the nectarines in the pan and cook for 10-15 minutes, the nectarines and the sugar should turn a lovely golden colour. Be careful not to let the sugar burn!
  5. While this is cooking take out your ready rolled pastry and cut a circle that will fit over your pan,  or in my case cake tin, with a 2 cm over lap for tucking in. 

(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.)

  1. Once the fruit is golden and caramelised place it in the bottom of the lined cake tin and pour the sugar mixture over. 
  2.  Now place your pre cut pastry circle over the fruit and tuck in down the side of the dish.
  3. Place the cake tin or frying pan on a lined baking tray to catch any escaped juices and place in the oven for 15-20 minutes . The pastry should be golden and risen slightly.
  4. Remove from the oven and leave to cool for a good ten minutes, the dish will still be hot so very carefully place a plate over the top of the tin and turnover. The tart should gently fall onto your plate.
  5. Serve this with whipped cream or vanilla ice cream. 

Variations of Fruit

Peaches
Pears
Apricot
Apple

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

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

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