First posted: Feb 11, 2019

Nectarine Tarte Tatin with Vanilla Creme Fraiche


Tarte Tatin is a perfect example of food that sounds fancy and is as pretty as a picture, but is a total doddle to make (in other words, one of my favourite kinds). Also, your delicious, buttery, flaky puff pastry is a blank canvas for so many other amazing options. Some of my favourites include figs with thyme, apples and lavender, pears with cardamom, or even a savoury version of sticky red onions and tomatoes and then a topping of crumbled soft goats cheese and lovely fresh herbs. Told you, I’m a fan and I think you will be too.



Cooks in:        Serves:4-6

  • 4 large nectarines, peeled, cored and quartered (set aside in lemon water)
  • 75g caster sugar
  • 75g butter, cut into cubes
  • 2 Tbsp water
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 large sprig fresh rosemary
  • 400g ready-made puff pastry, thawed

What to do

1. Preheat your oven to 180°C.

2. Place the sugar, butter and water in a heavy-based pan (preferably ovenproof) on medium-high heat. sir two or three times and then leave ti simmer until the sugar has melted and is golden in colour.

3. Add the pears to the caramel mixture, as well as the lemon juice, vanilla and rosemary. Stir gently until the pears are well coated and cook until they have softened. Remove from the heat and set aside. Arrange them so that they are lying as flat and close together as possible.

4. Cut a circle out of the pastry that is just wider than the width of the pan, lay it over the pears and tuck the sides down so that everything is well covered. (If you don't have an overproof dish, just transfer the pear mixture to a shallow ovenproof dish at this stage).

5. Pierce the pastry a few times with a knife, to allow steam to escape during cooking and then bake for 25-30 minutes or until the pastry is puffy and golden.

6. Leave the tart to cool for a few minutes, then turn out onto a plate using a dish cloth to hold the plate over the pan while you turn it out - be vary careful during this process as the hot caramel can spill out and will be extremely hot.

Photo Credit @Curtis Gallon

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