Nectarine tarte tatin

Oven Temperature 190°C.

Put halved nectarines in a bowl, pour boiling water over them and leave for five minutes. Remove from the hot water and place in a bowl filled with ice-cold water and leave for five minutes. Gently remove the skins and set the nectarines aside.
Roll out the pastry and use the pan that you will bake the tart in to cut a circular shape to form the lid of the tart.

Place an ovenproof, non-stick pan on medium heat and pour in the sugar. Leave for a few minutes until the sugar begins to dissolve then gently swirl the pan to incorporate all the granules. It should slowly be turning a golden colour. Continue until all the sugar is dissolved and begins to turn a darker caramel colour, then add the bourbon. Simmer for another minute then add the nectarine halves cut-side facing upwards.

Simmer for a further two minutes then remove from the heat.
Place the sheet of pastry over the nectarines. Push the pastry edges down to hug the sides of the nectarines and poke all over with a knife or toothpick.
Bake in a preheated oven for 25 minutes or until the pastry is lightly browned.
Remove from the oven. Place a board over the pan then quickly and confidently flip it over. Serve warm or cold with ice cream or thick cream. Garnish with spun sugar, if you prefer.

Serves 4 to 6

Text and image: Home

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