Nectarine Tarte Tatin Recipes

NECTARINE TARTE TATIN

Steps:

• Preheat oven to 425 degrees.
• Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
• Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
• Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat.
• Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
• Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
• Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
• Carefully invert tart onto a serving plate. Cut into wedges.
• 183 calories per serving.

TARTE TATIN

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.