Nectarine, Orange Blossom & Sage Tarte Tatin Recipe
Nectarines were so loved by one Chinese emperor that he referred to them as the ‘nectar of the gods’, nectarines are the quintessential summertime fruit.
Serves 4
Ingredients:
1⁄2 cup caster sugar
1 tbsp orange blossom water
20g butter, chopped
6 sage leaves
5 nectarines, halved, stone removed
1 sheet puff pastry, thawed
Method:
Preheat oven to 220°C (200°C fan forced). Place the sugar and orange blossom water in a 20cm ovenproof frying pan. Place over a medium heat and cook, swirling occasionally, for 3-5 minutes or until the sugar is melted and caramelised.
Add the butter and sage and swirl to combine, then add the nectarines, skin-side down, and remove from heat. Cut the pastry to a round slightly larger than the top of the pan. Place over the nectarines; carefully tuck in the edges. Cut a small cross in the top of the pastry.
Place on a baking tray and bake in the oven for 15-20 minutes, or until golden. Cool in the pan for 5 minutes, then invert onto a plate (be careful as the caramel will be very hot). Serve immediately.
SMART Tip:
The cross cut in the top of the pastry will allow the steam to escape, ensuring the pastry remains crisp.