Nectarine Tarte Tatin With Ginger Crème Fraîche

_INGREDIENTS

• 2 ripe firm Nectarines
• 35g butter
• 50g brown sugar
• ¼ tsp cinnamon
• 1 square sheet of ready-made butter puff pastry

_INSTRUCTIONS

1. Slice the Nectarines into thin half-moon shapes.
   
2. Add the butter and sugar to a heavy-based pot and cook for 2-3 minutes on low heat. It should be of caramel consistency if it begins to smoke its burning it should not be black in colour but rather a dark brown.
   
3. Remove the butter and sugar mixture from the heat. Pour the butter and sugar mixture into a cake tin or heavy-based, medium-sized oven-proof frying pan. A small round 8“ springform cake tin is ideal. Layer the nectarines in a circle, slightly layering one over one another. Cover the centre with fanned nectarines.
   
4. Sprinkle the cinnamon on top of the nectarines. You can use a plate to measure the size of the tin. Cut the pastry into a circle shape using the plate as a guide for size. Put the pastry on top of the nectarines and tuck in the edges all the way around.
   
5. Place into a preheated oven at 200 degrees for 25 minutes.
   

CANDIED GINGER & CRÉME FRAICHE

1. In a pan, add the sugar and chopped ginger. Cook until it starts to turn brown and bubbles. 1-2 minutes.
   
2. Remove from the heat. When the ginger has hardened, chop it up and add mix through the crème fraiche.
   
3. Best served hot with crème fraîche on the side. You can make this ahead of time and reheat it.