Nectarine Tarte Tatin With Ginger Crème Fraîche

facebook icon
twitter icon
pinterest icon
telegram icon
WRITTEN BY
SERVES:
6
Prep Time:
20
Cook Time:
25

This recipe for Nectarine Tarte Tatin is a delicious and elegant twist on the classic French dish. The caramelised nectarines are nestled in a buttery puff pastry crust, making for a mouthwatering combination of flavours and textures.

INGREDIENTS

  • 2 ripe firm Nectarines
  • 35g butter
  • 50g brown sugar
  • ¼ tsp cinnamon
  • 1 square sheet of ready-made butter puff pastry
CANDIED GINGER
  • 1 tablespoon ginger
  • 1.5 teaspoon sugar
  • 2 tablespoons crème fraiche

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.
wonkybox

Nectarine Tarte Tatin With Ginger Crème Fraîche

The caramelised nectarines are nestled in a buttery puff pastry crust, making for a mouthwatering combination of flavours and textures.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Anzac Skillet Cookie with melting icecream on top
Feijoa and Apple Anzac Skillet Cookie

Your favourite Anzac biscuit... taken to the next level! Half cookie, half cake and with fruity crumble flavours - this baked dessert has it all.

Bowl of creamy pumpkin soup with toast
Creamy Pumpkin Soup (Vegan)

An essential cooler weather recipe to have up your sleeve - creamy pumpkin soup. This version is dairy free and makes the most of the whole pumpkin.

A glass of feijoa fizz
Feijoa Fizz

Craft your own Feijoa Fizz cider beverage and explore the magic of fermentation in just a few simple steps.

Stir fried Bok Choy served with fish
Garlic Bok Choy Stir Fry

Whether you're new to Asian greens, or a Bok Choy regular, you'll love this simple but flavour packed stirfry recipe, plus our tips to keep these fragile greens fresh!