Holidays - Desserts

Nectarine Tart Tatin

Serves:

6-8

Preheat the oven to 180C.

Halve the nectarines and remove the stone.

Melt the butter in a 24 cm ovenproof sauté pan and stir in

the sugar, mixed spice and the vanilla bean and seeds. Cook for

one minute then place the nectarines, cut side down, in the pan.

Cook for 5 minutes then turn over and cook for a further 8 minutes.

Cool for 10 minutes.

Roll the pastry out to a 28 cm-wide circle and refrigerate until

ready to use.

To cook: Place the pastry over the nectarines, and tuck the edges

down around the fruit using a round-bladed knife.

Bake for 25 minutes until the pastry is puffed and golden. Rest for

5 minutes then invert onto a platter. Any nectarines that stick to

the pan can be carefully removed and placed back on the tart.

To serve: Cut into wedges and serve with softly whipped cream

or crème fraîche.

For more information go to www.recipeforsummer.co.nz