Nec­tarine tarte tatin

(serves 4-6)

Friday - - Wanted -

Prep time: 35 mins Cook­ing time: 25 mins

In­gre­di­ents 6 nec­tarines, halved and pit­ted boil­ing wa­ter iced wa­ter 1/2 roll ready-made puff pas­try, de­frosted 150g sugar 2 tbsp wa­ter ice cream or thick cream, to serve spun sugar, to gar­nish (op­tional) Method: 1. Pre­heat oven to 190°C. Put halved nec­tarines in a bowl, cover with boil­ing wa­ter and let sit for 5 min­utes. Re­move and place in a bowl filled with iced wa­ter for 5 min­utes. Gen­tly re­move skins. 2. Roll out pas­try and us­ing the lid of an oven­proof, non-stick fry­ing pan, cut out a cir­cu­lar shape to form the lid of the tart. You will bake the tart in this pan. 3. Place pan over medium heat, then add sugar and 2 tbsp wa­ter. Al­low sugar to dis­solve then gen­tly swirl pan to in­cor­po­rate all gran­ules. Sugar should slowly be turn­ing a golden colour. Con­tinue cook­ing un­til sugar is dis­solved and be­gins to turn a dark caramel colour. 4. Sim­mer for an­other minute then add nec­tarine halves, cut-side fac­ing up. Sim­mer for a fur­ther 2 min­utes then re­move from heat. 5. Place sheet of pas­try over nec­tarines. Push edges down to hug sides of pan and con­tain nec­tarines. Poke holes all over pas­try with a knife or tooth­pick. Bake for 25 min­utes or un­til pas­try is lightly browned. 6. Place a board over pan then quickly and con­fi­dently flip it over. Serve warm or cold with ice cream or thick cream. Gar­nish with spun sugar, if de­sired.

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